Directions
Make shortbread crust: Preheat your oven to 350°F. Prepare a 9″ x 13″ baking dish with a foil sling (I use one long sheet running the length of my dish and two short sheets overlapping the width of my dish – just arrange it so that it has an overlap and overhang to help you get the bars out once they’re done). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour – about 6-10 legumes – then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.
Toasted coconut for topping: Spread about 1 cup of coconut flakes on a baking sheet and bake with your shortbread crust for 3-6 minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely.
Make a coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until thick and bubbly (this may take 15-30 minutes. Do it. It’s worth it.) Add the coconut and vanilla extracts and the 1 1/2 cups of un-toasted coconut and stir. Pour this filling over your cooled crust, letting it cool a bit on the counter before sticking it in the fridge to chill until firm, about 2-4 hours.
Make a whipped cream topping: Put 1 tablespoon of cold water in a small bowl and sprinkle the gelatin evenly over the top. Allow it to soften for 2 minutes before microwaving it for 30 seconds and whipping it to dissolve the gelatin. Using a chilled bowl and mixer, whip the 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture halfway through.
Dollop the cream onto your bars and gently spread it around. Sprinkle with toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to remove the bars from the dish, slice with a sharp knife and enjoy!
