Ingredients
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk (full fat for creaminess)
- 1½ cups shredded sweetened coconut
- 1 teaspoon vanilla extract
- 1 package (8 oz) cream cheese, softened
- 1 tub (8 oz) whipped topping (like Cool Whip), thawed
- 1 prepared graham cracker crust (store-bought or homemade)
- Optional toppings: toasted coconut flakes, pineapple chunks, or crushed nuts
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the sweetened condensed milk and coconut milk. Mix well until fully combined and creamy.
- Stir in the shredded coconut and vanilla extract.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- Pour the mixture into the graham cracker crust and smooth the top with a spatula.
- Cover and refrigerate for at least 4 hours, or until fully set (overnight is best).
- Before serving, top with toasted coconut, pineapple chunks, or crushed nuts for extra tropical flair.
🍰 Serve chilled and enjoy your creamy coconut dream!
Let me know if you’d like a no-bake version, a vegan alternative, or ideas for customizing it further.