This Coconut Cream Dessert Is My Go-To No-Bake Treat
Growing up, summer meant family gatherings filled with laughter, sunshine, and, of course, my grandmother’s famous coconut cream dessert. This luscious, light treat was always the star of the show, and I can still hear the delighted gasps as she unveiled it from the fridge. Now, as an adult, I find myself recreating that same joy in my own kitchen, sharing this no-bake delight with friends and family. It’s not just a dessert; it’s a sweet reminder of love and togetherness.
What Makes It Special
This coconut cream dessert stands out for several reasons:
- No-Bake Convenience: Perfect for hot days when you want something sweet without heating up the kitchen.
- Light and Luscious: The creamy texture and tropical flavor make it feel indulgent yet refreshing.
- Customizable: You can easily tweak the recipe to suit your taste, whether you prefer more coconut or a hint of lime.
Gather Your Ingredients
Prep Time: 20 minutes | Chill Time: 4 hours | Servings: 8
- 1 can (13.5 oz) coconut milk
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 package (8 oz) cream cheese, softened
- 1 pre-made graham cracker crust
Step-by-Step Instructions
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In a large mixing bowl, beat the softened cream cheese until smooth.
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Add the coconut milk, heavy cream, powdered sugar, and vanilla extract. Mix until well combined and creamy.
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Fold in the shredded coconut gently, ensuring it’s evenly distributed throughout the mixture.
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Pour the mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
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Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
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Before serving, garnish with additional shredded coconut or whipped cream if desired.
My Pro Tips
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For an extra tropical twist, add a splash of pineapple juice to the filling.
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Try using a chocolate crust for a delightful contrast in flavors.
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Top with fresh fruit like mango or berries for a pop of color and freshness.
Perfect Pairings
- Fresh fruit salad
- Iced tea or lemonade
- Chocolate chip cookies for a sweet crunch
FAQs
Q: Can I make this dessert ahead of time?
A: Absolutely! This dessert is perfect for making a day in advance. Just keep it covered in the fridge until you’re ready to serve.
Q: Can I use light coconut milk?
A: Yes, you can use light coconut milk, but the dessert may be less creamy. For the best texture, I recommend sticking with full-fat coconut milk.
Why I Love This Recipe
This coconut cream dessert is more than just a recipe; it’s a piece of my heart. Each bite transports me back to those sunny afternoons spent with family, sharing stories and laughter. It’s a simple yet elegant treat that brings people together, and I hope it does the same for you.
Your Turn
I invite you to try this recipe and make it your own! Whether you stick to the classic version or add your unique twist, I’d love to hear how it turns out. Share your experiences and any variations you come up with. Happy cooking!
This Coconut Cream Dessert Is My Go-To No-Bake Treat—Luscious, Light, and Always a Crowd Favorite
Ingredients
- 8 oz cream cheese, softened
- 1 cup coconut milk
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 pre-made graham cracker crust
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the coconut milk, heavy cream, powdered sugar, and vanilla extract. Mix until well combined and creamy.
- Fold in the shredded coconut gently, ensuring it’s evenly distributed throughout the mixture.
- Pour the mixture into the pre-made graham cracker crust, smoothing the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or until set.
- Before serving, garnish with additional shredded coconut or whipped cream if desired.
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