• Preheat oven to 325℉

for the Crust

• combine 2 cups graham wafer crumbs, and 3 Tbsp granulated sugar in a bowl.
• add 1 stick unsalted butter, melted and stir until it resembles wet sand then put in the baking dish that has been sprayed with non stick spray and press down into an even layer.
• Bake at 325℉ for about 10-15 minutes or just golden brown
• Let cool.

For the Filling

• In a medium bowl whisk to combine, 1 can sweetened condensed milk, ½ cup passion fruit juice, ½ tsp vanilla extract and ⅕ tsp kosher salt
• Add 14 ounces unsweetened flaked coconut, (set aside 2 Tbsp to toast for the topping), stir to combine
• Transfer the coconut mixture to the cooled crust and spread evenly
• Bake in 325℉ oven until golden brown around the edges, 25-30 minutes
• Remove and let cool for one hour at room temperature then cool a further 3 to 4 hours in the refrigerator until completely cooled before cutting into squares
• Make the whipped topping and toasted coconut

For the Topping

• In a bowl combine ½ cup heavy whipping cream and 1 Tbsp confectioners sugar whip with a hand mixer on med-hi until stiff peaks form. Then transfer to a pastry bag with a star tip (optional)
• In a pan on the stovetop, add the 2T reserved coconut and toast until just browned.
• To serve, place squares on a serving platter, pipe (or dollop) whipping cream on top and sprinkle with a tiny bit of the toasted coconut. Enjoy