Ingredients
- 1 1/2 cups graham cracker crumbs (or crushed digestive biscuits)
- 6 tbsp unsalted butter, melted
- 1/4 cup sweetened shredded coconut (for crust)
- 1 cup full-fat coconut milk
- 1/2 cup sweetened condensed milk
- 4 oz cream cheese, softened (optional)
- 1 1/2 cups whipped cream or Cool Whip
- 1/2 cup sweetened shredded coconut (for filling)
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
- 1/2 cup toasted coconut flakes (for topping)
Instructions
- Mix graham cracker crumbs with melted butter and 1/4 cup shredded coconut. Press into the bottom and sides of a 9-inch pie dish. Chill while preparing the filling.
- In a bowl, whisk together coconut milk, sweetened condensed milk, vanilla extract, coconut extract (if using), and softened cream cheese until smooth.
- Fold in whipped cream and 1/2 cup shredded coconut until the mixture is fluffy and well combined.
- Pour the filling into the chilled crust. Smooth the top with a spatula, cover, and chill for at least 4 hours or overnight until set.
- Before serving, garnish with toasted coconut flakes and extra whipped cream if desired.
Notes
- Use a nut-based crust for a gluten-free or more textured variation.
- Add lime zest or diced tropical fruits like pineapple or mango to the filling for a fruity twist.
- Add a layer of melted chocolate or cocoa to the crust for a chocolate-coconut version.
- Substitute part of the coconut milk with Greek yogurt or mascarpone for a lighter feel.
- For a dairy-free version, use coconut cream and non-dairy cream cheese and whipped topping.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 20g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
