Coconut Cream Layered Dessert
A delightful layered dessert with creamy coconut layers, a crunchy graham cracker crust, and fluffy whipped cream that brings a tropical escape to your table.
Ingredients
For the crust
- 1 cup crushed graham crackers For a crunchy base.
- 1/2 cup unsweetened shredded coconut Plus extra for garnish.
- 1/2 cup sugar
- 1/2 cup butter, melted Acts as a binding agent.
For the coconut cream filling
- 2 cups heavy whipping cream Whipped until stiff peaks form.
- 1 cup sweetened condensed milk
- 1 cup coconut milk For a rich coconut flavor.
- 1 teaspoon vanilla extract
Instructions
Prepare the Crust
- In a medium bowl, combine the crushed graham crackers, shredded coconut, sugar, and melted butter. Press the mixture into the bottom of a 9x9-inch baking dish to form a solid crust.
Mix the Coconut Cream
- In a large mixing bowl, whip together the heavy cream until stiff peaks form.
- In another bowl, mix the sweetened condensed milk, coconut milk, and vanilla extract until well combined.
Layer it Up
- Gently fold the whipped cream into the coconut milk mixture until fully incorporated, creating a luscious coconut cream filling.
- Spread half of this silky cream over the crust in the dish.
Repeat the Layers
- Add another layer of the crust and follow it up with the remaining half of the coconut cream filling. Smooth the top and cover with plastic wrap.
Chill
- Refrigerate for at least 4 hours, or overnight if possible, to allow the layers to set perfectly.
Garnish and Serve
- Before serving, sprinkle over some extra shredded coconut for that beautiful finishing touch. Slice, serve, and enjoy the tropical flavors!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Can be frozen for longer storage.