A Creamy, Coconutty Delight with a Crunchy Base!

This easy, no-bake coconut cream pie in a bowl is the perfect treat when you crave something creamy and indulgent. Each spoonful is a blissful mix of coconut, vanilla, and a buttery graham cracker base!

---

You Will Need (for 3–4 small bowls):

• 1½ cups whole milk

• 1/2 cup sweetened condensed milk

• 1/4 cup cornstarch

• 1/4 cup sugar

• 2 egg yolks

• 1 cup sweetened shredded coconut

• 1 tsp vanilla extract

• 1 tbsp butter

• 1 cup crushed graham crackers or vanilla wafers (for base)

• 1 cup whipped cream (for topping)

• Toasted coconut (for garnish)

---

Instructions:

1️⃣ Make the Coconut Cream Filling:
In a saucepan, whisk together whole milk, sweetened condensed milk, cornstarch, sugar, and egg yolks until smooth.

2️⃣ Cook the Mixture:
Cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes.

3️⃣ Add the Coconut and Flavors:
Remove from heat and stir in the shredded coconut, vanilla extract, and butter. Let it cool slightly.

4️⃣ Prepare the Base:
Spoon the crushed graham crackers or vanilla wafers into the bottom of each bowl to create a crunchy base.

5️⃣ Layer with Coconut Cream:
Spoon the coconut cream filling on top of the cracker base in each bowl.

6️⃣ Chill:
Refrigerate for at least 1 hour to allow the flavors to set and meld together.

7️⃣ Top and Serve:
Before serving, top with whipped cream and toasted coconut for a delightful garnish.

---

Servings: 3–4

Nutritional Info (per bowl):

• Calories: 400

• Fat: 23g

• Carbs: 42g

• Sugar: 27g

• Protein: 5g

---