Ingredients
For the Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup granulated sugar
6 tbsp unsalted butter, melted
For the Coconut Cream Filling:
1 cup sweetened shredded coconut (toasted, divided)
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
1 1/2 cups heavy whipping cream (chilled)
1 cup fresh strawberries, finely diced
For Topping:
Whipped cream
Toasted coconut flakes
Fresh strawberry slices or maraschino cherry
Instructions
1. Toast Coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–8 minutes until golden brown, stirring occasionally. Set aside to cool.
2. Make Crust: Stir together graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and sides of a 9-inch pie dish. Chill in the freezer for 15 minutes to set.
3. Whip Heavy Cream: In a chilled bowl, beat heavy whipping cream until stiff peaks form. Set aside.
4. Make Cream Base: In another bowl, beat softened cream cheese, powdered sugar, vanilla extract, and coconut extract until smooth and fluffy.
5. Combine & Fold: Fold the whipped cream into the cream cheese mixture until fully combined. Gently fold in 3/4 cup of toasted coconut and the diced strawberries.
6. Fill & Chill: Spoon filling into the chilled pie crust and smooth the top. Cover and refrigerate for at least 4 hours (or overnight) until firm.
7. Garnish & Serve: Top with extra whipped cream, remaining toasted coconut, and fresh strawberry slices before serving.