Eat*Drink*Cleveland: dessert

No Bake Toasted Coconut Icebox Cake

There may not be any fireworks this year, but we're still celebrating the 4th of July!

My husband's birthday is the 7th so it's always an extra special holiday for us. We'll be gathering with family and some friends over the long weekend and eating ALL the cookout food.

But the weather is steamy and ain't nobody turning on the oven over here. You don't have to either ~ treat your guests to this ah-mazing no bake Toasted Coconut Icebox Cake and it will be the star of the party!

What is an icebox cake? It's not really a cake at all! It's a light and creamy combination of cookies and whipped cream that you layer in a dish and pop in the fridge overnight. As it sits, the cookies absorb the moisture from the whipped cream and magically transform into a delicious cake-like treat.

There's no oven needed and you can make it ahead so it's the perfect dessert for all your summer parties!

Use gluten free cookies to make this GF friendly. You can also use dairy free whipping cream. Do not use Cool Whip or canned whipped cream.

Ingredients:

2 13.5 oz cans full fat coconut milk

2 c./ 16oz heavy whipping cream

1/4 sugar

2 t. vanilla

2 c. coconut flakes or shredded coconut, toasted

16 oz Coconut Thins cookies, or other unfilled coconut cookie

Directions:

Refrigerate coconut milk for 2 hours, or overnight.

Carefully scoop out the coconut cream solids (the white solids at the top of the can) and place in mixing bowl. Reserve the clear liquid for other use. You can add it to smoothies, oatmeal, or even soup.

Add the heavy cream, sugar and vanilla to the coconut cream and whip until soft peaks form.

Place a layer of the cream in a 9x13 pan or trifle bowl and spread to cover the entire bottom evenly. Place an evenly spaced layer of cookies on top of the cream. Break cookies into pieces if needed to fit into corners. Add a handful of coconut. Continue layering until all cookies and cream have been used, ending with the cream. You should have at least 3 layers, depending on the container used. Sprinkle coconut chips on top.

Cover loosely with waxed paper or plastic wrap and refrigerate at least 6 hours but preferably overnight. It is delicious as is, or you can serve with fresh fruit of your choice. Strawberries, blueberries, blackberries and bananas all are perfect compliments to the coconut flavor. You can also add fruit to each layer instead of serving them on the side.

Finding coconut cookies may be challenging. Here are a few different brands that you can look for: Voortman, Tate's, and Thinsters. I also found Benton's brand at Aldi and they are excellent. If you can't find coconut cookies, Lorna Doone, Pecan Sandies, Chessman, oatmeal or other cookies can be substituted.

This dessert is perfect to make in individuals servings, perfect for your social distancing, COVID19 friendly patio and driveway parties. Just layer ingredients in individual trifle dishes or dessert cups. These are my favorites and even come with a spoon!