Description
A creamy, dreamy no-bake coconut icebox cake layered with whipped topping and cookies — the ultimate chilled dessert.
Ingredients
Scale
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 box graham crackers or vanilla wafers
- 1/2 cup coconut milk
- Extra coconut for topping (toasted or plain)
Instructions
- In a large bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold in the shredded coconut.
- Dip each graham cracker or wafer briefly in coconut milk, then layer in the bottom of a baking dish.
- Spread a layer of coconut whipped cream over the cookies.
- Repeat layers until ingredients are used up, ending with cream on top.
- Sprinkle extra coconut on top for garnish.
- Cover and refrigerate for at least 6 hours or overnight for best texture.
Notes
For a tropical twist, add pineapple chunks between the layers or drizzle with caramel before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 140mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: icebox cake, coconut, no-bake dessert, whipped cream, summer treat