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No-bake coconut cream pie squares served on a plate with coconut flakes

No-Bake Coconut Cream Pie Squares

Delightful and creamy coconut squares that are easy to prepare without baking, perfect for warm days.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 1 package cream cheese, softened (8 oz) Make sure cheese is at room temperature.
  • 1 can sweetened condensed milk (14 oz)
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream Whipped with powdered sugar.
  • 1/2 cup powdered sugar
For the topping
  • 1 cup sweetened shredded coconut, toasted Toast until golden brown.

Method
 

Preparation of the crust
  1. In a bowl, combine the graham cracker crumbs, unsweetened shredded coconut, granulated sugar, and melted butter.
  2. Press this mixture into the bottom of a baking dish and refrigerate for a bit to help it set.
Making the filling
  1. In another bowl, beat the cream cheese until it is smooth.
  2. Mix in sweetened condensed milk and vanilla extract until well combined.
  3. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form.
  4. Gently fold this whipped cream into the cream cheese mixture.
Assembling the pie
  1. Pour the creamy filling over the chilled crust.
  2. Cover and chill in the refrigerator for at least 4 hours, allowing it to set properly.
Finishing touches
  1. To finish, toast the shredded coconut until golden brown.
  2. Sprinkle it over the pie, slice into squares, and serve.

Notes

Store any leftovers in an airtight container in the refrigerator for up to five days. The toasted coconut may lose crispiness over time.