Coconut Cream Dessert

• Preheat the oven to 350 degrees and prepare an 11×7 baking dish by spraying with non-stick cooking spray.

Graham Cracker Crust

• In a medium mixing bowl, combine graham cracker crumbs, sugar, and butter. Mix until well combined and mixture is a sand-like texture that clumps together.
• Pour the crust mixture into the prepared baking dish and press down with the back of a measuring cup.
• Bake the crust in the oven for 10-15 minutes or until golden brown. Remove from the oven and let cool.

Coconut Cream Filling

• In a mixing bowl, whisk together egg yolks, cornstarch, salt, and ¼ cup of milk. Set aside.
• In a large pot, mix together sugar and remaining 2 ¾ cups of milk. Bring to a simmer over medium heat.
• Once mixture comes to a simmer, turn off heat and pour half into the egg yolk mixture and whisk to combine well and then pour into the pot with remaining milk and sugar mixture. Stir in shredded coconut and vanilla extract until well combined.
• Stir well until custard thickens.
• Spoon custard into baked crust and spread evenly.
• Place a piece of plastic wrap or parchment paper on top of custard, pressing down lightly to cover the entire filling.
• Place in the fridge to cool and set up for 2-3 hours.

Homemade Whipped Cream

• In a large bowl, using an electric hand mixer, beat heavy whipping cream, sugar, and vanilla until stiff peaks form.
• Spoon whipped cream on top of chilled custard and even spread.
• Sprinkle toasted coconut over top.