Coconut Delight
If you’re a coconut fan, you’re going to go crazy over this Coconut Delight dessert! It's easy to make with less than 10 ingredients and is partially no-bake thanks to the fridge.
Servings: 8 servings
Calories: 398kcal
Ingredients
- 4 tablespoons salted butter melted
- 1 ½ cups crushed pecan sandies cookies
- 8 ounce package cream cheese softened
- ½ cup + 2 tbsp powdered sugar divided
- 1 teaspoon pure vanilla extract divided
- 8 ounces heavy whipping cream
- 3.4 ounce box instant coconut cream pudding
- 1 ½ cups milk
- ½ cup toasted coconut
Instructions
- Preheat the oven to 350°F.
- Lightly spray the bottom only of a 2-quart baking, 8”x8” or 9"x9" pan with cooking spray. In a small bowl, mix together crushed cookies and melted butter. Press in an even layer in the bottom of the pan. Bake for 10-14 minutes or until lightly browned. Remove from the oven and cool.
- In a large bowl, with an electric mixer whip heavy whipping cream, 2 tablespoons of the powdered sugar, and ½ teaspoon of the vanilla extract on high speed until stiff peaks form. Set aside.
- In another medium bowl, blend the cream cheese, remaining powdered sugar and remaining vanilla extract until smooth. Once combined well, add half of the whipped cream to the cream cheese mixture. Mix on low speed until blended. Spread evenly onto the cooled crust.
- In the same medium bowl, whip together the instant coconut pudding mix and milk until thickened but still pourable. Spread the pudding layer evenly over the cream cheese layer.
- Dollop the remaining whipped topping on top of the coconut cream layer and spread evenly.
- Sprinkle with toasted coconut.
- Cover with plastic wrap and chill at least 4 hours before cutting.
Video
Notes
Tips:
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- You can DOUBLE this recipe and make it in a 13"x9" pan or baking dish!
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- Even Layers: For easier and even spreading, add small dollops of each layer before spreading with an offset spatula.
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- Pudding Substitute: For that no bake coconut cheesecake type of pie, it's essential the pudding is rich in coconut. If it's not available in your are, you can substitute instant coconut pudding mix with instant vanilla pudding mix and add in 1 ½ teaspoons coconut extract and ¼ cup unsweetened coconut flakes.
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- How to Toast Coconut: Toast the coconut by spreading it on a baking sheet and baking at 325°F for 8 to 10 minutes, stirring every three to four minutes, until it's golden. Alternatively, you can toast coconut in the microwave. Spread in an even layer in a microwave safe dish. Heat in 20 seconds intervals, stirring well between each interval. It should toast within 1-2 minutes. Watch carefully as coconut can burn quickly.
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- Milk Options: You can use coconut milk, evaporated milk, 2% milk, or whole milk.
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- Lighter Options: Light cream cheese works in this dessert as well. The texture will be slightly softer. You can also use sugar-free instant coconut pudding mix.
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- Cream Cheese Blending: Ensure you use room temperature cream cheese for easier blending.
Nutrition
Calories: 398kcal | Carbohydrates: 32g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 445mg | Potassium: 217mg | Fiber: 0.5g | Sugar: 18g | Vitamin A: 1067IU | Vitamin C: 0.2mg | Calcium: 125mg | Iron: 1mg
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