Coconut Cream Lush Dessert (Print Version)
Layers of coconut, cream, and graham crumble offer a velvety, sweet finish perfect for sharing.
# Ingredients:
→ Base Layer
01 -
180 grams graham cracker crumbs
02 -
115 grams unsalted butter, melted
→ Cream Cheese Layer
03 -
225 grams cream cheese, softened
04 -
120 grams powdered sugar
05 -
115 grams whipped topping, thawed (divided use)
→ Coconut Layer
06 -
400 milliliters coconut cream
07 -
80 grams shredded sweetened coconut
08 -
5 milliliters vanilla extract
→ Final Layer
09 -
240 milliliters heavy whipping cream
10 -
25 grams granulated sugar
11 -
115 grams whipped topping, thawed
# Instructions:
01 -
Preheat oven to 175°C. In a mixing bowl, combine graham cracker crumbs with melted unsalted butter and mix thoroughly. Firmly press mixture into the base of a 23x23 cm baking dish to form an even crust. Bake for 10 minutes, then set aside to cool completely.
02 -
In a large bowl, beat softened cream cheese with powdered sugar until the mixture becomes smooth. Gently fold in half the whipped topping until fully incorporated. Evenly spread this mixture over the cooled crust.
03 -
In a separate bowl, stir together coconut cream, shredded coconut, and vanilla extract until evenly mixed. Spread this coconut mixture over the cream cheese layer.
04 -
In a clean bowl, whip heavy cream and granulated sugar until stiff peaks form. Gently fold in the remaining whipped topping until homogeneous. Spread this final layer over the coconut layer.
05 -
Cover the dish tightly with plastic wrap. Refrigerate for a minimum of 4 hours, or overnight, to allow the layers to set and integrate.
06 -
Before serving, optionally garnish with extra shredded coconut. Portion and serve chilled.
# Notes:
01 -
For a tropical variation, add crushed pineapple to the coconut layer or substitute the graham cracker crust with a chocolate cookie base for a distinctive flavor.