Coconut Cream Dessert Recipe

Coconut Cream Dessert Recipe

Ingredients:

– **For the base:**
– 1 cup graham cracker crumbs
– 1/4 cup melted butter

– **For the cream filling:**
– 2 cups milk
– 1/2 cup granulated sugar
– 1/4 cup cornstarch
– 1/4 teaspoon salt
– 4 large egg yolks
– 1 teaspoon vanilla extract
– 1 cup heavy cream, whipped to stiff peaks

– **For the topping:**
– 1 cup sweetened shredded coconut

Instructions:

1. **Prepare the base:**
– In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed.
– Press the mixture into the bottom of a 9×9-inch baking dish. Set aside.

2. **Make the cream filling:**
– In a medium saucepan, combine the milk, granulated sugar, cornstarch, and salt. Whisk until smooth.
– Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
– In a separate bowl, lightly beat the egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper them.
– Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
– Continue to cook over medium heat, stirring constantly, until the mixture is thickened further and coats the back of a spoon.
– Remove from heat and stir in the vanilla extract.
– Allow the mixture to cool to room temperature, then gently fold in the whipped cream until well combined.

3. **Assemble the dessert:**
– Pour the cream filling over the prepared graham cracker crust.
– Smooth the top with a spatula.

4. **Add the topping:**
– Evenly sprinkle the shredded coconut over the top of the cream filling.

5. **Chill:**
– Cover the dessert with plastic wrap and refrigerate for at least 4 hours or until set.

6. **Serve:**
– Cut into squares and serve chilled.

Enjoy your homemade coconut cream dessert!