Prep: Pour the entire can of unsweetened coconut cream into a small mixing bowl. Whisk to re-combine the cream and liquid into one creamy mixture. Measure out one cup to use in the filling and set aside.

Cream together: In a small bowl, whisk together cornstarch, flour, sugar and eggs until fully combined and creamy. Set aside.

Heat: In a saucepan on medium heat add the coconut cream and milk, stir to combine and then add shredded sweetened coconut. Stir frequently until small bubbles form. Turn the heat to medium-low.

Combine: Temper the egg mixture by adding one tablespoon of the nearly boiling coconut cream mixture to it while whisking constantly. Repeat this process until the egg mixture temperature has raised. Slowly pour the tempered egg mixture into the saucepan while whisking continually. Cook the mixture while stirring for another 5 minutes or until thick and custard-like.

Add remaining ingredients: Remove from heat. Add coconut oil and butter, whisk until fully combined. Then add vanilla extract and mix again.

Chill: Transfer the coconut pastry cream filling to a heat-proof bowl, cover and refrigerate until completely cold.

Prep: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper and lightly grease it with butter.

Cream together: In a mixing bowl, add softened butter and superfine white sugar, cream together until light and combined. Add vanilla extract and mix until fully combined.

Mix dry ingredients: In a separate bowl, whisk together all-purpose flour and salt.

Combine: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Press the dough evenly into the prepared pan.

Bake: Place the pan in the oven, bake for about 10-11 minutes. Let it cool down.

Assemble: Once the shortbread crust has cooled, top with the cold coconut pastry cream filling and spread into an even layer. Top with Coconut Whipped Cream. Cut into bars and enjoy!