Coconut Cream Layered Dessert
A luscious layered dessert filled with rich coconut flavors that transport you to a tropical paradise.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Sweet and slightly crunchy
- 0.5 cups unsalted butter, melted Golden, rich binding agent
Cream Cheese Layer
- 8 oz softened cream cheese Creates a creamy base
- 1 cup powdered sugar Adds sweetness
- 1 cup heavy whipping cream Promises a dreamy texture
- 1 cup toasted shredded coconut Reserve some for garnish
Pudding Layer
- 1 package (3.4 oz) instant vanilla pudding mix For a luscious layer
- 1 cup coconut milk Rich and fragrant
- 2 cups milk Rounds out the texture
- 1 tsp vanilla extract Adds depth to the flavor
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter, then press this mixture into the bottom of a 9x13-inch baking dish.
- Bake for 8-10 minutes or until lightly golden, then set aside to cool.
- In a large bowl, beat together the softened cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold it into the cream cheese mixture along with the toasted coconut.
Assembly
- Spread the cream cheese mixture evenly over the cooled crust.
- In another bowl, whisk together the instant vanilla pudding mix, coconut milk, and milk until thickened.
- Pour the pudding mix over the cream cheese layer and spread evenly.
- Top with the remaining whipped cream and sprinkle with additional toasted coconut.
- Cover and refrigerate for at least 4 hours or overnight.
Notes
For best results, chill the dessert overnight. This allows the flavors to meld beautifully. To make a healthier version, consider using low-fat cream cheese or natural sweeteners.