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Sweetened Condensed Coconut Milk


  • 1 ⅓ cups graham cracker crumbs
  • 4 Tablespoons butter melted
  • 24 oz cream cheese softened
  • 1 (11.6 oz) can Sweetened Condensed Coconut Milk
  • 2 teaspoons vanilla extract
  • 4 large eggs

Enjoy the smooth texture of the cake with the crunch of the graham cracker crust. It is easy to assemble and sure to please!


  • 1/2 hour assembly
  • 1 hour bake


  • 12 servings


  1. Preheat the oven to 300°F with a rack in the middle.
  2. Grease and line the bottom of a 9” springform pan.
  3. In a bowl, pour the butter over the graham cracker crumbs and mix until combined. Press the graham cracker mixture into the bottom of the pan.
  4. With an electric mixer, beat the cream cheese until very smooth. Scrape the sides of the bowl with a spatula often.
  5. Beat in Sweetened Condensed Coconut Milk and vanilla extract until smooth.
  6. Add the eggs one at a time, making sure to mix until just combined. You do not want to incorporate air.
  7. Pour the batter into the pan and place in the oven. Bake for one hour until the center is not too jiggly.
  8. Let cool and chill in the fridge all the way before unmolding, preferably overnight.

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