A no-bake ice box cake that’s filled to the brim with delicious coconut – from coconut milk, shredded coconut, coconut cookies, and coconut chips. If you’re a coconut fan, this is for you!
12ouncescoconut cookiesyou probably won’t use them all
½cuptoasted coconut flakes or coconut chips
Instructions
Place the cans of full-fat coconut milk in the refrigerator overnight.
Carefully scoop out the solid white portion (or the coconut cream solids) from the top of each can of coconut milk, and place it in a large bowl. Reserve the clear water for another use (like a smoothie).
Add the heavy cream, maple syrup, vanilla, and coconut extract to the coconut solids in the bowl, and beat with a hand mixer or in a stand mixer on high speed until soft peaks form.
Carefully fold the shredded coconut into the coconut whipped cream mixture.
Place 1/3 cup of the coconut whipped cream in the bottom of a small casserole dish (mine is 6 ½ x 6 ½ inches and about 2 inches deep), and spread the whipped cream to cover the bottom of the dish.
Place coconut cookies over the whipped cream, covering the bottom, breaking them into pieces to fit into the corners.
Spread 1/3 of the remaining coconut whipped cream over the cookies. Place a layer of cookies, and continue repeating layers, until you have 3 layers of cookies, and ending with whipped cream on the top layer.
Sprinkle coconut chips over the top of the whipped cream.
Cover loosely with plastic wrap or waxed paper, and refrigerate, at least 6 hours or up to 1 day.