Ingredients
1 pre-made 9-inch graham cracker crust
8 oz cream cheese, softened
1 cup powdered sugar
1 cup canned full-fat coconut milk
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
2 cups heavy whipping cream, whipped to stiff peaks
1.5 cups shredded sweetened coconut (divided)
Instructions
Step 1: In a dry skillet over medium heat, toast 1 cup of the shredded coconut, stirring constantly until golden brown. Remove from heat and let cool completely.
Step 2: In a large mixing bowl, beat the softened cream cheese and powdered sugar until light and fluffy.
Step 3: Slowly beat in the coconut milk, vanilla extract, and coconut extract until well combined and smooth.
Step 4: Gently fold in the whipped heavy cream and 1/2 cup of the untoasted shredded coconut until no streaks remain.
Step 5: Pour the filling into the prepared graham cracker crust and smooth the top with a spatula.
Step 6: Sprinkle the toasted coconut evenly over the top of the pie.
Step 7: Refrigerate for at least 6 hours or overnight before slicing and serving.
Notes
Ensure the cream cheese is fully at room temperature to avoid lumps. For best results, chill the pie overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 385 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg