” An easy to make, no-bake ice box cake that’s filled to the brim with delicious coconut – from coconut milk, shredded coconut, coconut cookies, and coconut chips.” – lifecurrentsblog.com
Serving Size: 8
- 2 cans full-fat coconut milk 13.5-ounce each
- 1 cup heavy cream
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- ½ teaspoon coconut extract
- ¾ cup toasted shredded coconut
- 12 ounces coconut cookies you probably won’t use them all
- ½ cup toasted coconut flakes or coconut chips
Place the cans of full-fat coconut milk in the refrigerator overnight.
Carefully scoop out the solid white portion (or the coconut cream solids) from the top of each can of coconut milk, and place it in a large bowl. Reserve the clear water for another use (like a smoothie).
Add the heavy cream, maple syrup, vanilla, and coconut extract to the coconut solids in the bowl, and beat with a hand mixer or in a stand mixer on high speed until soft peaks form.
Carefully fold the shredded coconut into the coconut whipped cream mixture.
Place 1/3 cup of the coconut whipped cream in the bottom of a small casserole dish (mine is 6 ½ x 6 ½ inches and about 2 inches deep), and spread the whipped cream to cover the bottom of the dish.
Place coconut cookies over the whipped cream, covering the bottom, breaking them into pieces to fit into the corners.
Spread 1/3 of the remaining coconut whipped cream over the cookies. Place a layer of cookies, and continue repeating layers, until you have 3 layers of cookies, and ending with whipped cream on the top layer.
Sprinkle coconut chips over the top of the whipped cream.
Cover loosely with plastic wrap or waxed paper, and refrigerate, at least 6 hours or up to 1 day.
Recipe and Photo credit: lifecurrentsblog.com
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