Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/2 cup melted butter
- 8 ounces cream cheese, softened
- 1 cup sweetened condensed milk
- 1 teaspoon coconut extract
- 1 cup unsweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish with non-stick spray or line it with parchment paper for easy removal later.
- In a medium bowl, combine 1 cup of graham cracker crumbs and ½ cup of melted butter. Mix until well combined and crumbly. Press this mixture firmly into the bottom of your prepared baking dish to create an even crust layer.
- In another bowl, beat together 8 ounces of softened cream cheese and 1 cup of sweetened condensed milk until smooth and creamy. Add in 1 teaspoon of coconut extract and mix until fully incorporated.
- Gently fold in 1 cup of unsweetened shredded coconut into your cream cheese mixture until evenly distributed. Pour this luscious filling over your prepared crust and spread it evenly with a spatula.
- Place your dish in the preheated oven and bake for about 25-30 minutes until set and slightly golden on top. Keep an eye on it towards the end; you want it firm but not overcooked!
- Once baked, remove from the oven and allow it to cool completely at room temperature before refrigerating for at least two hours (or overnight if you can wait!). Cut into squares, sprinkle with additional shredded coconut if desired, and serve chilled. Garnish with fresh mint leaves for an extra splash of color!
Notes
Store Coconut Rum Snow Squares in an airtight container for freshness.
Reheat gently in the microwave, ensuring they remain moist.
Serve with whipped cream or fresh fruit for extra flavor.
Use high-quality coconut rum for richer taste and aroma.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Bake
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 50mg
- Fat: 12g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg