Variations
You can substitute full-fat coconut milk and whole milk in this coconut cream lush dessert. They both work well.
You can replace the Cool Whip with homemade whipped cream. Using an electric mixer beat 3 cups of heavy cream and 3/4 cup of powdered sugar until it forms stiff peaks. Use half of this in the cheesecake layer and the remaining half for the topping.
Replace the graham cracker crumbs with Golden Oreo cookies or vanilla wafers.
Ingredients
Graham Cracker Crust
1 1/2 cups Graham cracker crumbs
about 12-14 graham cracker sheets
2 tbsp Granulated sugar
1/2 cup Unsalted butter
melted
Coconut Cheesecake Layer
16 oz Cream cheese
softened (2-8 ounce blocks)
1 cup Powdered sugar
1 tsp Coconut extract
8 oz Cool Whip
thawed
Coconut Pudding Layer
2 3.4oz Instant coconut cream pudding mix
or a 6.8 oz box
3 cups Half-and-half
or whole milk
Whipped Topping
8 oz Cool Whip
1 cup Sweetened shredded coconut
toasted.
Instructions
Spray a 9×13 baking pan with non-stick spray.
Preheat oven to 350ºF. Spread the shredded coconut out in a single layer on a baking sheet. Toast for 8-10 minutes until golden brown stirring halfway through. WATCH CLOSELY!
1 cup Sweetened shredded coconut
Crust
In a medium-size bowl combine the graham crackers, granulated sugar, and melted butter. Press the crumb mixture firmly and evenly into the prepared pan. Freeze while you prepare the next layer.
1 1/2 cups Graham cracker crumbs,2 tbsp Granulated sugar,1/2 cup Unsalted butter
Coconut Cheesecake Layer
In a large bowl beat the cream cheese, powdered sugar, and coconut extract until smooth and combined. Fold in the whipped cream topping until thoroughly combined. Spread the coconut cheesecake over the graham cracker crust, taking it to the edges. Freeze while you prepare the next layer.
16 oz Cream cheese,1 cup Powdered sugar,1 tsp Coconut extract,8 oz Cool Whip
Coconut Pudding Layer
In another large bowl whisk the coconut pudding mixes with the half-and-half for 2 minutes or until the pudding starts to thicken. Spread the coconut pudding over the top of the cheesecake layer, all the way to the edges.
2 3.4oz Instant coconut cream pudding mix,3 cups Half-and-half.
Topping
Spread the remaining container of Cool Whip over the top, garnish with the toasted coconut, cover, and refrigerate for at least 6 hours up to overnight before serving.
8 oz Cool Whip.
Notes
You can replace the Cool Whip with homemade whipped cream. Using an electric mixer beat 3 cups of heavy cream and 3/4 cup of powdered sugar until it forms stiff peaks. Use half of this in the cheesecake layer and the remaining half for the topping.
I have used full-fat coconut milk and whole milk. They both work well in this layered dessert.
