Preheat oven to 350℉ and line a loaf pan with parchment paper.
In a bowl, mix together the cookie base ingredients until well combined. Press into the prepared pan and set aside.
In a medium saucepan over medium heat, add the coconut milk, sweetened condensed coconut milk, and vanilla. Stir and cook until mixture is melted together. Add the arrowroot flour in and continuously stir until you have a pudding-like consistency.
Fold in the toasted coconut flakes. Spread this creamy mixture over the cookie bars. Bake for about 10-12 minutes. Let cool in the fridge for about an hour. Top with optional coconut cream, slice, and enjoy!
