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INGREDIENTS:
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– 8 oz cream cheese, softened
– 1 cup powdered sugar
– 1 tub whipped topping (about 8 oz), divided
– 1 cup coconut milk (or coconut cream for richer flavor)
– 1 cup sweetened shredded coconut, divided (reserve 2 tbsp for topping)
– 1 tsp vanilla extract
– Optional: toasted shredded coconut for garnish
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DIRECTIONS —
DIRECTIONS —1. Make the crust: stir graham cracker crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of an 8×8 or 9×9 baking dish to form an even crust. Chill in the refrigerator while you make the fillings (about 20–30 minutes).
2. Prepare the cream cheese layer: beat the softened cream cheese with the powdered sugar and vanilla until smooth and lump-free. Fold in half of the whipped topping (about 4 oz) and ½ cup shredded coconut until well combined. Spread this mixture evenly over the chilled crust.
3. Make the coconut cream layer: in a bowl, gently fold the remaining whipped topping with the coconut milk until light and creamy. Taste and add a little powdered sugar if you prefer it sweeter. Fold in the remaining ½ cup shredded coconut.
4. Layer and finish: spread the coconut cream layer over the cream cheese layer. Smooth the top with a spatula. Dollop or pipe a few spoonfuls of any leftover whipped topping on the surface, then sprinkle reserved shredded coconut and/or toasted coconut evenly over the top.
5. Chill: refrigerate for at least 1½–2 hours to set (overnight is best for clean slices). If you need it sooner, 30–60 minutes will still be delicious but a bit softer.
6. Serve: slice into squares and serve chilled. Store covered in the refrigerator up to 3 days.
Prep Time | Cooking Time | Total Time: 20 min | 0 min | 2 hrs 20 min
Kcal | Servings: 380 kcal | 8
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