- 1 cup graham cracker crumbs
- 1/2 cup unsweetened shredded coconut
- 1/2 cup butter, melted
- 1 1/2 cups heavy whipping cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup coconut cream
- 1/4 cup powdered sugar
- In a mixing bowl, combine graham cracker crumbs, shredded coconut, and melted butter until well combined.
- Press the mixture into the bottom of a 9x9 inch dish to form the crust.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold in sweetened condensed milk, vanilla extract, coconut cream, and powdered sugar until fully incorporated.
- Spread the creamy filling over the crust in the dish.
- Refrigerate for at least 4 hours before slicing and serving.
Notes
- For added texture, sprinkle extra shredded coconut on top before serving.
- Feel free to use store-bought whipped topping as a substitute for homemade whipped cream.
- Author: Souzan
- Prep Time: 20 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian