Description
Buttery, flaky crust topped with a creamy cream cheese layer, rich coconut cream pudding, and toasted coconut. Perfect make-ahead dessert!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup powdered sugar
- ¼ teaspoon salt
- 3–5 tablespoons ice water
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed (like Cool Whip)
- 1 (5.4 ounce) can coconut cream, refrigerated overnight
- 1 (3.4 ounce) package instant coconut cream pudding mix
- 1 cup milk (whole or 2%)
- 1 ½ cups sweetened shredded coconut, toasted
- Optional: White chocolate shavings or toasted macadamia nuts for garnish
Instructions
- In a large bowl, whisk together the flour, powdered sugar, and salt.
- Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together.
- Gently form the dough into a disc. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9×13 inch baking dish.
- Carefully transfer the rolled-out dough to the baking dish. Press the dough evenly into the bottom and up the sides of the dish. Use a fork to prick the bottom of the crust several times.
- Bake for 20-25 minutes, or until the crust is lightly golden brown.
- Remove the crust from the oven and let it cool completely before adding the fillings.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, beating until well combined. Then, stir in the vanilla extract.
- Gently fold in the thawed whipped topping until just combined.
- Spread the cream cheese mixture evenly over the cooled crust.
- Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes to allow the cream cheese layer to set slightly.
- Carefully scoop out the thick coconut cream from the top of the refrigerated can of coconut cream, leaving the watery liquid behind.
- In a separate bowl, whisk together the instant coconut cream pudding mix and milk until smooth.
- Whisk the coconut cream into the pudding mixture until well combined.
- Spread the coconut cream mixture evenly over the chilled cream cheese layer.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the coconut cream layer to set completely.
- Preheat your oven to 325°F (160°C). Spread the shredded coconut in a single layer on a baking sheet. Bake for 5-7 minutes, or until lightly golden brown, stirring occasionally to prevent burning.
- Remove the toasted coconut from the oven or skillet and let it cool completely.
- Sprinkle the cooled toasted coconut evenly over the coconut cream layer.
- If desired, garnish with white chocolate shavings or toasted macadamia nuts.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
- Cut into squares and serve chilled. Enjoy!
Notes
- For the flakiest crust, ensure the butter is very cold and avoid overmixing the dough.
- Refrigerating the coconut cream overnight is essential for separating the thick cream from the liquid.
- Watch the coconut carefully while toasting, as it can burn quickly.
- For best results, chill the dessert overnight to allow the flavors to meld together.
- Prep Time: 45 minutes
- Cook Time: 25 minutes