No-Bake Bahamian Coconut and Pineapple Icebox Cake with Graham

Beat the softened cream cheese with the coconut cream, powdered sugar, lime juice, and vanilla until smooth and fluffy.

Serves 9

Ingredients

• 2 cups cold heavy cream
• 8 ounces cream cheese, softened
• 1 cup canned coconut cream
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, well drained
• 1 cup sweetened shredded coconut, toasted
• 1 tablespoon fresh lime juice
• 1 box (14 ounces) graham crackers
• 1/4 cup toasted coconut flakes for topping

Instructions

1. Beat the softened cream cheese with the coconut cream, powdered sugar, lime juice, and vanilla until smooth and fluffy.
2. In a separate chilled bowl, whip the cold heavy cream to stiff peaks.
3. Fold the whipped cream into the cream cheese mixture in two additions, keeping it light and airy.
4. Gently fold in the drained crushed pineapple and the toasted shredded coconut.
5. Line the bottom of a 9-by-9-inch dish with a single layer of graham crackers, breaking pieces to fit.
6. Spread a third of the coconut-pineapple cream over the crackers, then repeat the layers, ending with a smooth layer of cream on top.
7. Cover and refrigerate for at least six hours or overnight, until the graham crackers soften into a cake-like texture.
8. Just before serving, shower the top with toasted coconut flakes and slice into squares.
9. This icebox cake draws on the Bahamas' love of coconut and tropical fruit, a no-bake treat perfectly suited to island heat where turning on an oven is unthinkable. Chilled overnight, it delivers cool, creamy comfort with the sunny flavors of the Caribbean in every forkful.

Nutrition (estimated, per serving)

• Calories: 430 kcal
• Protein: 5g
• Fat: 30g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 26g
• Sodium: 240mg