gluten free mango passion coco bars

Dulce de Leche Layer:

Boil a sealed can of sweetened condensed milk for 2 hours for perfect homemade dulce de leche.
(Just keep the can fully submerged in a pot of simmering water. Let cool before opening.)

Coconut Shortbread Crust:

• 113g (1 stick) unsalted butter, softened and cut into chunks

• 60g powdered sugar

• 250g white rice flour

• 123g almond flour

• 1 Tbsp kosher salt

• 123g toasted coconut flakes

To make:
Mix everything together until crumbly. Press into a parchment-lined 8x8" pan.
Bake at 350°F for 12 minutes until golden and just set.

Tropical Curd Filling:

• 3 large eggs

• 190g granulated sugar

• 120g mango purée

• 120g passionfruit purée

• ¼ cup (about 60g) fresh lime juice

• 45g all-purpose flour, sifted

To make:
Whisk until smooth and pour over baked crust.
Bake at 350°F for 15–18 minutes until set but with a slight jiggle. Cool completely.

Crunchy Coconut Streusel:

• 100g white rice flour

• 150g unsweetened coconut flakes

• 100g granulated sugar

• 1 Tbsp kosher salt

• 75g softened butter

To make:
Mix with your fingertips or a fork until crumbly.
Spread on a baking sheet and bake at 350°F for ~15 minutes until golden brown and toasty.

Toasted Meringue:

• 3 large egg whites

• 95g granulated sugar

• ½ tsp cream of tartar

To make:
Whisk egg whites, sugar, and cream of tartar over a double boiler until warm, then whip to stiff peaks.
(Or use your favorite meringue method.) Torch or broil to brown if you’re feelin’ fancy.

Final Assembly:

1. Let bars chill completely in the fridge.

2. Spread dulce de leche over the top.

3. Pipe or dollop meringue, then toast it up.

4. Top with crunchy coconut streusel for that extra bit of magic.

Best eaten barefoot on a porch or wrapped in a beach towel.
Sorry, no pics, these didn’t last long enough!