Description

This dessert has delicious layers of a coconut filling and a whipped cream topping all on a shortbread crust. Coconut lovers beware!

Ingredients

• Crust:
• 2 sticks butter
• 2 c. all-purpose flour
• 1/2 c. powdered sugar
• Filling:
• 3 c. half-and-half
• 3 c. coconut milk
• 4 eggs
• 1 1/2 c. sugar
• 2/3 c. cornstarch
• 1/2 t. salt
• 1 1/2 c. flaked coconut
• 3/4 t. coconut extract
• 3/4 t. vanilla extract
• Topping:
• 2 c. heavy whipping cream
• 1 T. cold water
• 1 t. gelatin
• 3-4 T. powdered sugar
• 1 t. vanilla extract
• 1 1/2 c. coconut, for toasting

Steps

1. crust:
2. Preheat oven to 350 degrees. Prepare a 9 x 13 inch baking dish with foil arranged so that it enough to lift up bars when done.
3. Cut butter into the flour and powdered sugar. Press into the baking dish and then use the bottom of a glass to press the mixture into the pan.