A sweet and super easy no-bake summertime dessert with layers of creamy coconut filling, whipped topping and graham crackers. The perfect cold treat for a hot day.
In a large bowl, whisk together the vanilla pudding mix, milk and coconut extract for about 1 to 2 minutes until the pudding mix is dissolved and the mix has thickened.
Add the coconut flakes and stir.
Fold in one 8oz container of thawed whipped topping until well-mixed.
Line the bottom of a 9x13 baking dish or pan with 8 to 9 graham crackers. You can break the graham crackers apart to make sure the whole bottom is covered.
Spoon about half the pudding mixture over the graham crackers and smooth it out with a spoon or spatula.
Layer another 8 to 9 graham crackers over the pudding mix, then cover those with the other half of the pudding mixture.
Do one more layer of graham crackers then spread the second 8oz container of thawed whipped topping over the top.
Refrigerate for at least 4 hours, but chilling overnight is best.
Sprinkle the toasted coconut on top, and serve chilled.