Coconut Cream Bars
Melina Storch
The custard-filled crust can be refrigerated for up to two days. Wait until just before serving to cut the dessert into bars; if crumbs and filling stick to the knife, wipe the blade clean between slices. Then decorate each bar with whipped cream. If you don’t have a pastry bag, use a re-sealable plastic bag with a corner cut off.
ingredients
- 2 1/2 cups sweetened flaked coconut
- 3 boxes (5.3 ounces each) shortbread cookies, coarsely broken
- 1 cup plus 2 tablespoons granulated sugar
- 6 tablespoons cornstarch
- 1/2 teaspoon salt
- 4 1/2 cups whole milk
- 6 large egg yolks
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups heavy cream
- 3 tablespoons confectioners’ sugar
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