COCONUT CREAM BARS

• 11 1/2 cup all-purpose flour
• 21/2 cup powdered sugar
• 31/2 cup unsalted butter, cold and cubed
• 41/4 tsp salt
• 51 can sweetened condensed milk
• 61 1/2 cup shredded sweetened coconut
• 73 egg yolks
• 81/4 cup coconut milk
• 91 tsp vanilla extract
• 101/4 tsp salt
• 111 1/2 cup heavy whipping cream, cold
• 122 tbsp powdered sugar
• 131 tsp vanilla extract
• 141/2 cup shredded sweetened coconut, toasted

1. 1

   Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. 2

   In a bowl, whisk together flour, powdered sugar, and salt.

3. 3

   Cut in cold butter with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. 4

   Press evenly into the prepared pan.

5. 5

   Bake for 18-20 minutes, or until lightly golden. Let cool completely.

6. 6

   In a large bowl, whisk together sweetened condensed milk, egg yolks, coconut milk, vanilla, and salt until smooth.

7. 7

   Stir in shredded coconut.

8. 8

   Pour over the cooled crust and spread evenly.

9. 9

   Bake for 20-22 minutes, or until the filling is set and lightly golden on top.

10. 10

    Let cool completely at room temperature, then refrigerate for at least 1 hour.

11. 11

    In a large bowl, beat heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form.

12. 12

    Spread or pipe the whipped topping evenly over the chilled coconut layer.

13. 13

    Sprinkle toasted coconut evenly over the top.

14. 14

    Refrigerate for at least 1-2 hours, or until fully chilled and set.

15. 15

    Lift out of the pan using the parchment overhang and slice into 16 bars. Serve cold and enjoy!

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