Coconut Bars
Ingredients:
- flaked coconut - 2 1/2 cups
- shortbread cookies, coarsely broken - 1 - 5.3 ounce boxes
- sugar - 1 cup plus 2 T
- cornstarch - 6 T
- salt - 1/2 t
- whole milk - 4 1/2 cups
- egg yolks - 6
- cold butter, cut into small pieces - 6 T
- heavy cream - 1 1/2 cups
- powdered sugar - 3 T
Instructions:
Toast coconut -- spread coconut in an even layer on a baking sheet. Bake in a preheated 350 degree oven, stirring once or twice, until golden, for 8 - 10 minutes, cool completely.
Process cookies and 1/2 cup coconut in a food processor until finely ground about 2 minutes. Press mixture evenly into a 13 x 9 inch baking pan. Bake at 350 degrees for 12 - 15 minutes until golden and firm to the touch. Cool completely on a wire rack.
In a saucepan whisk together sugar, cornstarch and salt, whisk in milk and egg yolks. Cook over medium heat, whisk constantly, until mixture comes to a boil, 5 - 6 minutes. Continue cooking, whisking constantly, until thickened, about 3 minutes. Remove from heat, whisk in butter, until combined. Stir in 1 1/2 cups coconut.
Evenly spread custard over cooled crust. Press plastic wrap directly onto custard surface (to prevent a skin from forming). Place in refrigerator for 3 hours until set.
In a chilled bowl beat cream and powdered sugar until stiff peaks form; set aside.
Cut into 24 bars, place bars on a platter. Pipe whipped cream over bars in a zigzag pattern, sprinkle bars with 1/2 cup coconut.
