Blend the vanilla wafers into a sandy consistency using a blender or food processor. prep

Mix in the melted butter and salt until the cookie crumbs are fully saturated and deepened in color. mix

Press the cookie crust evenly into an 11x7-inch baking dish and freeze for 15 minutes. prep

Toast the unsweetened coconut flakes in a large saucepan over medium heat until golden brown, stirring occasionally to prevent burning. prep

In a heavy-bottomed saucepan, combine 1 cup of toasted coconut, sweetened condensed milk, evaporated milk, coconut milk, salt, brown sugar, granulated sugar, and flour. Stir until thickened, about 5 minutes. mix

Take the milk mixture off the heat and let it steep for 20 minutes. Strain the coconut flakes out using a fine-mesh sieve and discard. prep

In a small bowl, create a slurry by mixing water and egg yolks, then stir in the cornstarch. Add the slurry to the milk mixture in the pan. prep

Cook over medium heat, stirring constantly until the custard bubbles in spurts. bake

Remove the pan from the heat and add butter and vanilla extract. Stir until the butter dissolves. mix

Strain the custard mixture through a fine-mesh sieve into the chilled crust. assemble

Top the bars with whipped cream and sprinkle the remaining toasted coconut flakes over the whipped cream. finish