Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 can (8 oz) crushed pineapple, drained
- ½ cup full-fat coconut milk
- 2 cups whipped topping
- 1 cup fresh chopped pineapple (or canned)
- ½ cup shredded toasted coconut
Instructions
- Preheat oven to 350°F (175°C). In a bowl, mix graham cracker crumbs with melted butter. Press firmly into the bottom of a baking dish.
- Beat cream cheese and powdered sugar until smooth. Mix in crushed pineapple and coconut milk until combined.
- Layer half the cream cheese mixture over the crust, followed by half the chopped pineapple. Repeat the layers.
- Cover and refrigerate for at least four hours or overnight.
- Before serving, spread whipped topping on top and sprinkle with toasted shredded coconut and remaining pineapple.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg