Pineapple Coconut Cream (Print Version)
# Ingredients:
→ Base Layer
01 -
1/4 cup white sugar
02 -
2 cups graham crackers, crushed into crumbs
03 -
1/2 cup butter, melted
→ Cream Layer
04 -
1 cup whipped topping or whipped cream
05 -
8 oz softened cream cheese
06 -
1 cup powdered sugar
→ Pineapple Coconut Layer
07 -
1 cup shredded coconut (plain or toasted)
08 -
20 oz canned crushed pineapple, well drained
09 -
A quarter cup of white sugar
→ Topping
10 -
Toasted coconut (about 1/4 cup) for garnish
11 -
1 cup of whipped topping or cream
12 -
Optional: slices of fresh pineapple
# Instructions:
01 -
Blend the graham crackers into a sand-like texture using a rolling pin or food processor. Mix them in a bowl with melted butter and sugar until it feels like damp sand. Pack this mixture firmly into a 9×13-inch dish, pressing it flat with a spoon or glass bottom. Chill in the fridge for at least 20 minutes to keep it firm.
02 -
Beat the cream cheese until creamy in a big mixing bowl. Little by little, mix in powdered sugar until completely smooth. Carefully fold the whipped topping into the mix so it’s light and airy. Spread this evenly over the chilled graham base, smoothing it out with a spatula.
03 -
Squeeze out all the liquid from the crushed pineapple using a paper towel or by pressing it in the can. Stir together the pineapple, shredded coconut, and sugar in a mixing bowl. Spread this over the creamy layer so it’s even.
04 -
Top everything with a final layer of whipped cream or topping. Swirl it with a spatula to make it look pretty. Sprinkle toasted coconut over the top, and if you’d like, add a few pineapple slices for extra color or drizzle with caramel sauce.