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PdfPreheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling.
Cut the butter into the flour and powdered sugar and press into the baking dish.
Bake 18-20 minutes or until light brown. Set on a wire rack.
Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven for 3-6 minutes, stirring every minute until golden brown.
Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring to a boil over medium-low heat, whisking constantly until thick and bubbling.
Add coconut and vanilla extracts and the 1 ½ cups of untoasted coconut and stir.
Pour this filling over your cooled crust and chill until firm, about 2 to 4 hours.
Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve.
Using a chilled bowl and beater, whisk the heavy cream and powdered sugar together until stiff peaks form, adding gelatin mixture halfway through.
Dollop the cream over your bars and sprinkle on toasted coconut.
Chill until ready to serve, then use the sling to pull the bars out of the dish, slice, and enjoy!