Description
A creamy and delightful no-bake dessert featuring layers of rich coconut flavor and a crunchy crust.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 can (13.5 oz) full-fat coconut milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup sweetened shredded coconut
- 2 cups whipped topping
Instructions
- Mix graham cracker crumbs with melted butter and press into a greased 9×13-inch dish.
- Whisk together the coconut milk and pudding mix until smooth; let it thicken.
- Spread half of the coconut filling over the crust, sprinkle with shredded coconut, and repeat the layers.
- Top with whipped topping, smooth it out, and refrigerate for at least 4 hours before serving.
Notes
For a bolder coconut flavor, add more shredded coconut between layers. Experiment with variations by using crushed cookies or fresh fruit toppings.