Ingredients with Measurements:
- 1 package (14.4 oz) graham crackers
- 2 cans (14 oz each) sweetened condensed milk
- 2 cups heavy cream
- 1 cup coconut milk
- 1 cup sweetened shredded coconut
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
- 1/4 cup water
- 1 tsp vanilla extract
- 1/4 tsp salt
Special equipment needed:
- 9x13 inch baking dish
- Electric mixer
- Mixing bowls
- Whisk
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, whisk together the sweetened condensed milk, coconut milk, shredded coconut, vanilla extract, and salt until well combined.
2. In another mixing bowl, beat the heavy cream and powdered sugar until stiff peaks form.
3. Fold the whipped cream into the coconut mixture until fully combined.
4. In a saucepan, whisk together the cornstarch and water until smooth. Heat over medium heat, stirring constantly, until the mixture thickens and becomes translucent.
5. Add the cornstarch mixture to the coconut mixture and stir until fully combined.
6. Line the bottom of the baking dish with a layer of graham crackers.
7. Spread a layer of the coconut cream mixture over the graham crackers.
8. Repeat layers of graham crackers and coconut cream mixture until all ingredients are used up, ending with a layer of coconut cream mixture on top.
9. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight.
10. Before serving, garnish with additional shredded coconut and whipped cream, if desired.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Refrigerate for at least 4 hours or overnight.
Serving size:
12 servings
Nutritional information:
Calories: 472
Fat: 25g
Carbohydrates: 56g
Protein: 7g
Substitutions for ingredients:
- Graham crackers can be substituted with vanilla wafers or ladyfingers.
- Coconut milk can be substituted with almond milk or regular milk.
- Shredded coconut can be substituted with toasted coconut flakes or chopped nuts.
Variations:
- Add sliced bananas or strawberries between the layers for a fruity twist.
- Use chocolate graham crackers instead of regular graham crackers for a chocolatey version.
- Replace the shredded coconut with chopped pineapple for a tropical flavor.
Tips and tricks:
- Make sure to beat the heavy cream until stiff peaks form to ensure a fluffy and light texture.
- Use a serrated knife to cut through the layers of graham crackers and cream for clean slices.
- Toasted coconut flakes make a great garnish and add extra flavor.
Storage instructions:
- Store leftover Coconut Cream Pie Icebox Cake in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is served cold and does not need to be reheated.
Presentation ideas:
- Serve in individual glasses or jars for a cute and portable dessert.
- Top with fresh fruit or chocolate shavings for an extra special touch.
Garnishes:
- Shredded coconut
- Whipped cream
- Toasted coconut flakes
- Fresh fruit
- Chocolate shavings
Pairings:
- Serve with a cup of hot coffee or tea for a cozy dessert experience.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Chocolate truffles
Troubleshooting advice:
- If the cornstarch mixture becomes lumpy, strain it through a fine-mesh sieve before adding it to the coconut mixture.
Food safety advice:
- Make sure to refrigerate the Coconut Cream Pie Icebox Cake for at least 4 hours or overnight to ensure it sets properly.
Food history:
- Icebox cakes were popular in the 1920s and 1930s when refrigerators became more common in households.
Flavor profiles:
- Creamy
- Coconutty
- Sweet
Serving suggestions:
- Serve chilled for a refreshing and light dessert.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A