- 2
Ingredients
- 2 1/2 c. sweetened flaked coconut
- 3 boxes (5.3 oz. ea.) shortbread cookies, coarsely broken
- 1 c. plus 2 Tbsp. sugar
- 6 Tbsp. cornstarch
- 1/2 tsp. salt
- 4 1/2 c. whole milk
- 6 large egg yolks
- 6 Tbsp. cold unsalted butter, cut into small pieces
- 1 1/2 c. heavy cream
- 3 Tbsp. powdered sugar
Preparation
Step 1
Heat oven to 350. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8-10 min. Let cool completely. Leave oven on.
Process cookies and 1/2 c. coconut in food processor until finely ground and mixture begins to clump together, about 2 min. Transfer mixture to a 9x13 rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12-15 min. Let cool on sheet on wire rack.
Whisk together the sugar, cornstarch and salt in large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5-6 min. Continue to cook, whisking constantly, until thickened, about 3 min. more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 c. 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 powdered sugar in a large CHILLED stainless steel bowl until stiff peaks form. Set aside.
Cut custard filled crust into 24 bars (each about 3x1 1/2 inches). Transfer to a platter. Spoon whipped cream into pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zig zag pattern over each bar. Sprinkle bars with remaining 1/2 c. coconut.