No bake coconut cream cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 20 oz filling
Ingredients
  • ½ cup graham crumbs
  • 1 tbsp. butter, melted
  • 1 box (4 serving size) Instant vanilla pudding
  • ½ cup cream of coconut
  • ½ cup milk
  • 1 block cream cheese, softened
  • ¼ cup sweetened flaked coconut
  • additional coconut, toasted to garnish
Instructions
  1. Preheat the oven to 350 degrees. Toast the coconut on a baking sheet for 4 minutes. Watch closely at the end - it will turn on you and burn in seconds!
  2. Combine the graham crumbs and melted butter in a bowl and stir until it looks sandy. Spoon the mixture evenly into glasses or small bowls.
  3. Meanwhile combine the pudding mix, cream of coconut and milk. Stir and place in the fridge.
  4. Beat the cream cheese until light and fluffy. Add the pudding mixture until well combined then fold in the flaked coconut.
  5. Spoon or pipe the filling evenly between the serving containers.
  6. Store in the fridge. The filling will set up nicely once chilled for a few hours.
Recipe by Friday is Cake Night at https://www.fridaycakenight.com/2015/07/no-bake-coconut-cream-cheesecake/