Description
A refreshing no-bake dessert that layers creamy coconut filling over a graham cracker crust, perfect for summer gatherings.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ 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 coconut milk and pudding mix together until smooth; let it thicken.
- Spread half the filling over the crust, sprinkle with coconut flakes, then repeat layers.
- Top with whipped topping, smooth it out, and refrigerate for at least 4 hours before serving.
Notes
Chill for longer than four hours if possible for the best flavor and texture. Consider adding a touch of almond extract or lime juice for variations.
