COCONUT CREAM PIE BARS

• Effortless Elegance: These bars offer the taste and texture of a classic coconut cream pie in a convenient and portable bar form. The press-in crust requires no fancy equipment or chilling time, making them a breeze to prepare.
• Creamy Coconut Dream: The homemade coconut cream filling is bursting with coconut flavor and has a smooth, luxurious texture.
• Customizable Cravings: Feel free to adjust the amount of toasted coconut for the topping to your preference. You can also get creative and drizzle the bars with melted chocolate or caramel sauce for an extra decadent touch.

Ingredients:

• Shortbread Crust:
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• ½ cup powdered sugar
• Coconut Cream Filling:
• 3 cups half-and-half
• 3 cups coconut milk
• 4 eggs
• 1 ½ cups white sugar
• 2/3 cup cornstarch
• ½ teaspoon salt
• 1 ½ cups flaked coconut, divided
• ½ teaspoon coconut extract
• ½ teaspoon vanilla extract
• Whipped Cream Topping:
• 2 cups heavy whipping cream
• 1 tablespoon cold water
• 1 teaspoon gelatin
• 3-4 tablespoons powdered sugar
• 1 cup unsweetened coconut flakes, for toasting

1. Preheat and Prepare: Get your oven ready for baking by preheating it to 350°F (175°C). Line a 9x13 inch baking dish with a foil sling overhang for easy removal. This allows you to lift the bars out of the pan after baking and chilling.
2. Shortbread Bliss: In a large bowl or using a food processor, combine the softened butter, flour, and powdered sugar. Using a pastry cutter or your fingertips, work the ingredients together until a crumbly dough forms. Alternatively, pulse the ingredients in a food processor until crumbly. Press the dough evenly into the bottom of the prepared baking dish. Use the bottom of a glass or measuring cup to ensure the crust is firmly pressed in and evenly distributed.
3. Bake the Crust: Bake the shortbread crust for 18-20 minutes, or until light golden brown. Remove the pan from the oven and let the crust cool completely on a wire rack.
4. Toasting the Coconut: While the crust cools, prepare the toasted coconut topping. Spread about 1 cup of the coconut flakes on a baking sheet and bake them in the preheated oven for 3-6 minutes, stirring frequently, until golden brown. Keep a close eye on the coconut to prevent burning. Let the toasted coconut cool completely on a separate plate.
5. Coconut Cream Dream Filling: In a large saucepan, whisk together the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt. Heat the mixture over medium-low heat, whisking constantly, until it thickens and reaches a boil. This whisking process is important to ensure the cornstarch cooks properly and prevents the filling from becoming lumpy. Be patient, this step can take anywhere from 15-30 minutes.
6. Flavor Boost: Once the filling is thick and bubbly, remove it from the heat and stir in the vanilla extract, coconut extract, and the remaining 1 ½ cups of untoasted coconut flakes.
7. Assemble and Chill: Pour the hot coconut cream filling over the cooled shortbread crust. Let the bars cool slightly at room temperature before placing them in the refrigerator to chill for at least 2-4 hours, or until the filling is completely set.
8. Whipped Cream Perfection: In a small bowl, sprinkle the gelatin over 1 tablespoon of cold water. Let it sit for 2 minutes to soften. Then, microwave the gelatin mixture for 30 seconds, whisking it until the gelatin dissolves completely.
9. Whip It Up!: In a separate chilled bowl, using an electric mixer, whip the heavy whipping cream and powdered sugar together until stiff peaks form. Gently whisk in the dissolved gelatin mixture halfway through whipping.
10. The Final Touches: Dollop the whipped cream topping over the chilled coconut cream filling layer and spread it evenly using a spatula. Sprinkle the cooled toasted coconut flakes over the top of the whipped cream for a delightful textural contrast and a burst of caramelized coconut flavor.
11. Slice and Enjoy!: Once the bars are completely chilled and decorated, cut them into squares for serving. Store leftover bars in an airtight container in the refrigerator for up to 3 days.

Tips for Extra Tropical Bar Magic: