This delightful dish is perfect for those hot days when you want something sweet but don’t want to turn on the oven. The creamy filling, paired with the light and refreshing flavors of coconut, makes it an ideal treat for gatherings, parties, or simply enjoying at home.
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsweetened shredded coconut
½ cup unsalted butter, melted
2 tablespoons sugar
1 can (13.5 oz) coconut milk
1 can (14 oz) sweetened condensed milk
1 cup heavy whipping cream
1 teaspoon vanilla extract
½ cup toasted shredded coconut (for garnish)
Instructions
In a medium bowl, mix together the graham cracker crumbs, shredded coconut, melted butter, and sugar until well combined.
Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Place the crust in the refrigerator for 15-20 minutes to set.
In a large mixing bowl, combine coconut milk, sweetened condensed milk, and vanilla extract. Whisk until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the coconut milk mixture.
Pour the filling into the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or until set.
Once set, sprinkle the top with toasted shredded coconut and serve chilled.
