- 1 cup (2 sticks) butter
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
Coconut Cream Filling Ingredients:
- 3 cups half and half
- 3 cups coconut milk
- 4 eggs
- 1 1/2 cups white sugar
- 2/3 cup cornstarch
- 1/2 tsp salt
- 1 1/2 cups shredded coconut
- 1/2 tsp coconut extract
- 1/2 tsp vanilla extract
Whipped Cream Ingredients:
- 2 cups heavy whipping cream
- 1 tbsp cold water (for fixing)
- 1 tsp gelatin (for fixing)
- 3-4 tbsp powdered sugar
- 1 cup shredded coconut (for roasting)
- Make the Shortbread Crust: Preheat the oven to 350 degrees Fahrenheit. Line a 9″ by 13″ baking dish with aluminum foil with overhangs for easy removal. Cut the butter into the flour and powdered sugar. Press the mixture into the baking dish to form the crust. Bake for 18-20 minutes or until lightly browned. Allow to cool on a wire rack.
- Toast Coconut for Garnish: Spread about 1 cup of coconut flakes on a baking sheet and bake in the oven with your shortbread dough for 3-6 minutes, flipping every minute or so, until the coconut is golden brown. Spread it on a plate to cool completely.
- Prepare the Coconut Cream Filling: In a large saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch, and salt. Bring to a boil over medium-low heat, whisking constantly until thick and bubbling. This may take 15 to 30 minutes. Stir in shredded coconut, coconut extract, and vanilla extract. Pour the filling over the cooled crust and let it cool slightly on the counter before refrigerating for 2 to 4 hours.
- Make Whipped Cream: In a small bowl, put 1 tablespoon of cold water and sprinkle gelatin evenly over the top. Let it soften for 2 minutes, then microwave for 30 seconds and whisk to dissolve the gelatin. Using a chilled bowl and paddle attachment, whisk together 2 cups of heavy cream and powdered sugar until stiff peaks form, adding the gelatin mixture halfway through. Spread the whipped cream over the bars and sprinkle with toasted coconut.
- Chill and Serve: Refrigerate the bars until the whipped cream has set. Use the foil overhangs to lift the bars out of the pan and onto a cutting board. Slice them into squares and serve.