Coconut icebox cake is a delightful treat that brings back memories of summer picnics and family gatherings on the farm. This no-bake dessert has been a staple in Midwestern kitchens for generations, cherished for its simplicity and the way it brings people together. The creamy layers, flaky coconut, and crumbly graham crackers create a texture that’s both comforting and satisfying. It’s the kind of dessert that feels like a hug from Grandma, perfect for those who want to enjoy a sweet taste of nostalgia.
This coconut icebox cake pairs beautifully with a fresh fruit salad or a scoop of vanilla ice cream. For a touch of elegance, serve it with a dollop of whipped cream and a sprinkle of toasted coconut on top. It’s also lovely alongside a cup of coffee or a glass of iced tea, making it a versatile dessert for any occasion.
Ingredients
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 package (about 14 ounces) graham crackers
1 can (14 ounces) sweetened condensed milk
1 cup shredded sweetened coconut
1/2 cup coconut milk
Directions
1. In a large mixing bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
2. In another bowl, combine the sweetened condensed milk and coconut milk, mixing well.
3. Gently fold the whipped cream into the milk mixture until well combined.
4. In a 9×13 inch baking dish, spread a thin layer of the cream mixture on the bottom.
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