I have a family of coconut lovers…and these bars always get rave reviews when I make them. Imagine a chocolate-coconut cream pie on a shortbread cookie crust…it's a slice of delicious!
2 cups flour
1/2 cup powdered sugar
1 cup butter
1/4 cup heavy cream
1 cup semi-sweet chocolate chips
3 cups half-and-half
3 cups coconut milk
1-1/2 cups granulated sugar
2/3 cup cornstarch
1/2 tsp salt
1/2 tsp coconut extract
1/2 tsp vanilla extract
1-1/2 cup sweetened coconut flakes
2 cups heavy cream
3 Tbsp powdered sugar
1/2 cup toasted coconut flakes
Preheat the oven to 350°F. Line a 9" x 13" baking pan with parchment patter. Combine the flour and powdered sugar in a medium-size bowl. Cut the butter into the dry ingredients. Mix lightly and then press the mixture into the bottom of the prepared pan and bake for about 15 minutes, or until golden brown on the edges. Set aside.
Bring the heavy cream to a simmer over medium heat in a small saucepan. Add the chocolate chips and stir until melted and a smooth, shiny ganache forms. Once the crust has cooled for about 10 minutes, pour the melted chocolate ganache over the shortbread crust and spread evenly. Refrigerate while making the coconut layer.
Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan over medium heat. Bring the mixture to a boil. Whisk constantly until it becomes a thick pudding. Remove the pan from the heat and stir in the coconut extract, vanilla, and coconut flakes. Pour the mixture over the chocolate layer. Refrigerate the bars overnight (or at least 4 hours) to set up.
Before serving, beat together the heavy cream and powdered sugar with a mixer until stiff peaks form. Spread over the coconut cream layer. I like to put the dish in the fridge for about an hour so that whipped cream topping is nicely chilled and set. Top with the toasted coconut flakes before serving.
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