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No-Bake Coconut Delight

No-Bake Coconut Delight

This No-Bake Coconut Delight combines a buttery graham cracker crust, silky cream cheese-coconut filling, and fluffy whipped cream topping. Cool, creamy, and brimming with tropical flavor, it’s the ultimate fuss-free dessert for any occasion.
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Prep Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Servings: 14
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 12 whole graham cracker sheets about 6 1/2 ounces or 1 1/2 cups crumbs
  • 8 Tbsp 1 stick unsalted butter, melted
  • 1 Tbsp granulated sugar
  • 1/4 tsp kosher salt
For the Coconut Filling:
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 Tbsp coconut extract
  • 3 cups cold heavy cream divided
  • 1 3.4 oz box instant vanilla pudding mix
  • 1/4 tsp kosher salt
  • 1/2 cup unsweetened shredded coconut divided

Method
 

  1. Prepare the Crust:
  2. Crush graham crackers into fine crumbs using a food processor or by hand with a rolling pin. Mix crumbs with melted butter, sugar, and salt until combined and moistened. Press mixture firmly into the bottom of a 9x13-inch dish. Chill while preparing the filling.
  3. Make the Cream Cheese Base:
  4. Beat cream cheese, powdered sugar, and coconut extract together until smooth and creamy. Scrape down the sides of the bowl for a silky consistency.
  5. Mix the Pudding Layer:
  6. In a separate bowl, whisk together pudding mix with 1 cup cold heavy cream. Whisk vigorously for 2 minutes until thickened, then let sit for 5 minutes to set.
  7. Whip the Cream:
  8. Using a clean bowl, whip the remaining 2 cups of heavy cream until soft peaks form. This will create that cloud-like topping later.
  9. Assemble the Layers:
  10. Fold half the whipped cream into the cream cheese mixture gently until fully incorporated.
  11. Spread this creamy mixture evenly over the chilled crust.
  12. Next, spoon the prepared pudding on top, smoothing with a spatula for an even layer.
  13. Finish by spreading the remaining whipped cream across the top.
  14. Add the Coconut Topping:
  15. Sprinkle shredded coconut evenly over the top layer. For extra flavor, toast half of it beforehand.
  16. Chill and Serve:
  17. Refrigerate for at least 2 hours before serving, or overnight for best texture. Slice into squares and serve cold.

Notes

  • For a firmer crust, refrigerate it for 30 minutes before adding the filling.
  • Want extra coconut flavor? Replace 1/4 of the cream with coconut milk.
  • This dessert can easily be doubled for larger gatherings.