This Lemon Coconut Icebox Delight is a refreshing, no-bake dessert that combines the bright, tangy flavor of lemons with the tropical touch of coconut. It's perfect for warm days when you crave something sweet yet light.
Graham cracker crumbs form the base of the crust, providing a sweet and slightly nutty foundation. Unsweetened shredded coconut adds a hint of tropical flair, enhancing the overall flavor profile. Melted butter binds the crust ingredients together and adds richness. A touch of granulated sugar sweetens the crust just enough to complement the tangy filling. The sweetened condensed milk forms the creamy, sweet base of the lemon filling. Fresh lemon juice and lemon zest bring a vibrant citrus flavor that's both refreshing and zesty. Heavy whipping cream, whipped with a bit of powdered sugar, tops the dessert with a light, fluffy finish.
This dessert pairs wonderfully with fresh berries like raspberries or blueberries, which add a splash of color and an extra layer of flavor. For a more indulgent touch, drizzle a little white chocolate over the top before serving.
Start by preheating your oven to 350°F. This brief oven session is just for the crust, so don't worry about heating up the kitchen too much. In a medium bowl, mix together the graham cracker crumbs, shredded coconut, melted butter, and granulated sugar. Use your hands or a spatula to make sure everything is well combined — it should have the texture of wet sand.
Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish. This will be your crust, so make sure it's packed tightly to hold the filling later. Slide the crust into the oven and bake for about 10 minutes, just until it's lightly golden and set. Once it's done, let it cool completely on a wire rack.
While the crust cools, grab a large bowl and whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth. This will be your luscious lemon filling. Pour this mixture into the cooled crust, spreading it evenly with a spatula.
In a separate bowl, whip the heavy cream with the powdered sugar until soft peaks form. This means when you lift the beaters, the cream should hold its shape but still be soft enough to fold back on itself. Gently spread the whipped cream over the lemon layer, creating a fluffy top.
Cover the pie with plastic wrap and refrigerate it for at least 4 hours, or overnight if you have the time. This chilling period allows the flavors to meld beautifully and the filling to set.
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