Coconut Cream Bars

Ingredients

Instructions

Crust

2 1/2 cups sweetened flaked coconut
3 boxes (5.3 oz each) shortbread cookies, coarsely broken

Filling

1 cup plus 2 tbls. granulated sugar
6 tbls. cornstarch
1/2 tsp. salt
4 1/2 cups whole milk
6 large egg yolks
6 tbls. cold, unsalted butter, cut into small pieces

Topping

1/1/2 cups heavy cream
3 tbls powdered sugar

Preheat oven to 350. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 - 10 minutes. Let cool completely. Leave oven on.

Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer to a 9 x 13 rimmed baking sheet, press into an even layer on bottom. Bake until golden, and firm to the touch, 12 - 15 minutes. Let cool on sheet on a wire rack.

Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 - 6 minutes. Continue to cook, whisking constanly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.

Spoon the custard onto cooled crust; smooth the top. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.

Beat cream and confectioners' sugar in a large chilled stainless steel bowl until stiff peaks form. Set aside.

Cut custard filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning ar one corner, pipe a zizag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.