Coconut Cream Pie Bars

Coconut Cream Filling:

1 cup of canned unsweetened coconut crea, divided 

2 T cornstarch

1 T flour

½ cup + 1 T sugar

2 large eggs

1 cup 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

Coconut Whipped Cream Frosting

Coconut flakes, toasted 

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 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. 

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

Transfer the coconut pastry cream filling to a bowl, cover with plastic wrap and refrigerate until it's completely cold. 

Make your shortbread crust.

Shortbread Crust:

Preheat your oven to 350⁰. Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal.

In a mixing bowl, add ½ cup softened butter, and ¼ cup + 2 T sugar. Cream together until the mixture is light and combined. Add ½ T vanilla and mix until fully combined.

In a separate bowl, whisk together 1 ¼ cups flour and ⅛ teaspoon salt.

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 & bake for 10-11 minutes. Bake until it is still pale but no longer shiny. It shouldn't look raw, but you’ll want to avoid baking until it's golden brown. Let it cool and keep it at room temperature until ready to assemble.

Add the cold coconut pastry cream filling on top of the shortbread crust and spread into an even layer. Top with Coconut Whipped Cream & toasted coconut.