Mixing bowls (small, medium, and large)
Electric mixer or stand mixer
Rubber spatula
9-inch pie pan
Baking sheet
Knife and cutting board
Spoon or spatula for pressing the crust
Cooling rack
Step-by-Step Instructions
1. Preheat and Prepare
First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This temperature is perfect for toasting the coconut and setting the crust.

2. Toast the Coconut
Spread the shredded coconut evenly onto a baking sheet. Toast in the preheated oven for about 5 minutes or until it turns golden brown. Keep a close eye on it to prevent burning, as coconut can toast quickly. Once done, remove from the oven and set aside to cool.

3. Prepare the Graham Cracker Crust
In a medium-sized mixing bowl, combine the crushed graham crackers with the melted butter. Stir until the mixture is well-combined and resembles wet sand.

4. Form the Crust
Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie pan. Use the back of a spoon or a flat-bottomed glass to ensure the crust is evenly distributed and compacted. This step is crucial for creating a sturdy base that will hold the creamy filling.

5. Create the Creamy Filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s smooth and fluffy. This process helps to avoid lumps in the final filling. Gradually add the cream of coconut and continue beating until the mixture is well-blended and creamy.

Next, mix in the rum-flavored extract. This small addition brings an authentic Piña Colada flavor without the alcohol, making the tart family-friendly.

6. Fold in the Toppings
Gently fold in the thawed whipped topping using a rubber spatula. Be careful not to overmix, as you want to keep the mixture light and airy. Then, fold in the drained crushed pineapple, chopped maraschino cherries, and chopped pecans until evenly distributed.

7. Assemble the Tart
Pour the creamy filling into the prepared graham cracker crust. Spread it out evenly with a spatula, smoothing the top for a neat finish.

8. Add the Finishing Touches
Sprinkle the toasted coconut over the top of the filling. This not only adds flavor and texture but also gives the tart an attractive, finished look.

9. Chill the Tart
Place the tart in the refrigerator and let it chill for several hours, preferably overnight. Chilling is essential as it allows the filling to set properly, making it easier to slice and serve.

10. Serve and Enjoy
Once the tart is well-chilled and set, it’s ready to be served. For a clean slice, use a sharp knife and wipe it clean between cuts. Serve the tart as is, or with an additional dollop of whipped topping for an extra indulgent treat.

Tips for Perfecting Your Piña Colada Tart
Ensure Cream Cheese is Softened: For a smooth filling, make sure your cream cheese is fully softened before beating. This can be achieved by leaving it at room temperature for about 30 minutes before use.
Drain Pineapple Thoroughly: Excess liquid from the pineapple can make the filling runny. Make sure to drain it well, pressing lightly to remove as much moisture as possible.
Toast Coconut Carefully: Coconut can go from golden to burnt quickly, so keep a close eye on it while toasting. Stirring halfway through can help achieve an even toast.
Chill Time: Allow plenty of time for chilling. The tart needs several hours to set properly, which is crucial for achieving the perfect texture.
Variations to Try
While the classic Piña Colada tart is delicious on its own, you can try these variations to add a personal touch: