Pineapple Coconut Cream (Print Version)
# Ingredients:
→ Base Layer
01 -
1/4 cup white sugar
02 -
1/2 cup butter, melted
03 -
2 cups finely crushed graham crackers
→ Cream Layer
04 -
1 cup whipped topping or whipped cream
05 -
1 cup icing sugar
06 -
8 oz softened cream cheese
→ Pineapple Coconut Layer
07 -
1/4 cup white sugar
08 -
1 cup shredded coconut (can be toasted)
09 -
20 oz can of crushed pineapple, well-drained
→ Topping
10 -
1/4 cup coconut, toasted (for garnish)
11 -
1 cup of whipped cream or topping
12 -
Optional: fresh pineapple slices
# Instructions:
01 -
Using a food processor or a rolling pin, crush the graham crackers into fine crumbs. Stir the crumbs, melted butter, and white sugar together in a bowl until they feel like wet sand. Press the mixture tightly into the bottom of a 9×13-inch pan, using the back of a spoon or a glass to smooth the surface. Chill in the fridge for a minimum of 20 minutes.
02 -
In a mixing bowl, beat the cream cheese until it's silky and smooth. Slowly add the powdered sugar, blending completely before folding in the whipped topping gently. Spread this fluffy mixture over the graham cracker crust, making sure the surface is even.
03 -
Thoroughly drain the crushed pineapple and use a paper towel to press out any leftover juice. In a bowl, mix the pineapple with the shredded coconut and sugar until combined. Evenly spread this layer on top of the cream cheese mixture.
04 -
Cover the pineapple-coconut layer with whipped cream or topping, spreading it carefully and adding swirls if you'd like. Sprinkle on the toasted coconut, and for extra flair, add some fresh pineapple slices or a drizzle of caramel sauce, if you want.