Ingredients

Crust

  • 1½ cups graham-cracker crumbs
  • ¼ cup melted butter
  • 2 tbsp sugar

Filling

  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla
  • 1 cup shredded coconut
  • ½ cup fresh raspberries, chopped

Topping

  • ½ cup whipped cream
  • ¼ cup toasted coconut
  • A few raspberries

Method

  1. Make crust: Mix crumbs, butter, and sugar. Press firmly into an 8-inch pie dish. Chill 15 minutes.
  2. Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
  3. Whip the heavy cream until stiff peaks form. Gently fold it into the cream-cheese mixture.
  4. Fold in coconut and chopped raspberries.
  5. Spoon filling into the crust and smooth the top.
  6. Refrigerate for at least 4 hours, preferably overnight.
  7. Top with whipped cream, toasted coconut, and raspberries before serving.

Tip: Toast the coconut in a dry pan over medium-low heat for 2–4 minutes until golden.