Tropical Pineapple Coconut Cream Dessert
A dreamy no-bake pineapple coconut dessert with a buttery graham cracker crust, creamy cheesecake filling, juicy pineapple, and sweet coconut. This easy summer dessert is light, refreshing, and perfect for picnics, BBQs, and tropical-themed parties.
Ingredients:
For the Crust:
1½ cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
For the Filling:
8 oz cream cheese, softened
3/4 cup confectioners sugar
8 oz tub whipped topping (Cool Whip or similar)
14–16 oz can crushed pineapple, drained
1/2 cup pineapple chunks (for garnish)
1/2 cup shredded coconut
Instructions:
1. Make the Crust:
In a mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter until evenly coated. Press the mixture firmly into an 8×8 or 9×9-inch pan to form a smooth crust.
2. Prepare the Filling:
In another bowl, beat softened cream cheese with confectioners sugar until creamy and lump-free. Fold in whipped topping and the drained crushed pineapple for a light, fluffy texture.
3. Assemble the Dessert:
Spread the pineapple-cream mixture evenly over the crust. Top with fresh pineapple chunks and sprinkle shredded coconut for a tropical touch.
4. Chill & Serve:
Refrigerate for at least 4 hours or overnight for best flavor and texture. Slice, serve, and enjoy the tropical pineapple coconut bliss!
Perfect For:
No-bake desserts
Pineapple coconut recipes
Summer BBQ treats
Easy tropical party desserts
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