Coconut Apricot Bars | How to make Coconut Apricot Bars

By ketki Panchal  |  27th Aug 2016  |  
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  • Coconut Apricot Bars, How to make Coconut Apricot Bars
Coconut Apricot Barsby ketki Panchal
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

5

0

About Coconut Apricot Bars Recipe

The best appetizer for your sweet tooth.

Coconut Apricot Bars, a deliciously finger licking recipe to treat your family and friends. This recipe of Coconut Apricot Bars by ketki Panchal will definitely help you in its preparation. The Coconut Apricot Bars can be prepared within 15 minutes. The time taken for cooking Coconut Apricot Bars is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Coconut Apricot Bars step by step. The detailed explanation makes Coconut Apricot Bars so simple and easy that even beginners can try it out. The recipe for Coconut Apricot Bars can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Coconut Apricot Bars from BetterButter.

Coconut Apricot Bars

Ingredients to make Coconut Apricot Bars

  • For the apricot shortbread:-
  • 1/2 cup butter
  • 1/2 cup icing sugar
  • 1 cup plain maida/ flour
  • 1/2 tsp vanilla essence
  • 1/4 cup dried and chopped apricots
  • For the coconut butter cream:-
  • 1/2 cup butter
  • 1/2 cup desiccated coconut
  • 1 cup icing sugar

How to make Coconut Apricot Bars

  1. Whisk the butter till it's smooth and creamy. Then add in the sugar, vanilla and whisk it further.
  2. Add in the flour little by little while mixing well after each addition. Then mix in the apricots. Press this mixture in a greased spring form or loose bottomed tin.
  3. Bake for 12-15 minutes or until it's golden brown in colour. Remove and cool completely.
  4. Mix the butter and icing sugar well together, then mix in the coconut.
  5. To assemble, remove the apricot shortbread from the tin. Spread the coconut butter cream on top.
  6. Refrigerate to set it, then cut into slices and serve.

My Tip:

Please add milk if you want it to be smoother.

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