Ingredients
For the Base
- 2 cups (200 g) graham cracker or digestive biscuit crumbs
- ½ cup (115 g) unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ cup (40 g) shredded coconut
For the Lemon Coconut Filling
- 8 oz (225 g) cream cheese, softened
- 1 can (14 oz / 397 g) sweetened condensed milk
- ⅓ cup (80 ml) fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup (80 g) shredded coconut
Topping
- ½ cup (120 ml) whipped cream
- ¼ cup (20 g) toasted shredded coconut
- Lemon zest curls or thin lemon slices (optional)
Instructions
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
- In a bowl, combine the biscuit crumbs, melted butter, sugar, and shredded coconut until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan. Refrigerate for 20 minutes.
- In a large bowl, beat the cream cheese until smooth.
- Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla. Beat until thick and creamy.
- Fold in the shredded coconut.
- Spread the filling evenly over the chilled crust.
- Cover and refrigerate for at least 4 hours, or overnight, until firm.
- Before serving, spread or pipe whipped cream over the top and sprinkle with toasted coconut and extra lemon zest.
- Slice into squares and serve chilled.
Tips
- Fresh lemon juice gives the brightest flavor.
- Toast the coconut for extra crunch and a nutty aroma.
- For a firmer slice, chill overnight before cutting.
- Wipe your knife clean between cuts for neat squares.
Storage
- Refrigerator: Store covered for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 squares