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.
Recipe information
Yield
Makes 24
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Spread the coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave the oven on.
Step 2
Process the cookies and 1/2 cup coconut in a food processor until finely ground and the mixture begins to clump together, about 2 minutes. Transfer the mixture to a 9 × 13-inch rimmed baking sheet; press into an even layer on the bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on the sheet on a wire rack.
Step 3
Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in the milk and egg yolks. Cook over medium heat, whisking constantly, until the mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add the butter, whisking until combined. Stir in 1 1/2 cups coconut.
Step 4
Spoon the custard onto the cooled crust; smooth the top with an offset spatula. Press plastic wrap directly onto the custard surface to prevent a skin from forming. Refrigerate until set, about 3 hours.
Step 5
Beat the cream and confectioners’ sugar in a large chilled stainless-steel bowl until stiff peaks form.
Step 6
Cut the custard-filled crust into 24 bars (each about 3 × 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle the bars with the remaining 1/2 cup coconut.
