Spray a 13x9-inch cake pan with cooking spray. Line with parchment paper, leaving an overhang over the sides. This will help you lift the bars out of the pan later.
In a food processor, blend together flour, butter, powdered sugar, and salt until the mixture resembles coarse sand. This will not look like dough – that’s ok! Press firmly into the bottom of the prepared pan. Bake until the edges are golden, about 20 minutes. Let cool completely.
In a large bowl, whisk together the pudding mix, coconut milk, and whole milk to combine. Whisk for two minutes. Fold in half of the toasted coconut.
Spread the coconut pudding mixture over the cooled crust. Cover and refrigerate for at least 2-3 hours.
Spread the thawed whipped topping over the top of the filling. Before serving, top with the remaining toasted coconut.
Use the parchment paper to lift the bars out of the pan. Cut into slices and serve.
Notes
Store covered in the refrigerator for up to 3 days.For a thinner layer of whipped topping, just 1 (8-ounce) container instead of 2.For cleaner slices, place the bars into the freezer for about 20 minutes before removing from the pan and slicing.Learn how to toast coconut using 3 simple methods.