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Preheat your oven to 350°F (175°C).
Mix the crushed graham crackers, melted butter, and sugar in a bowl until it looks like wet sand.
Press the mixture firmly into an 8x8-inch pan lined with parchment paper.
Bake for 8–10 minutes until lightly golden. Let it cool completely.
Step 2: Make the Custard Layer
In a medium saucepan, whisk together the cornstarch, sugar, and salt.
Gradually whisk in the milk until smooth and lump-free.
Cook over medium heat, stirring constantly, until thickened and bubbling (around 5–7 minutes).
Remove from heat, stir in vanilla extract and shredded coconut.
Pour the custard over the cooled crust and smooth it out. Chill for at least 1 hour until set.
Step 3: Create the Marshmallow Topping
In a saucepan over low heat, melt the mini marshmallows with the heavy cream, stirring continuously until smooth.
Remove from heat and stir in the vanilla extract. Let it cool slightly to thicken while staying spreadable.
Step 4: Assemble the Bars
Spread the marshmallow mixture over the chilled custard layer.
Sprinkle the top generously with shredded coconut, or if you prefer, roll individual bars in the coconut once sliced.
Step 5: Chill and Slice
Refrigerate the entire pan for at least another hour to set completely.
Lift out using the parchment paper, slice into neat squares, and serve chilled for the best flavor and texture.
Serving and Storage Tips:
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