Ingredients
Scale
- 1 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup shredded sweetened coconut
- 2 cups whole milk
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup granulated sugar
- 1/2 cup cornstarch
- 4 large egg yolks
- 2 cups shredded sweetened coconut
- 2 teaspoons vanilla extract
- 1/2 teaspoon coconut extract
- 2 cups heavy whipping cream, cold
- 1/4 cup powdered sugar
- 1/2 cup toasted shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the melted butter, sugar, flour, salt, and shredded coconut. Press this mixture firmly into the bottom of your prepared pan. Bake the crust for 18-20 minutes or until the edges are lightly golden brown. Remove from the oven and let it cool completely while you prepare the filling.
- In a large saucepan, whisk together the whole milk, coconut milk, sugar, cornstarch, and egg yolks until smooth. Place the pan over medium heat. Whisk constantly as the mixture heats up to prevent lumps or burning. Once the mixture begins to bubble and thicken significantly (about 8-10 minutes), remove it from the heat. Stir in the shredded coconut, vanilla extract, and coconut extract. Pour the warm custard over the cooled crust and smooth it out with a spatula. Place plastic wrap directly on the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or until completely set.
- Once the bars are chilled and firm, prepare the topping. In a large bowl, beat the cold heavy cream and powdered sugar until stiff peaks form. Spread the whipped cream evenly over the coconut layer. Sprinkle the toasted coconut generously over the top. Use the parchment paper overhang to lift the entire block out of the pan. Slice into 16 even squares using a sharp knife. Serve cold and enjoy the bakery-style fluffiness!
- Cook Time: 45 minutes