Line an 8"x8" pan with a piece of parchment paper.

Prepare the crust. Heat a pan over medium-high heat and add the coconut. Stir frequently until nicely toasted. Do not walk away from the pan as the coconut starts to burn very quickly! Pour the coconut into a small bowl and let cool for about 5 minutes. You can skip the toasting step but I think it adds so much flavor to the crust!

Place all the crust ingredients in a high-powered blender and process at low speed until the mixture starts to clump together. Don't process so long that it becomes pasty. When you pinch some of the mixture between your fingers, it should easily clump together. If it doesn't, add a tiny bit of water and process again until it does.

Press onto the bottom of the prepared pan. Make sure there aren't any holes and really press down to compact it.

Place the pan in the freezer while you prepare the filling. The fridge will also do if you don't have space in the freezer. It should be firm before putting the filling in.

Wipe out the blender jar using a paper towel and place all the filling ingredients in there. Blend for about 30-60 seconds at high speed until totally smooth.

Pour the filling over each crust.

Refrigerate for about 4 hours or until firm. If you're in a hurry, place the pan in the freezer.

Refrigerate bars in an airtight container for up to 3 days. If you freeze them for a while, they'll need about 70-80 minutes at room temperature to defrost or about 1 1/2 - 2 hours in the refrigerator. Once properly defrosted, they should be totally creamy.