Ingredients
2cupsall purpose flour
½cuppowdered sugar
1cupbutter,cut into small cubes
¼cupheavy cream
1cupsemisweet chocolate chips
3cupshalf and half
3cupscoconut milk
4eggs
1½cupsgranulated sugar
⅔cupcornstarch
½tspsalt
½tspcoconut extract
½tspvanilla extract
1½cupsweetened coconut,flaked
2cupsheavy whipping cream
3tbsppowdered sugar
½cupcoconut,toasted
chocolate curls,optional for garnish
Preparation
Preheat oven to 350 degrees F. Line a 9×13-inch pan with parchment paper or aluminum foil for easy removal of the bars. In a medium sized bowl, combine flour, powdered sugar, and cubed butter.
Using a food processor or pastry blender, cut the butter into the dry ingredients. Press into the bottom of the 9×13-inch pan and bake for 16 to 18 minutes or until golden brown on the edges.
In a small saucepan bring the heavy cream to a simmer over medium heat. Then add the chocolate chips and stir until melted until a smooth and shiny ganache forms.
Once the crust has cooled for about 10 minutes, pour the ganache on top and spread evenly. Place in the fridge to let the chocolate set while making coconut cream layer.
In a large saucepan combine the half and half, coconut milk, eggs, sugar, and cornstarch. Bring to a boil. Whisk constantly until it becomes a thick like pudding.
Remove from heat and stir in vanilla and coconut. Pour over the chocolate layer. Refrigerate the bars for at least 3 to 4 hours until they are set up.
Beat together the heavy whipped cream and powdered sugar until stiff peaks form. Spread on top of the coconut cream layer.
Sprinkle with toasted coconut. To make toasted coconut, spread on a cookie sheet and broil until toasted or cook over medium heat until toasted.
