- 1 bag sweetened flaked coconut
- 1 1/2 cups flour
- 1/3 cup confectioners sugar
- salt
- 1 cup butter
- 3/4 cups granulated sugar
- 1/3 cups cornstarch
- 1 can coconut milk
- 8 ounces bittersweet chocolate, chopped
Directions:
1. Preheat oven to 350 F. In 13-inch by 9-inch baking pan, spread 1 cup coconut. Bake 6 to 8 minutes. Cool, wipe out pan, line with foil, lightly grease foil.
2. In food processor, finely grind toasted coconut. Add flour, confectioners sugar, 1/8 teaspoon salt, pulse to blend. Add butter. Pulse until blended.
3. Spread dough evenly. Bake 30 minutes. Cool on wire rack.
4. In 2-quart saucepan, whisk granulated sugar, cornstarch, and 1/8 teaspoon salt. Whisk in coconut milk until smooth. Heat to simmering, whisking frequently. Simmer 2 minutes or until thick. Fold in untoasted coconut. Cool slightly. Spread in even layer over crust.
5. Place chocolate in microwave-bowl. Microwave on high 2 minutes in 30 second intervals until melted. Stir mixture until smooth. Pour and spread chocolate over coconut filling. Refrigerate until chocolate is set. Cut into rectangles.
