1 ½ cup flour
1 cup shredded coconut
1/2 cup powdered sugar
3/4 cup soft butter
18 oz lemon yogurt (use greek style – like Chiobani)
1 4 oz pkg instant lemon pudding
3 oz. cream cheese
1 tsp lemon extract
8 oz. cool whip
1 cup toasted coconut for topping
For crust – preheat oven to 350. Butter a 9” or 10” tart pan with removable bottom
Combine the flour, coconut and sugar in a large bowl with an electric mixer. Add butter and beat on low until moist clump form. Press dough in prepared pan and bake about 25 minutes or until the crust is light brown. Set aside to cool. Then remove sides by pushing up lightly on the removable bottom.
For filling, combine the yogurt, pudding and cream cheese until well combined. Spoon into cooled crust. On top place cool whip though you may not want to use it all.
Sprinkle toasted coconut* on top and refrigerate at least 4 hours.
Notes: to toast coconut – place coconut in a large skillet and stir over med high heat until the coconut is toasted. Be careful not to burn.