These bars boast a coconut shortbready crust and a custard filling made with—you guessed it—three milks: sweetened condensed, evaporated, and coconut. I like to finish them with a layer of whipped cream and more coconut, but you can omit that if you prefer. The photo is here.
Makes 16 bars
Difficulty: Medium
Make Ahead and Storage: The plain bars can be refrigerated for up to 4 days. Once you top with the whipped cream, the bars need to be served within 1 day, though they are best when the topping is added just before serving.
1. Preheat the oven to 375°F / 190°C. Lightly grease a 9-inch square baking pan and line it with parchment paper, leaving 1 inch of overhang on two opposite sides (see sidebar). Lightly grease the parchment.
2. Make the crust: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated sugar on medium-low speed until light and fluffy, 4 to 5 minutes.
3. Add the salt and vanilla and mix to combine, 1 minute more. Add the flour and coconut and mix on low speed until thoroughly combined, 1 to 2 minutes.
4. Turn the dough out into the prepared pan and press it into an even layer—make sure you get into the corners. Bake until the edges of the crust start to turn golden brown, 15 to 17 minutes. Remove the pan from the oven and let the crust cool while you make the filling. Turn the oven temperature down to 325°F / 162°C.
5. Make the filling: In a small bowl, whisk together the sugar and cornstarch. In a medium bowl, whisk together the condensed milk, evaporated milk, coconut milk, eggs, and vanilla until smooth. Add the sugar mixture and whisk until fully combined.
6. Pour the custard over the crust and transfer the pan to the oven. Bake until the custard is set, 1 hour to 1 hour 15 minutes. The edges will look firm, but there still might be a little jiggle in the center—that’s OK! It will continue to set while it cools. Let cool to room temperature, then refrigerate for about an hour before cutting into bars, for cleaner slices.
7. If desired, make the optional topping: Just before serving, combine the cream, powdered sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment (or combine in a medium bowl, using a hand mixer) and whip to medium peaks. Spread the whipped cream evenly over the bars. Garnish with the toasted coconut.
8. Use the parchment overhang to carefully remove the bars from the pan and slice into 16 squares. Refrigerate until ready to serve.
✻ why It Works
These bars are made in much the same way as a custard pie (like pecan): The custard is totally liquid when you mix it and slowly sets up in the oven. A slow, steady baking time is necessary to achieve a smooth, silky custard. Parbaking the crust helps it keep a nice, crumbly texture instead of becoming soggy.
★ Pro Tips
To toast the coconut, spread it on a baking sheet. Toast at 350°F / 175°C until evenly golden, 3 to 4 minutes. You can also do this in a large pan over medium-low heat on the stovetop.
You don’t want to lose any of that precious custard en route to the oven, so when you’re ready to bake, place the pan on a baking sheet for easier transport.