Coconut Cream Bars

Name: Coconut Cream Bars
Yield: Makes 24
Ingredients: 2 1/2 cups sweetened flaked coconut; 3 boxes (5.3 ounces each) shortbread cookies, coarsely broken; 1 cup plus 2 tablespoons granulated sugar; 6 tablespoons cornstarch; 1/2 teaspoon salt; 4 1/2 cups whole milk; 6 large egg yolks; 6 tablespoons cold unsalted butter, cut into small pieces; 1 1/2 cups heavy cream; 3 tablespoons confectioners’ sugar

January 26, 2012

The custard-filled crust can be refrigerated for up to 2 days. Wait until just before serving to cut the dessert into bars; if crumbs and filling stick to the knife, wipe the blade clean between slices. Then decorate each bar with whipped cream. If you don’t have a pastry bag, use a resealable plastic bag with a corner cut off.

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