Coconut Cream Bars - cooking recipe

Ingredients

2 1/2 cups flaked coconut
16 ounces shortbread cookies
1 cup sugar
2 tablespoons sugar
6 tablespoons cornstarch
3 tablespoons powdered sugar
1/2 teaspoon salt
6 large egg yolks
4 1/2 cups whole milk
6 tablespoons cold butter, cut small pieces
1 1/2 cups heavy cream

Preparation

preheat oven to 350*.spread coconut in an even layer on a rimmed baking sheet -- bake, stirring, once or twice.until golden.
about 8-10 minutes.let cool completely.
process cookies and 1/2 cup coconut in a food processor till finely ground -- and mixture clumps together.about 2 minutes.
transfer mixture to a 9x13\" pan -- press even layer on bottom.bake 12-15 minutes.let cool on wire rack.
whisk together granulated sugar, cornstarch, salt in large pan -- whisk in milk and egg yolks.cook over medium heat whisking constantly till it comes to a boil.about 5-6 minutes.continue to cook, whisking about 3 minutes or thick.
remove from heat and add butter.whisk till combined and thoroughly melted.
stir in 1 1/2 cups coconut.spoon custard onto cooled crust --
smooth.top with plastic wrap directly on custard surface.
refrigerate 3 hours or till firm --
beat cream and powdered sugar in large bowl -- till stiff peaks from.cut custard into 24 bars.
cover bars with zig zag pattern with star tip.
sprinkle with coconut.