Ingredients:
- 1 pre-made graham cracker pie crust (9-inch)
- 1 cup shredded sweetened coconut
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 (14 oz) can sweetened condensed milk
- ½ cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- Extra coconut for topping (toasted or plain – your call!)
Instructions:
- Mix It Up: In a large bowl, combine the whipped topping, sweetened condensed milk, sour cream (or yogurt), vanilla, and shredded coconut. Mix until everything is smooth and evenly blended.
- Fill It: Pour the mixture into the graham cracker crust and spread it out evenly.
- Chill: Cover and refrigerate for at least 4 hours (or overnight) until it sets nicely.
- Top & Serve: Sprinkle more coconut on top right before serving. Toast it for extra flavor if you like!
Optional Add-ons:
- Add crushed pineapple (drained) for a Piña Colada twist 🍍
- Sprinkle chopped nuts or mini white chocolate chips on top for extra crunch
