Ingredients
Scale
- 2 cups fresh rhubarb, chopped
- 1 1/2 cups graham cracker crumbs
- 1/4 cup shredded coconut
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped to stiff peaks
- 1 cup shredded coconut, toasted (for garnish)
Instructions
- Start by preheating your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, shredded coconut, and sugar with the melted butter. Once mixed, press this mixture evenly into a greased 9×9-inch baking pan. Bake for 8-10 minutes until it turns lightly golden, then let it cool down.
- Meanwhile, in a saucepan, combine the rhubarb, sugar, cornstarch, lemon juice, and vanilla. Cook this over medium heat, stirring often for about 5-7 minutes until it thickens. After it thickens, let it cool slightly before spreading it over the cooled crust.
- In another bowl, mix the cream cheese and powdered sugar until smooth. Carefully fold in the whipped cream until well combined. Spread this coconut cream over the rhubarb layer.
- For the finishing touch, toast the shredded coconut in a pan over medium heat until it turns golden, then sprinkle it on top of the coconut cream.
- Lastly, refrigerate for at least 4 hours or overnight to help it set. Once it’s chilled, cut it into squares and serve cold.
- Category: Dessert
- Method: Baking
- Cuisine: American