Description
Luscious layers of coconut cream lush invite tropical paradise onto your dessert plate. Silky smooth textures and creamy coconut flavors blend perfectly, promising a delightful escape you’ll savor with each refreshing bite.
Ingredients
Scale
Main Ingredients:
- 2 cans (14 ounces/400 grams each) coconut cream
- 3 egg yolks
- 3 whole eggs
- 1 cup (200 grams) granulated sugar
Thickening Ingredients:
- 4 tablespoons cornstarch
- 1/4 cup (60 milliliters) water
Flavoring and Garnish:
- 12 tablespoons toasted coconut extract
- 1 cup (80 grams) sweetened coconut flakes
Instructions
- Craft a flavorful graham cracker foundation by combining crumbs with melted butter, pressing the mixture firmly into a 9×13-inch baking dish to create a compact, even base.
- Whip cream cheese until silky, blending in powdered sugar and toasted coconut extract to develop a luxurious, smooth cheesecake layer that will rest atop the crust.
- Prepare the coconut cream filling by whisking egg yolks, whole eggs, and sugar into a harmonious mixture that will serve as the dessert’s rich center.
- Gently warm coconut cream in a pot, carefully incorporating the egg mixture while stirring continuously to prevent any unwelcome curdling.
- Dissolve cornstarch in water and introduce it to the warming coconut cream, stirring diligently for 8-10 minutes until the mixture transforms into a thick, velvety consistency.
- Remove the coconut cream from heat, fold in coconut flakes, and allow the mixture to cool completely in an airtight container.
- Once cooled, spread the coconut cream filling evenly over the cream cheese layer, creating a luscious intermediate stratum.
- Crown the dessert with a generous layer of whipped topping, sprinkling toasted coconut flakes across the surface for a delightful textural contrast.
- Refrigerate the assembled dessert for a minimum of 4 hours, allowing the layers to set and flavors to meld, before slicing and serving this decadent treat.
Notes
- Ensure eggs are at room temperature to prevent curdling when mixing with warm coconut cream.
- Use a low, steady heat when combining eggs and coconut cream to create a smooth, silky filling without scrambling.
- Dissolve cornstarch completely in water before adding to prevent lumpy texture in the coconut cream layer.
- For a gluten-free version, swap graham cracker crumbs with almond flour or gluten-free cookie crumbs.
- Toast coconut flakes in a dry skillet for enhanced nutty flavor and extra crunch before adding to the recipe.
- Chill the dish thoroughly to allow layers to set and flavors to meld together perfectly.
- Use full-fat cream cheese and coconut cream for a richer, more decadent dessert experience.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 307
- Sugar: 23 g
- Sodium: 30 mg
- Fat: 22 g
- Saturated Fat: 19 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 137 mg