In a small bowl, whisk together cornstarch, flour, sugar, and eggs until smooth. In a saucepan over medium heat, combine canned coconut cream and 2% milk, stirring until hot but not boiling.

Gradually add the hot coconut mixture to the egg mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook for 5–7 minutes until thickened and bubbling.

Pour the thickened coconut filling into a bowl and cover it with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for about 30 minutes or until fully cooled and set.

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together unsalted butter and sugar until light and fluffy, about 2–3 minutes. Gradually blend in flour and a pinch of salt until the mixture resembles coarse crumbs.

Press the crumbly dough evenly into the bottom of a lined 8-inch square baking pan, forming a smooth layer. Bake for 10–11 minutes, or until the crust is pale and set.

Once the shortbread crust has cooled slightly, pour the chilled coconut cream filling over it and spread evenly. Whip coconut cream until soft peaks form and gently spread over the filling.

Refrigerate the assembled Coconut Cream Bars for at least 1 hour to allow them to fully set. Cut into squares or rectangles for serving.