Ingredients
Equipment
Method
Preparation
- Combine crushed graham crackers, sugar, shredded coconut, and melted unsalted butter in a mixing bowl. Press into the bottom of a greased 9x9-inch baking dish and chill for 30 minutes.
- Whisk together the instant vanilla pudding mix and cold milk until thickened, about 2 minutes. Add coconut extract and mix well. Let sit for 5 minutes.
- Spread the thick coconut filling over the chilled graham cracker crust. Top with Cool Whip and spread evenly.
- Toast shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden brown.
- Cover and refrigerate the bars for at least 4 hours, preferably overnight, before slicing.
Nutrition
Notes
Allow bars to chill overnight for best texture. Use fresh ingredients for optimal taste.
