1. Start by making the crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated.
2. Press the mixture firmly into the bottom of an 8×8-inch pan. I like to use the back of a spoon to ensure it’s even and compact.
3. In a saucepan, combine the sweetened condensed milk and coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens, about 5-7 minutes.
4. Remove from heat and stir in the vanilla extract and half of the toasted coconut.
5. Pour the coconut mixture over the crust and spread evenly. Refrigerate for at least 2 hours until set.
6. For the topping, whip the heavy cream with powdered sugar until soft peaks form. Spread over the chilled coconut layer.
7. Sprinkle the remaining toasted coconut on top. Chill for another hour before slicing into bars.

A little patience goes a long way here; ensure the bars are well-chilled before serving to get those clean, sharp edges that are oh-so-satisfying.