• Prep: Pour the entire can of unsweetened coconut cream into a small mixing bowl. I like to use the Thai Kitchen brand. You may notice the contents have separated and there is a layer of the thick cream at the top of the can, use a whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup to use in the filling and set aside. Reserve the remaining cream for the whipped topping.
• Cream together: In a small bowl, whisk together 2 tablespoons cornstarch, 1 tablespoon flour,1/2 cup + 1 tablespoon sugar and 2 room temperature eggs until fully combined and creamy. Set aside and keep at room temperature
• Heat: In a heavy bottomed saucepan on medium heat add the 1 cup coconut cream previously set aside and 1 cup 2% milk, briefly stir to combine and then add 2 cups shredded sweetened coconut Stir frequently on medium heat until you see small bubbles forming and it looks like the mixture is about to start boiling. Turn the heat to medium-low.
• Combine: Before adding the heated milk mixture to the egg mixture you’ll want to temper it first to make sure you don’t turn it into scrambled eggs! To do this take two tablespoons of the nearly boiling coconut cream mixture and transfer it to the bowl with the egg mixture whisking constantly. Repeat this process 3-4 more times while continually whisking until the egg mixture temperature has raised a bit.

  Now slowly pour the tempered egg mixture into the saucepan with the coconut cream mixture while whisking continually. Once it's all in the saucepan, continue to whisk quickly for at least another 30-60 seconds over medium-high heat. Continue to cook the mixture for another 5 minutes or until thick and custard like. Be sure to stir constantly to prevent burning.
• Add remaining ingredients: Remove the saucepan from the heat. Add 2 tablespoons unrefined coconut oil and 2 tablespoons butter, whisk together until fully combined. Then add 1 tablespoon pure vanilla extract and mix again to combine.
• Chill: Transfer the coconut pastry cream filling to a heat-proof bowl, cover (it’s best to place the cover directly on top of the cream so that a film shell doesn’t form) and refrigerate until it's completely cold. If you're in a time crunch, you can speed this process up by leaving it in the freezer for a bit too but be sure to check on it so it doesn't freeze. It's best to have the coconut pastry cream cold before assembling and serving. While it’s chilling go ahead and get started on your shortbread crust.

Shortbread Crust

• Prep: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper and lightly grease it with butter for easy removal.
• Cream together: In a mixing bowl, add 1/2 cup butter softened, and 1/4 cup + 2 tablespoons superfine white sugar, cream together until the mixture is light and combined. Add 1/2 tablespoon pure vanilla extract and mix until fully combined.
• Mix dry ingredients: In a separate bowl, whisk together 1 1/4 cups all-purpose flour and 1/8 teaspoon salt
• Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough. Press the dough evenly into the prepared pan using the back of a spoon or spatula.
• Bake: Place the pan in the preheated oven, bake for about 10-11 minutes. For a tender crust, bake until it is still pale but no longer shiny (recommended, as the whipped cream and pastry cream are both soft). It shouldn't look raw, but you’ll want to avoid baking until it's golden brown. Let it cool down and keep it at room temperature until ready to assemble. While it’s cooling you can start on the Coconut Whipped Cream topping. Find the Recipe HERE.
• Assemble: Keep the shortbread crust in the 9×9 square pan for an easy assembly. Add the cold coconut pastry cream filling on top of the shortbread crust and spread into an even layer. Top with our Coconut Whipped Cream, click HERE for the recipe. Cut into bars and enjoy!