Coconut Cream Bars
from Martha Stewart Living
2 1/2 C sweetened flaked coconut
3 boxes (5.3oz each) shortbread cookies, coarsely broken
1 C + 2 Tb sugar
6 Tb cornstarch
1/2 tsp salt
4 1/2 C milk
6 egg yolks
6 Tb cold butter, cut into small pieces
1 1/2 C heavy cream
3 Tb powdered sugar
Oven to 350. Toast coconut 8-10 min, stirring a few times. Let cool completely.
Process cookies and 1/2 C coconut until finely ground and mixture begins to clump together, about 2 minutes. Move to 9x13 rimmed baking sheet and press into an even layer on the bottom. Bake until golden and firm, 12-15 minutes. Let cool on a wire rack.
Whisk together sugar, cornstarch, and salt in large saucepan. Add in milk and yolks. Cook over medium heat, whisking constantly until comes to a boil, 5-6 minutes. Continue to whisk/cook 5 minutes more. Remove from heat, add butter, whisking until combined. Stir in 1 1/2C coconut.
Spoon custard onto cooled crust and smooth the top. Press plastic wrap directly over custard so a skin doesn't form. Refrigerate until set, 3 hours.
Beat cream and powdered sugar until stiff peaks form.
Cut custard filled crust into 24 bars (3" x 1 1/2") and transfer to a platter. Pipe whipped cream decoratively and top with a sprinkling of remaining 1/2 C coconut.
***Wait until just before serving to cut bars. Wipe knife blade between slices to help in making clean cuts.