No-Bake Coconut Cream Dream Dessert
A creamy, luscious treat combining a buttery coconut-graham cracker crust with layers of coconut cream and velvety whipped filling. No baking required!
Ingredients
- 1½ cups graham cracker crumbs
- ½ cup unsweetened shredded coconut
- ½ cup melted unsalted butter
- 1 can (14 oz) sweetened condensed milk
- 1½ cups heavy whipping cream
- 1 tablespoon vanilla extract
- 1 cup coconut cream Chill overnight before using for best texture.
- ¼ cup toasted coconut flakes Toast lightly for a nuttier flavor.
Instructions
- In a large bowl, combine graham cracker crumbs, shredded coconut, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch pie dish, creating an even crust. Refrigerate while preparing the filling.
- In a separate bowl, whisk together the sweetened condensed milk, heavy whipping cream, and vanilla extract until thick and creamy.
- Remove the chilled crust from the refrigerator and spread coconut cream evenly over the top.
- Pour the whipped filling over the coconut layer, smoothing the top with a spatula.
- Cover and refrigerate for at least 4 hours (preferably overnight) until firm.
- Before serving, sprinkle toasted coconut flakes generously over the top. Add extra whipped cream if desired.
Notes
For a lighter version, use light coconut milk, reduced-fat sweetened condensed milk, or almond flour crust. Gluten-free and vegan variations work well with simple swaps. Store in the refrigerator for up to 3 days or freeze for up to 1 month.