Instructions:
1. Preheat the oven to 350°F (175°C).
2. Line an 8×8-inch or 9×9-inch baking pan with parchment paper.
3. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
4. Mix until the texture resembles wet sand.
5. Press the mixture firmly into the bottom of the pan to form an even crust.
6. Bake for 10 minutes, then set aside to cool.
7. In a medium saucepan, whisk together sweetened condensed milk, coconut milk, whole milk, cornstarch, sugar, and egg yolks over medium heat.
8. Cook while whisking constantly until the mixture thickens into a pudding-like consistency, about 6 to 8 minutes.
9. Remove from heat and stir in vanilla extract and shredded coconut.
10. Mix until smooth and well combined.
11. Pour the coconut cream over the cooled crust and smooth the top.
12. Chill the bars in the refrigerator for at least 4 hours, preferably overnight, until fully set.
13. Once chilled and firm, cut into squares.
14. Pipe or spoon a swirl of whipped cream on top of each square.
15. Sprinkle each whipped cream swirl with toasted shredded coconut and add pastel confetti sprinkles or mini candy dots for decoration.