After the bars have cooled about 30 minutes, lift the bars out of the pan
by the parchment paper flaps and flip over onto another piece of parchment so the bottom is now the top.
Pull out
by the parchment paper, or carefully loosen bread with a butter knife before rolling the pan over to release the loaf.
You can start layering the mille - feuille immediately or store the coconut sheets in the refrigerator, separated
by parchment paper.
I keep these stored in the fridge, separated
by parchment paper to keep them from sticking.