Coconut Cream Dessert

Coconut Cream Dessert 😍

Ingredients:

For the crust:

- 1 1/2 cups graham cracker crumbs

- 1/4 cup granulated sugar

- 1/2 cup unsalted butter, melted

For the filling:

- 2 (14-ounce) cans coconut milk, chilled

- 1/2 cup powdered sugar

- 1 teaspoon vanilla extract

- 1/4 teaspoon coconut extract (optional)

For the topping:

- 1 cup whipped cream

- 1/2 cup toasted coconut flakes

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9-inch pie dish.

2. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.

3. Press the mixture into the bottom and up the sides of the prepared pie dish to form the crust.

4. Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden brown. Remove from the oven and let cool completely.

5. While the crust is cooling, open the chilled cans of coconut milk and carefully scoop out the thick cream from the top into a mixing bowl, leaving the watery liquid behind. You should have about 2 cups of coconut cream.

6. Add the powdered sugar, vanilla extract, and coconut extract (if using) to the coconut cream, and beat with a hand mixer or stand mixer until smooth and creamy.

7. Spread the coconut cream filling evenly over the cooled crust.

8. Refrigerate the pie for at least 2 hours, or until set.

9. Before serving, spread the whipped cream over the chilled coconut cream filling and sprinkle with toasted coconut flakes.

10. Slice and serve the coconut cream dessert chilled, and enjoy!

Prep Time: 20 minutes | Baking Time: 10 minutes | Chilling Time: 2 hours | Total Time: 2 hours 30 minutes

Servings: 8 servings