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:
Earthquake Cake
When everyone took a bite of this casserole, they couldn’t stop eating it
Sour Cream and Chives Baked Potatoes
I recently spent $6,500 on this registered Black Angus bull.
Lemon blueberry bread
Full Guide On How To Spot, Treat And Get Rid Of Ticks In Your House
Robber Pulls Out Gun At Missouri Liquor Store, Doesn’t Realize Cashier Made 4 Tours In Iraq
Rustic Peach Galette (Free-Form Peach Pie)
Toilets: Why do you have to pour salt into the bowl every day?