Ingredients

For the Crust:
2 cups graham cracker crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar

For the Coconut Cream Filling:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 cup coconut milk (full fat for extra creaminess!)
1 tsp vanilla extract
1 cup shredded coconut

For the Topping:
1 cup sweetened coconut flakes, toasted 🥥
1 (8 oz) tub whipped topping (or homemade whipped cream)

Instructions

In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into an 8×8-inch baking dish. Chill in the fridge while making the filling.

In a large bowl, beat the cream cheese until smooth.
Mix in the sweetened condensed milk, coconut milk, and vanilla extract until fully combined.
Stir in the shredded coconut for extra texture and flavor!
Pour the filling over the chilled crust and spread evenly.

In a dry skillet over medium-low heat, toast the coconut flakes until golden brown, stirring frequently. This brings out the BEST coconut flavor!
Spread whipped topping over the coconut filling.
Sprinkle the toasted coconut on top.

Cover and refrigerate for at least 4 hours (overnight is best) until fully set.
Slice into bars and enjoy!