Step 1

Add half of the coconut to a medium pan and heat it over medium-low heat. Stirring constantly, continue cooking until the coconut is evenly toasted, 3-5 minutes. Remove to a bowl and set aside.

Step 2

In a large bowl, beat the cream cheese, powdered sugar, rum extract, and coconut extract with an electric mixer until smooth.

Step 3

Gradually mix in 1 cup of the coconut milk. Add pudding mix and continue beating on low speed until smooth. Fold in thawed whipped topping.

Step 4

Pour the remaining coconut milk into a shallow bowl or dish. Dip each graham cracker into the liquid, allowing excess to drip off, then arrange in a single layer in the bottom of an 8x11-inch baking dish. (You might need to break some crackers to make them fit.)

Step 5

Top with half of the cream cheese mixture, followed by half of the pineapple and the untoasted coconut.

Step 6

Repeat layers with another layer of graham crackers, the remaining cream cheese mixture and the remaining pineapple.

Step 7

Cover and chill until ready to serve, at least 4 hours. Top with toasted coconut before serving and enjoy!