Toast the Coconut. In a dry pan toast only 1 1/2 cups of shredded coconut, stirring gently until golden, about 5 minutes. Let cool completely before using. Reserve a small handful or about 2 tablespoons for the crust and save the rest to layer on the custard.

Make the Graham Cracker Crust. Preheat your oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.

In a medium bowl, combine the graham cracker crumbs, brown sugar, coconut, and salt. Stir in the melted butter until the mixture resembles wet sand.

Firmly press the mixture into the bottom of the prepared pan using the bottom of a measuring cup or glass.

Bake for 10 to 12 minutes, or until lightly golden. Cool completely.

In a medium saucepan add the whole milk, coconut cream, and egg yolks and whisk until smooth. Add in the granulated sugar, cornstarch, and sea salt. *If using lime, add in the juice or zest now. Transfer to the stovetop.

Cook over medium heat for about 5 minutes whisking constantly and scraping the bottom and corners of the pan, until the custard thickens. Once it reaches a gentle boil, continue whisking for 1 minute.

Remove from the heat and whisk in the cold butter, one cube at a time, allowing each piece to melt completely before adding the next. Stir in the vanilla bean paste or extract.

Pour the custard into the cooled crust and smooth the top with an offset spatula.

Press plastic wrap directly onto the surface of the custard and refrigerate for at least 4 hours, or overnight, until set.

Make the Whipped Cream. Beat the heavy cream, powdered sugar, vanilla extract, and coconut extract until medium to stiff peaks form. Spread or pipe over the chilled bars.

Sprinkle generously with additional toasted coconut.