This coconut dessert is a celebration of tropical flavors and creamy textures. Built on a buttery graham cracker crust, it features a silky coconut filling made with sweetened condensed milk, shredded coconut, and coconut cream. Topped with fluffy whipped cream and toasted coconut flakes, it’s a no-bake delight that’s both elegant and easy. Whether you’re hosting a summer party or simply craving a cool, creamy bite, this dessert delivers sunshine in every slice.
Ingredients:
For the Base:
- 1 cup graham cracker crumbs
- ¼ cup unsalted butter, melted
- 2 tbsp granulated sugar
For the Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup coconut cream (or heavy cream for extra richness)
- 1 tsp vanilla extract
For the Topping:
- 1 cup whipped cream (store-bought or homemade)
- ¼ cup toasted coconut flakes
Optional Garnishes:
- Fresh mint leaves
- White chocolate shavings
- Crushed almonds
Instructions:
- Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch round or square baking dish. Chill in the refrigerator for 15 minutes to set. - Make the Coconut Filling:
In a separate bowl, stir together the sweetened condensed milk, shredded coconut, coconut cream, and vanilla extract. Mix until smooth and well combined. The mixture should be thick and creamy with visible coconut shreds. - Assemble the Dessert:
Pour the coconut filling over the chilled crust. Use a spatula to spread it evenly. Cover and refrigerate for at least 2 hours, or until the filling is firm and set. - Toast the Coconut Flakes:
While the dessert chills, toast the coconut flakes. Spread them on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden and fragrant. Let cool. - Add the Topping:
Once the filling is set, spread whipped cream evenly over the top. Sprinkle with toasted coconut flakes for a beautiful finish. Add optional garnishes like mint leaves, white chocolate curls, or crushed almonds for extra flair. - Serve and Enjoy:
Slice into squares or wedges and serve chilled. This dessert pairs beautifully with tropical fruit or a cup of iced coffee.
Tips & Variations:
- Crust Swap: Use crushed digestive biscuits, shortbread cookies, or chocolate wafers for a twist.
- Layer It Up: Add a thin layer of melted chocolate or caramel between the crust and filling for extra indulgence.
- Go Fresh: Use freshly grated coconut for a more intense tropical flavor.
- Make It Vegan: Substitute coconut condensed milk and coconut whipped topping for a dairy-free version.
- Add Fruit: Top with sliced mango, pineapple, or kiwi for a fruity finish.
This dessert is like a tropical vacation in dessert form—cool, creamy, and coconutty in all the right ways. If you’re in the mood for a layered parfait version or want to turn this into a frozen treat, I’ve got ideas ready to go! 🌴🥥✨
Inspired by Clorei Tasty Recipes and Continental Food Recipes. Let me know if you’d like a chocolate-coconut fusion next!