Note: To toast coconut, place it in a single layer in a nonstick skillet and cook over medium heat, stirring frequently until it browns evenly.  Watch it closely so it doesn’t burn.

You can make these a day in advance, but don’t top with whipped cream until you are ready to serve.  Whipped cream not stabilized by gelatin has a tendency to weep and give off liquid if refrigerated over an hour or so.

CRUST

2 cups flour

1/2 cup powdered sugar

1 cup butter, cut into 10-12 pieces

GANACHE

1/4 cup heavy cream

6 oz (about 1 cup) semisweet chocolate chips

COCONUT CREAM FILLING

2 cups half-and-half

3 cups coconut milk

4 eggs

1  1/2 cups sugar

2/3 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon coconut extract

1/2 teaspoon vanilla extract

1  1/2 cup sweetened, flaked cocnut

WHIPPED CREAM TOPPING

2 cups heavy whipping cream

3-4 Tablespoons powdered sugar

1/2 cup coconut, toasted

1. Preheat oven to 350 degrees.  Line 9X13 baking dish with foil or parchment paper, leaving a 2-3 inch overhang on both the long sides to help remove the bars after baking.
2. In a large bowl, combine flour and powdered sugar.  Cut the butter into the dry ingredients using a pastry blender, two knives, or a food processor.  Press the mixture into the prepared baking dish.  Bake for 16-18 minutes until the crust in light brown.  Cool on a wire rack.
3. While the shortbread is baking, place the chocolate for the ganache in a medium bowl.  Bring the cream to a summer in a small saucepan (or microwave for 30 seconds or so).  Once the cream reaches a simmer, pour the cream over the chocolate and let the mixture stand for 1-2 minutes.  Stir completely until a shiny, smooth ganache forms.  Once the crust has cooled for about 10 minutes, pour the ganache over the crust and smooth to the edges.  Place the chocolate covered crust in the fridge to chill until the ganache is set into a firm layer and the crust is cooled completely.
4. While the crust is cooling, make the coconut cream filling by combining the half-and-half, coconut, milk, eggs, sugar, cornstarch, and salt in a large saucepan.  Bring the mixture to a boil, whisking constantly until it is very thick like warm pudding.  Stir in the coconut and vanilla extracts and untoasted coconut.  Pour the filling over the chilled ganache and refrigerate the bars until they are firm and set up, about 4 hours.
5. For the whipped topping, combine the heavy cream and powdered sugar in a large bowl and blend on medium-high speed with a mixer until soft peaks form and the cream is thick and stabilized.  Spread over the chilled bars and sprinkle on the toasted coconut.  Chill until ready to serve.  Use the foil or parchment to lift the bars from the pan and cut into pieces and serve.