Ingredients
36 shortbread cookies or graham crackers
3 cups heavy whipping cream
1 cup powdered sugar
1 cup cream of coconut (sweetened, non-alcoholic)
Optional: vanilla wafers as an alternative to shortbread/graham crackers
Instructions
Prepare an 8×8-inch dish
In a large bowl, whip heavy cream with powdered sugar and cream of coconut until stiff peaks form
Arrange a layer of cookies in the dish, slightly overlapping
Spoon half the whipped cream over the cookies
Repeat with another layer of cookies and remaining whipped cream
Smooth the top, cover with plastic wrap, and refrigerate for at least 6 hours or overnight
Remove from refrigerator 15 minutes before serving and slice into pieces
Notes
Use cold whipping cream for optimal volume
Vanilla wafers are a great alternative to shortbread or graham crackers if preferred
Ensure the cream of coconut is 100% non-alcoholic version
Serve chilled with fresh coconut flakes or toasted coconut for garnish
Store in the refrigerator up to 48 hours
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg