Coconut Cream Pie Bars

Coconut Cream Filling:

1 cup of canned unsweetened coconut cream (important – see note below on preparation)

2 T cornstarch

1 T flour

½ cup + 1 T sugar

2 large eggs

1 cup 2% milk

2 cups shredded sweetened coconut

2 T unrefined coconut oil

2 T butter

1 T vanilla

Shortbread Crust:

½ cup butter, softened

¼ cup + 2 T sugar

½ T vanilla

1 ¼ cups all-purpose flour

⅛ tsp salt

Topping : Coconut Whipped Cream Frosting, click HERE for the recipe.

Pour the coconut cream into a small mixing bowl.  Whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup to use in the filling and set aside. Reserve the remaining cream for the whipped topping.

In a small bowl, whisk together 2 T cornstarch, 1 T flour, ½ cup + 1 T sugar and 2 large eggs until fully combined and creamy. Set aside and keep at room temperature.

In a heavy bottomed saucepan on medium heat add the 1 cup coconut cream previously set aside and 1 cup milk, briefly stir to combine and then add 2 cups shredded sweetened coconut. Stir frequently on medium heat until you see small bubbles forming and it looks like the mixture is about to start boiling. It will begin to look frothy. The mixture shouldn't boil for more than a few moments or this could affect the texture and consistency. Turn the heat to medium-low.

Before adding the heated milk mixture to the egg mixture you’ll want to temper it first to make sure you don’t turn it into scrambled eggs! To do this take one T of the nearly boiling coconut cream mixture and transfer it to the bowl with the egg mixture whisking constantly very quickly. Repeat this process 4 more times while continually whisking until the egg mixture temperature has raised a bit.

Now slowly pour the tempered egg mixture into the saucepan with the coconut cream mixture while whisking continually very quickly. It's helpful to pour slowly.

Once it's all in the saucepan, continue to whisk quickly for at least another 30-60 seconds over medium-high heat. Turn the heat to medium or medium-low and continue to cook the mixture while stirring for another 5 minutes or until thick and custard like.

Be sure to stir quickly and constantly to prevent burning. If you fear the coconut cream may burn, turn your heat to medium-low. The key is to make sure the mixture thickens without burning. If the mixture is starting to burn, you will see brown spots forming, usually at the bottom or sides of pan. If this starts to happen, turn the heat down and continue stirring.

Remove the saucepan from the heat. Add 2 tablespoons unrefined coconut oil and 2 tablespoons butter, whisk together until fully combined. Then add 1 tablespoon pure vanilla extract and mix again to combine.

Dee & Sweets tip: make sure the ingredients are fully combined at this point. It's especially important to make sure the butter and coconut oil are completely incorporated before moving on to the next step.

Transfer the coconut pastry cream filling to a heat-proof bowl, cover (it’s best to place the cover directly on top of the cream so that a film shell doesn’t form) and refrigerate until it's completely cold. If you're in a time crunch, you can speed this process up by leaving it in the freezer for a bit too but be sure to check on it so it doesn't freeze. It's best to have the coconut pastry cream cold before assembling and serving. While it’s chilling go ahead and get started on your shortbread crust.

Shortbread Crust

Prep: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal.

Cream together: In a mixing bowl, add 1/2 cup butter softened, and 1/4 cup + 2 tablespoons superfine white sugar, cream together until the mixture is light and combined. Add 1/2 tablespoon pure vanilla extract and mix until fully combined.

 In a separate bowl, whisk together 1 1/4 cups all-purpose flour and 1/8 teaspoon salt

Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough. Press the dough evenly into the prepared pan using the back of a spoon or spatula.

Place the pan in the preheated oven, bake for about 10-11 minutes. For a tender crust, bake until it is still pale but no longer shiny (recommended, as the whipped cream and pastry cream are both soft). It shouldn't look raw, but you’ll want to avoid baking until it's golden brown. Let it cool down and keep it at room temperature until ready to assemble.

Keep the shortbread crust in the 9×9 square pan for easy assembly. Add the cold coconut pastry cream filling on top of the shortbread crust and spread into an even layer. Top with Coconut Whipped Cream.