Ingredients:

  • 1.5 cups crushed graham crackers
  • 1/3 cup unsalted butter, melted
  • 1 tbsp coconut sugar
  • 8 oz light cream cheese, softened
  • 1/2 cup plain Greek yogurt
  • 1/2 cup full-fat coconut milk
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup unsweetened shredded coconut
  • 1 cup heavy whipping cream
  • 2 tbsp powdered monk fruit sweetener
  • 1/2 cup unsweetened coconut flakes

Instructions:

  1. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Combine crushed graham crackers, melted butter, and coconut sugar; press firmly into the bottom of the pan.
  3. Place the crust in the freezer for 10 minutes to set.
  4. Beat softened light cream cheese and Greek yogurt until smooth.
  5. Blend in maple syrup, vanilla extract, and coconut milk.
  6. Gently stir in the shredded coconut and spread the mixture over the chilled crust.
  7. Whip heavy whipping cream with powdered monk fruit sweetener until stiff peaks form, then spread over the filling.
  8. Toast coconut flakes in a medium skillet over medium heat until golden brown, then sprinkle over the top.
  9. Refrigerate for at least 4 hours before slicing.