Ingredients Jump to Instructions ↓

  1. 2 1/2 cups sweetened flaked coconut

  2. 3 boxes (5 1/3 ounces each) shortbread cookies, coarsely broken

  3. 1 cup plus 2 tablespoons granulated sugar

  4. 6 tablespoons cornstarch

  5. 1/2 teaspoon salt

  6. 4 1/2 cups whole milk

  7. 6 large egg yolks

  8. 6 tablespoons cold unsalted butter , cut into small pieces

  9. 1 1/2 cups heavy cream

  10. 3 tablespoons confectioners' sugar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on. Process cookies and ½ cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack. Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1½ cups coconut. Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours. Beat cream and confectioners’ sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside. Cut custard-filled crust into 24 bars (each about 3 by 1½ inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining ½ cup coconut.


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