Make shortbread crust:
Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished).
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 pulses — and 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.
Toast coconut for the topping:
Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven along 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 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 it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir.
Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours.
Make whipped cream topping:
Simple Tunisian Fricassee Recipe to Make
Zucchini-Filled Savory Muffins: Moist and Fragrant!
If you were raised in the South, you likely had these potatoes a few times a month. It’s still a dish I crave today!
COOKED SALMON
Pineapple Pretzel Delight
When you put it in the washing machine, the laundry no longer has wrinkles: throw away the iron
Smoky & Tender Smoked Oxtail Recipe: A Flavor Explosion in Every Bite
Recipe: Smothered Pork Chop Scalloped Potato Casserole
How to Remove a Broken Key from a Lock: 5 Tricks to Avoid Dismantling Everything