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–+ servings

Creamy Baked Coconut Dessert

This creamy baked coconut dessert has a buttery graham cracker crust, a rich coconut cream cheese filling, and a fluffy whipped topping with toasted coconut. It’s easy to make ahead and perfect for sharing.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American, Brazilian
Servings 15

Ingredients
  

For The Crust:

  • 2 cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup salted butter melted

For The Coconut Filling:

  • 2 8-ounce packages cream cheese, softened to room temperature
  • 1 14-ounce can sweetened condensed milk
  • 1 13.5-ounce can full-fat coconut milk, well shaken
  • ½ cup granulated sugar
  • 3 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon coconut extract
  • ¼ teaspoon salt
  • 1½ cups sweetened shredded coconut
  • 2 tablespoons all-purpose flour

For The Topping:

  • 1½ cups whipped topping thawed
  • ½ cup sweetened shredded coconut toasted
  • 2 tablespoons powdered sugar optional
  • Fresh berries optional for serving

Instructions
 

  • Preheat the oven to 325°F. Spray a 9×13-inch baking dish with nonstick baking spray.
  • Add the graham cracker crumbs, granulated sugar, and melted butter to a medium bowl. Stir until the crumbs are evenly coated.
  • Press the crumb mixture firmly into the bottom of the prepared baking dish.
  • Bake the crust for 8 minutes. Remove from the oven and set aside.
  • Add the softened cream cheese to a large mixing bowl. Beat on medium speed until smooth and fluffy.
  • Add the sweetened condensed milk and granulated sugar. Beat until smooth, scraping down the sides of the bowl as needed.
  • Add the coconut milk, eggs, vanilla extract, coconut extract, salt, and flour. Mix on low speed until combined.
  • Fold in the shredded coconut.
  • Pour the filling over the warm crust and spread it into an even layer.
  • Bake for 38 to 45 minutes, or until the edges are set and the center has a slight jiggle.
  • Cool at room temperature for 1 hour.
  • Cover and refrigerate for at least 4 hours, or overnight.
  • Toast the coconut in a dry skillet over medium-low heat for 3 to 5 minutes, stirring often, until golden brown.
  • Spread whipped topping over the chilled dessert and sprinkle with toasted coconut.
  • Slice into squares and serve chilled.

Notes

  • Use full-fat canned coconut milk for the richest flavor and creamiest filling.
  • Do not overbake. The center should still jiggle slightly when the dessert comes out of the oven.
  • For clean slices, chill overnight and wipe the knife between cuts.
  • Add the whipped topping and toasted coconut shortly before serving for the freshest look.