• Preheat the oven to 350 degrees and line a 9x13-inch baking pan parchment paper, then non-stick spray. Set aside.

Shortbread Crust

• In a medium-sized mixing bowl, combine the flour, melted butter, powdered sugar, vanilla extract, and salt with a wooden spoon. Press it into the prepared baking pan and bake for 17-20 minutes or until the edges start to turn light brown. Cool completely on a wire rack.

Coconut Pudding Filling

• In a medium-sized saucepan whisk together the milk, coconut milk, sugar, corn starch, salt, and egg yolks. Cook over medium heat, whisking occasionally until it starts to boil (about 10-15 minutes). Once boiling, remove from the heat and add the butter, shredded coconut, and vanilla extract. Stir until combined and the butter has completely melted.
• Pour the hot pudding mixture over the cooled shortbread crust and cover with plastic wrap. Refrigerate for at least 4 hours for the pudding to chill and set up.

Whipped Cream

• Once the coconut pudding has completely chilled and set, make the whipped cream. In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream, sugar, and vanilla extract on high speed for 2-3 minutes, or until medium-stiff peaks form (whipped cream should stick to whisk without falling off). Be careful not to over mix, as the cream will become lumpy and butter-like.
• Top the coconut pudding filling with the whipped cream, toasted coconut flakes (see note below), and slice them into bars. Keep any leftover bars in an airtight container in the refrigerator for up to 3 days.