Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed coconut milk
- 1/4 cup crushed pineapple, drained
- 1 tsp vanilla extract
- 1/2 cup whipped cream
- 1/4 cup shredded coconut for topping
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Line a muffin tin with cupcake liners.
- Mix graham cracker crumbs and melted butter. Press into the bottom of each liner to form the crust.
- Bake crust for 5 minutes, then let cool.
- In a bowl, beat cream cheese until smooth. Add condensed coconut milk, crushed pineapple, and vanilla extract. Mix well.
- Fold in whipped cream gently until fully combined.
- Spoon the filling over the crusts. Refrigerate for at least 2 hours or until set.
- Top with shredded coconut before serving.
Notes
You can customize the seasonings to taste.