Coconut Cream Squares with Dark Cherry Sauce

Are you looking for a dessert for your Valentine Sweetie? Well look nor further. Coconut Cream Squares with Dark Cherry Sauce has coconut cream,  and  a Dark sweet cherry sauce, altogether in one delicious dessert on a coconut crust. This dessert is lightened up a bit, and gets extra coconut flavor by using a combination of low fat coconut and almond milks, as well as flaked coconut.  This dessert is low, fat, lower in carbs, and dairy free.  It could even be egg free, if you used an egg substitute, which I did not.  I used Swerve Sweetener , which is my favorite natural sweetener in place of sugar. I even used Swerve Sweetener to make the Dark Cherry Sauce with the frozen cherries.So Good! I couldn't find tart red cherries in can, so I used the frozen, dark sweet cherries, which are my fave, anyway.

 I made  this scrumptious dessert for my BFF and her husband, when they came over for dinner recently.  These squares were a big hit. and the flavor is amazing with the sweet coconut cream, covered with a sweet dark cherry sauce, on the coconut crust. Even my Hubby liked them. Make these for your family or for your Sweetie. You can feel better about these because they have been made more healthy, and they don't even have to know. Enjoy! 

Coconut Cream Squares with Dark Sweet Cherry Sauce Adapted from Taste of Home

Ingredients:

Toast coconut first and set aside***

• Crust
• 1  cup all-purpose flour
• 1/2 cup flaked coconut
• 5 tablespoons brown sugar
• 5 tablespoons cold reduced-fat butter
• Filling:
• 1/3 cup all-purpose flour
•  1/2 cup Swerve Sweetener  or  Sugar substitute
• 1/4 teaspoon salt
• 1-1/4 cups fat-free milk, I used almond milk
• 1-1/4 cups low fat coconut milk
• 2 eggs, lightly beaten
• 1/2 cup flaked coconut, toasted***

Dark Cherry Sauce:

• 1T cornstarch
• 1/4 c. Swerve Sweetner or natural sugar substitute
• 1 12 oz bag frozen Dark Sweet Cherries

Directions:

1. In a small bowl, combine the flour, coconut, and brown sugar. Cut in butter till crumbly.  Press in 9” square pan sprayed with cooking spray.  Bake in 400 degree oven for 7-10 minutes, until lightly browned.  Cool on rack.

2. In saucepan, combine the flour. Swerve, or sugar substitute.  Stir in Coconut and Almond milks until smooth.  Cook and stir over medium high heat, until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer. Remove from heat. 

3. Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.

4. Gently stir in toasted coconut. Pour over crust. Refrigerate until set. Top with Dark Sweet Cherry Sauce Refrigerate for at least 2 hours before cutting, or freeze for one hour for easier cutting. Yield:  about16 servings.

***Toasted Coconut To toast coconut, spread it in an ungreased pan and bake in a 350 degree F (175 degrees C) oven for 5 to 7 minutes, or until golden brown, stirring occasionally Watch carefully, because it will burn quickly.  Set aside to cool.

Dark Cherry Sauce:

Mix sugar, cornstarch, and juices in medium saucepan. Heat to boiling.  Add cherries. Reduce heat to simmer for 5 minutes, stirring occasionally, until slightly thickened.  Remove from heat to cool. Cool before pouring over set coconut cream

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #53
 Stop by and say Hi to Brandie!