Coconut Cream Bars with Coconut Milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Combine graham cracker crumbs, melted butter, sugar, and salt in a bowl until the mixture looks like wet sand.
3. Press the mixture firmly into the bottom of the pan using the back of a spoon.
4. Bake for 8–10 minutes until the edges are golden and the crust smells nutty. Set aside to cool.
5. In a medium saucepan, whisk together coconut milk, sugar, and cornstarch until smooth.
6. Place the saucepan over medium heat, whisking constantly. Bring to a gentle simmer.
7. Continue whisking for 3–5 minutes until the mixture thickens to a lava-like consistency and coats the back of a spoon.
8. Remove from heat and stir in the coconut extract, shredded coconut, and salt.
9. Pour the filling into the baked crust and smooth the top with an offset spatula.
10. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Spread the whipped topping evenly over the coconut custard layer.
12. Garnish the top with toasted shredded coconut.
13. Refrigerate the bars for 2 hours to allow the custard to set firmly before slicing into 9 bars.