A sweet and delicious pastry based fig jam bar with coconut topping!
These coconut fig bars turned out so so nice. The sweet figs and the coconut work nicely together pastry base adds a prefect buttery crumble crunch.
What can you do with fig jam? Is what I asked myself after my brother left a huge freshly cracked jar of fig spread at my house! I really do not like wasting food so I had to think of a way to use this fig jam up!
I had never had figs before let alone jam. I put it on a toast and it was nice but I do not eat that much bread. If I eat bread I am going to eat a grilled cheese or a really stacked sandwich….anyway back to figs.
They look weird in their fruit form. I remember my boss brought some fig dessert ball to work and you could see the fig. It was cut in half so you could see the inside of the fig. It didn’t look good to be honest and no one ate one!
After some research about how to use fig jam. There were two recipes I had to try with it, a grilled cheese fig sandwich and my grandma’s coconut bar recipe.
The pastry base is simply made from 3 ingredients. Flour, sugar and butter.
The topping is mostly coconut, with flour, egg and sugar.
You can use whatever jam you have or whatever filling you want to make. So for example, store bought strawberry jam or homemade apple filling. As long as it is not too runny and will set while baking!
Try these recipes:
Banana Cake Mini Cupcakes
Chocolate Pebble Cookies
Golden Yam Taco Casserole
Coconut Fig Bars
Ingredients
Pastry Base
- 1 1/4 cup flour
- 1/2 cup cold butter
- 1/4 cup white sugar
- Pinch of Salt
Filling
- 1 cup fig jam Any jam will do
Coconut Crumble Topping
- 2 eggs
- 3/4 cup white sugar
- 2 cups unsweetend coconut
- 1 tbsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 350F
Pastry Base
- Combine flour and sugar. Cut in the butter with pastry cutter or fork until little crumbs form a very fine sandy texture.
- Press the pastry evenly into the base of the pan
- Bake the pastry base until golden brown, about 12-18 minutes and set aside to cool
- Spread the fig jam or filling evenly onto the cooled pastry base
Coconut Crumble Topping
- In medium bowl, mix the flour, baking soda and salt together
- Beat eggs separately until frothy, add sugar and beat until combined
- Add vanilla and coconut to the egg mixture and mix well
- Pour batter onto the fig jam and sprinkle with coconut
- Bake in over at 350 for until firm and set for about 15-20 minutes.
