Summertime No-Bake Coconut Cheesecake
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 cup shredded coconut
  • 4 ounce instant coconut pudding mix
  • 1 3/4 cup milk
  • 10 ounce shortbread, such as walkers shortbread fingers
  • 4 tablespoon unsalted butter, melted
  • 8 ounce cream cheese, softened
  • 3 cup whipped cream
Directions
  1. In a medium skillet over a low heat, toast 1 cup of the shredded coconut. Stir almost constantly until the coconut begins to turn golden. Remove from the heat, and set aside to cool.
  2. In a medium bowl, mix together the pudding mix and the milk until fairly smooth. This will take about 2 minutes. Set aside to firm up.
  3. Place the shortbread in a resealable bag. Allow the air to escape from the bag, and roll over the bag with a rolling pin to crush the cookies. Keep rolling until all the cookies are broken up. Separate out ¼ cup of the crumbs, then pour the melted butter into the bag. Shake and squeeze the bag to coat the crumbs in butter. Press the buttered crumbs into a 9”x9” pan, to form a crust.
  4. Place cream cheese in a large bowl. With a hand mixer, beat the cream cheese for 1 minute, until it’s light and smooth. Add the set pudding and beat until no lumps remain.
  5. Mix half the whipped cream, and the 2 untoasted cups of coconut into the pudding mixture. Spread over the crust. Top with the remaining whipped cream, shortbread crumbs, and toasted coconut.
  6. Cover and chill for at least 4 hours before serving.