Coconut cream bars

Start by preheating your oven to 350° F.

For the Shortbread crust: In a large bowl, combine your butter, granulated sugar, and confectioners sugar, and mix until white and creamy. Add in your vanilla extract and mix again then add in your all-purpose flour. Mix until a crumbly dough forms then grab a lined 8x8 baking dish, and place your shortbread crust in the bottom. Press until one even layer is formed then place it in the oven for 22 minutes.

For the Coconut cream filling: Grab a medium saucepan and add your coconut cream, whole milk and coconut flakes. Mix on medium heat until your mixture starts to bubble.

While your coconut cream, milk and coconut flakes are heating on the stove, grab a medium bowl and add your eggs, granulated sugar and cornstarch mixed together until smooth.

Once your coconut cream, milk and coconut flakes comes to a light simmer, ladle the hot mixture into your eggs slowly. Repeat until about one cup has been added to your egg mixture.

Add your tempered eggs back into your coconut cream, milk, and shredded coconut on the stove and turn the heat to medium low. Mix consistently for about five minutes or until the mixture thickens. Add in your butter and mix until combined.

Remove from the heat and place in a bowl.

Once your shortbread crust has finished cooking, add your coconut cream layer. Place saran wrap over the coconut cream layer and put it in the refrigerator overnight.

For the Maple whipped cream: Combine heavy whipping cream, maple syrup, and a pinch of flakey salt. Whip until soft peaks form.

Top with whipped cream, slice and enjoy!