Step 1: Make the Coconut Crust

1. Place 4 ½ graham crackers and ¼ cup desiccated coconut in a food processor. Process until fine crumbs form.

2. Add 2 tbsp melted butter and pulse a few times until mixed.

3. Set aside until ready to assemble.

   • Tip: If you don’t have a food processor, crush crackers in a zip-top bag with a rolling pin and mix with coconut and butter in a bowl.

Step 2: Prepare the Coconut Cheesecake

1. In a large bowl, whisk 1 lb. softened cream cheese until smooth and creamy.

2. Add ½ cup coconut milk, ⅓ cup confectioner’s sugar, and 2 tsp coconut extract. Whisk until fully combined and smooth.

3. Refrigerate the mixture until needed.

   • Tip: Use a hand mixer for faster mixing. Scrape the bowl to ensure no lumps remain.

Step 3: Make the Strawberry Jello Layer

1. In a small saucepan, combine 2 tbsp water and sprinkle 1 ½ tsp gelatin evenly over the surface. Let bloom for 5-10 minutes.

2. Puree half of 1 lb. strawberries (about 8 oz.) in a blender, then pass through a sieve to remove seeds.

3. In a small saucepan or microwave-safe bowl, heat the strawberry puree, 2 tbsp sugar, and 1-2 tbsp lemon juice (or ¼ tsp citric acid) until sugar dissolves and the mixture is hot but not boiling.

4. Add the bloomed gelatin and whisk until dissolved. Set aside to cool slightly. Adjust with more lemon juice if needed.

   • Tip: Stir gently to avoid bubbles in the jello. Cool to room temperature to prevent melting the cheesecake layer.

Step 4: Prep Fresh Strawberries

1. Chop the remaining 8 oz. strawberries into small pieces and place in a bowl.

2. Once the strawberry jello has cooled slightly, mix in the chopped strawberries.

3. Set aside until ready to layer.

   • Tip: Cut strawberries small for even distribution. Keep the mixture cool but not set before layering.

Step 5: Make Blue Whipping Cream

1. In a small bowl, mix ¼ cup whipping cream with ¾ tsp butterfly pea powder until smooth and lump-free.

2. Add the remaining ¾ cup whipping cream and a pinch of sugar (optional). Whisk on low speed with a hand mixer until stiff peaks form.

3. Transfer to a piping bag with an open star tip. Use immediately or refrigerate for up to a day.

   • Tip: Chill the bowl and whisk for faster whipping. If not using right away, re-whisk briefly before piping.

Step 6: Assemble the Jars

1. Divide the coconut crust evenly among 6 (8 oz.) serving jars or glasses, pressing lightly to form a base layer.

2. Spoon or pipe the coconut cheesecake mixture over the crust in each jar, smoothing with an offset spatula or spoon.

3. Place jars in the freezer for 10-15 minutes to firm up the cheesecake layer.

4. Once firm, spoon the strawberry jello mixture evenly over the cheesecake layer in each jar.

5. Cover with plastic wrap and refrigerate overnight to set the jello.

6. Before serving, pipe blue whipped cream on top of each jar in a swirl.

7. Sprinkle with edible confetti stars (optional) for extra patriotic flair.

   • Tip: Use clear jars to show off the red, white, and blue layers. Pipe cheesecake and cream for a neater look.

Step 7: Serve

1. Serve chilled, straight from the fridge, for the freshest taste.

   • Tip: Add the whipped cream topping just before serving for the fluffiest texture.