bibinkga (and key lime pie) -- grub's ninth birthday!
Recipe type: Dessert
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
The original recipe uses sweetened shredded coconut -- it makes my teeth hurt. Go with unsweetened. The bars are still really, really sweet. They are prefect cut into small squares and served with a tannic tea ... or eaten alongside key lime pie for a different riff on piƱa colada ingredients.
  • CRUST: 2 cups all-purpose flour
  • 1 cup packed brown sugar
  • ½ teaspoon salt
  • 1 cup butter, melted
  • FILLING: 3 large eggs, room temperature
  • 1 can (14 ounces) sweetened condensed milk
  • ½ cup all-purpose flour
  • ¼ cup packed brown sugar
  • ¼ cup butter, melted
  • 3 teaspoons vanilla extract
  • ½ teaspoon salt
  • 4 cups UNSWEETENED shredded coconut, divided
  1. Preheat oven to 350 degrees F.
  2. Line a 9x13-inch baking pan with parchment, with ends long and up the sides.
  3. FOR THE CRUST:In a large bowl, mix flour, brown sugar and salt.
  4. To this mix, stir in 1 cup melted butter.
  5. Press mixture onto bottom of prepared pan. Bake until light brown, about 12 to 15 minutes. Cool 10 minutes. Reduce oven setting to 325 degrees F.
  6. FOR THE FILLING: In another large bowl, whisk the first seven filling ingredients until blended.
  7. Stir in 3 cups shredded coconut.
  8. Pour mixture over cooled crust and sprinkle with remaining coconut.
  9. Bake until light golden brown, 25 to 30 minutes. Cool in pan on a baking rack.
  10. Remove from pan by lifting parchment "wings" and cut into bars to serve.
  11. Can be kept on countertop well wrapped for about 1 week. (The amount of sugar helps keep them stable.)
Recipe by story of a kitchen at