Instructions:
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
- Press the crumb mixture into the bottom of a 9-inch pie dish or a tart pan to form the crust.
- Bake for 8-10 minutes until golden. Let it cool completely.
Step 2: Make the Coconut Filling
- In a medium saucepan, combine the sweetened condensed milk, coconut milk (or heavy cream), and vanilla extract. Heat over medium heat, stirring occasionally until the mixture starts to simmer (do not boil).
- Stir in the shredded coconut. Continue to cook for about 3-5 minutes, until the mixture thickens slightly.
- Pour the coconut mixture into the cooled graham cracker crust. Smooth the top with a spatula.
- Allow the dessert to cool to room temperature, then refrigerate for at least 2-3 hours or until set.
Step 3: Prepare the Whipped Cream
- In a mixing bowl, beat the heavy cream with a hand mixer or stand mixer until soft peaks form.
- Add powdered sugar and vanilla extract, then continue to beat until stiff peaks form.
Step 4: Assemble and Serve
- Once the coconut layer is set and firm, spread the whipped cream topping over the coconut layer.
- Garnish with additional shredded coconut if desired.