Description
A refreshing no-bake dessert featuring layers of creamy coconut filling, graham cracker crust, and topped with whipped cream and toasted coconut.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup full-fat coconut milk
- 1 cup whipped topping
- 1 cup shredded coconut, divided
- 1 tsp vanilla extract
Instructions
- Mix graham cracker crumbs and melted butter until it resembles wet sand, then press into the bottom of a square baking dish to form the crust.
- In a separate bowl, beat together cream cheese and powdered sugar until smooth.
- Gradually mix in the coconut milk until creamy, then fold in half of the shredded coconut.
- Spread the creamy filling over the crust in the baking dish.
- Layer whipped topping evenly across the top.
- Sprinkle remaining shredded coconut on top, toasting some for added crunch if desired.
- Cover and chill in the fridge for at least 240 minutes or overnight for best flavor.
Notes
Chill time is crucial for the layers to set properly. Can be made gluten-free or dairy-free based on ingredient substitutions.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg