Coconut Cream Layered Dessert
A multi-layered masterpiece of creamy filling, crispy crust, and tropical flavors, perfect for any occasion.
Ingredients
Crust
- 1.5 cups graham cracker crumbs Provides a tender, buttery crunch.
- 0.5 cups unsalted butter, melted Rich foundation for the crust.
Cream Cheese Mixture
- 8 oz cream cheese, softened Lends a velvety texture.
- 1 cup powdered sugar Adds sweetness.
- 1 cup heavy whipping cream Adds light and fluffy dimension.
- 1 cup shredded coconut, toasted For added crunch and garnish.
Pudding Layer
- 3.4 oz instant vanilla pudding mix Adds luscious thickness.
- 1 cup coconut milk Creamy base flavor.
- 2 cups milk Regular milk for consistency.
- 1 tsp vanilla extract For aromatic finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Combine graham cracker crumbs with melted butter in a medium bowl until it resembles wet sand.
- Pour the mixture into a 9x13-inch baking dish and press firmly to create a solid crust.
- Bake the crust for 8-10 minutes until light golden, then let it cool completely.
Cream Cheese Mixture
- In a large mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Stir in the toasted coconut.
Layering
- Spread the cream cheese mixture evenly over the cooled crust.
- In another bowl, whisk together instant vanilla pudding mix, coconut milk, and regular milk until thickened.
- Pour the pudding layer over the cream cheese layer and smooth it out.
- Top with remaining whipped cream and sprinkle reserved toasted coconut over the top.
Chilling
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Serving
- Cut into squares and serve, garnished with extra toasted coconut and whipped cream if desired.
Notes
Ensure cream cheese is at room temperature for smooth blending. Use room temperature crust before adding the cream cheese layer.