1 1/2 c flour

2/3 c shortening

5-7 tbsp cold water

vanilla-coconut pudding

2 2/3 cups cold whole milk

1 egg

1/2 c sugar

1/4 c cornstarch

1/4 tsp salt

1 tsp vanilla

1 1/3 c sweetened, flaked coconut

1 pint whipping cream

1 tsp vanilla

3 tbsp powdered sugar

1 c sweetened, flaked coconut

Preheat oven to 350.

For the crust: Pour flour in a medium bowl. Cut butter into flour until the butter is in pea-sized pieces. Stir in water as needed (5 tbsp was just right for me) until just combined.  Form into a ball and place on a floured surface.  Roll out into a rectangle.  Place in a 9 X 13 in pan (no need to grease).  Poke the crust all over with a fork.  Bake at 350 for 15 minutes until lightly golden.

For the pudding:  In a medium saucepan, whisk the milk and egg together over medium heat.  Stir in sugar, cornstarch and salt and continue whisking often until it starts to thicken.  Remove from heat and stir in vanilla and flaked coconut.  Pour into cooled crust and place in the fridge.

Topping:  Spread 1 cup flaked coconut onto a cookie sheet and bake for 2-3 minutes until toasted and golden.  Set aside.  In a stand mixer beat whipping cream, sugar, and vanilla until soft peaks form.

Spread fresh whipped cream over the pudding layer and sprinkle with toasted coconut.  Refrigerate for another 2-3 hours. Cut into bars and serve.