Tropical flavors mix with Oregon’s favorite berry for these Marionberry Coconut Cream Squares! Perfectly layered on top of a cereal crust and topped with fresh whipped cream and lime zest. These brightly flavored dessert squares will be your new favorite Marionberry treat!
Marionberry Coconut Cream Squares
Ingredients
For the Crust
4 cups Puffins Honey Rice Cereal or other whole grain cereal of choice
½ cup sliced almonds
1 stick (8 tablespoons) butter, melted
For the Coconut Cream
24 oz of cream cheese (three 8oz packages), at room temperature
1 cup sweetened coconut cream (such as Coco Lopez)
2 tablespoons coconut flavored rum
2 tablespoons lime juice
1 teaspoon pure coconut extract
1 cup sweetened shredded coconut
For the Marionberry Topping
2 tablespoons lime juice
8 cups frozen or fresh Marionberries or other Oregon blackberries, divided
¼ cup sugar
3 tablespoons corn starch
For the Garnish
2 cups whipping cream
2 tablespoons granulated sugar
1 tablespoon vanilla extract
2 tablespoons lime zest in long strands
Preparation
For the Crust
Step 1
Line a 9×13 baking pan with parchment paper and set aside. Preheat oven to 375° F.
Step 2
Pulse cereal and almonds in the work bowl of a food processor until fine crumbs form.
Step 3
Melt butter and pour into bowl of food processor. Pulse until mixture just begins to stick together.
Step 4
Pat mixture into the bottom of prepared pan. Bake for 10 minutes. Cool completely.
For the Coconut Cream
Step 1
Whip together cream cheese, coconut cream, rum, lime juice and coconut extract until smooth and creamy. The mixture may look curdled and separated at some point, just keep whipping until the mixture smooths out.
Step 2
Spread gently onto the cooled crust. Top with 1 cup sweetened shredded coconut. Chill in refrigerator for 1-2 hours, until firm to the touch.
For the Marionberry Topping
Step 1
Heat 4 cups frozen Oregon Marionberries, lime juice, and sugar together on medium/low in a saucepan until berries are soft and release juices.
Step 2
Take 4 tablespoons hot berries from pan and mix into cornstarch in a small bowl. Stir until blended. Add cornstarch mix back into pan and stir constantly until thickened, this will happen quickly. Remove pan from heat and cool completely.
Step 3
While berry mixture cools, defrost remaining 4 cups of Marionberries by placing them on several layers of paper toweling and then blotting top of berries to remove excess juice.
Step 4
When mixture is cooled, stir in defrosted Marionberries carefully to help berries keep shape.
Step 5
Spread berries evenly on top of cream layer and return to refrigerator. Chill for 4-6 hours.
For the Garnish
Step 1
Combine cream, sugar and vanilla in a large mixing bowl. Whip until stiff peaks form.
Step 2
Garnish each serving with whipped cream and lime zest, if desired. Enjoy!