My in-laws had us over to celebrate the 4th of July and also grandmom’s birthday. I said I would make something for dessert and was instructed it had to be something with coconut. Hmm..that’s a toughy as I don’t do much baking with coconut. The only thing that I could think of was German Chocolate cake, but with crazy hot temperatures here, I decided against that. I found this recipe on Allrecipes and it sounded really good and perfect for a hot summer’s day!
1- 9 inch graham cracker crust
8 oz lowfat cream cheese, softened
2 Tbsp sugar
6 oz container of lowfat pina colada yogurt
1 1/2 cups flaked coconut
8 oz fat free frozen whipped topping, thawed
toasted coconut for garnish
Beat cream cheese and sugar together in a large bowl. Stir in yogurt and coconut. Gently fold in whipped topping until combined.
Spoon into crust. Cover and refrigerate for at least 3 hours or overnight. Sprinkle with toasted coconut before serving.
Recipe adapted from allrecipes.com