Ingredients:

  • 188g all-purpose flour
  • 170g unsalted butter, cold and cubed
  • 60g toasted pecans or macadamias, finely chopped
  • 1/2 tsp fine sea salt
  • 226g full-fat cream cheese, softened
  • 120g powdered sugar, sifted
  • 230g whipped topping, divided
  • 192g instant coconut cream pudding mix
  • 650ml whole milk, cold
  • 1/2 tsp coconut extract
  • 75g sweetened shredded coconut, toasted

Instructions:

  1. Preheat oven to 175°C.
  2. Pulse the 188g flour, 170g cold butter, 60g nuts, and salt until it looks like coarse crumbs.
  3. Press the mixture firmly into the bottom of your 9x13 dish until it forms an even, solid layer.
  4. Bake for 15 minutes until the edges are lightly golden and the house smells like toasted nuts. Let this cool completely.
  5. Beat the 226g cream cheese and 120g powdered sugar until the mixture is velvety and fluffy.
  6. Fold in 1 cup of the whipped topping gently.
  7. Spread the cheese mixture over the cooled crust until it reaches every corner.
  8. Whisk the pudding mixes, 650ml milk, and coconut extract until the whisk leaves distinct trails in the bowl.
  9. Layer the pudding over the cream cheese, followed by the remaining whipped topping.
  10. Garnish with the 75g toasted coconut and chill for at least 4 hours until the layers are cold and firm.