Indulge in the tropical flavors of this Coconut Cream Layered Dessert—a light and refreshing treat that’s perfect for warm days or any special occasion. This easy-to-make dessert features layers of buttery pecan-infused crust, velvety cream cheese filling, luscious coconut pudding, and a topping of fluffy whipped cream and crunchy toasted coconut. Each bite offers a burst of creamy coconut goodness, making it a crowd-pleaser at gatherings or a sweet after-dinner indulgence.
Ingredients:
For the Crust:
1 cup flour
1/2 cup butter, melted
2 tablespoons sugar
1/2 cup chopped pecans (optional)
For Layer Two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
For Layer Three:
1 small package coconut cream instant pudding mix
1 1/2 cups whole milk
For the Topping:
Remaining whipped topping from the tub
1 cup shredded coconut, toasted
Instructions:
Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the flour, melted butter, sugar, and chopped pecans (optional). Press this mixture into the bottom of an 8×8-inch pan. Bake for 15-20 minutes, or until the edges begin to turn golden brown. Let it cool completely.
Create the Cream Cheese Layer: In a mixing bowl, beat the cream cheese and powdered sugar until smooth and fluffy. Gently fold in 1 cup of whipped topping. Spread this creamy layer evenly over the cooled crust.
Make the Coconut Pudding Layer: In a separate bowl, whisk together the coconut cream instant pudding mix and milk until thickened. Spread this pudding layer over the cream cheese mixture.
Add the Final Touches: Top the dessert with the remaining whipped topping, spreading it evenly across the coconut pudding layer.
Toast the Coconut: To toast the shredded coconut, place it in the microwave in 10-second intervals, stirring between each session until it turns a beautiful golden brown. Sprinkle the toasted coconut over the top layer.
Chill and Serve: Refrigerate the dessert for at least 2 hours to allow the layers to set. Serve chilled for the best flavor.
Serving Tips:
Chill Before Serving: Make sure to refrigerate the dessert for at least 2 hours before serving. This helps the layers set properly and enhances the flavor.
Use a Sharp Knife: When cutting the dessert into squares, use a sharp knife for clean edges. Wipe the knife with a damp cloth between cuts for a neater presentation.
Garnish for Presentation: Consider garnishing each serving with a sprinkle of toasted coconut, a dollop of whipped topping, or a fresh mint leaf for an elegant touch.
Serve Cold: This dessert is best enjoyed chilled, so keep it in the refrigerator until you’re ready to serve.
Storage Tips:
Refrigerate Leftovers: Store any leftover dessert covered in the refrigerator. It should remain fresh for up to 3 days.
Avoid Freezing: While the dessert can be made ahead of time, freezing is not recommended due to the whipped topping. Freezing can cause the texture to change and the layers to separate.
Use an Airtight Container: If you have a lot of leftovers, transfer individual portions into airtight containers to maintain freshness and make it easy to grab a quick treat.
Separate Toppings if Possible: If you plan to store leftovers for more than a day, consider keeping the toasted coconut separate until serving to maintain its crunch.
Related Recipes:
- Layered Red Velvet Cheesecake Bundt Cake
- Blueberry Lemon Lasagna Recipe
- Chocolate Chip Pudding Cookies
FAQs:
Can I make this dessert ahead of time?
Yes, you can prepare the Coconut Cream Layered Dessert a day in advance. Just make sure to refrigerate it for at least 2 hours to allow the layers to set properly. It’s a great option for potlucks or gatherings since you can make it ahead of time and keep it chilled until serving.
Can I substitute the cream cheese in the second layer?
Yes, you can substitute the cream cheese with mascarpone cheese or a non-dairy cream cheese alternative for a different flavor or to accommodate dietary preferences. Keep in mind that the texture and taste may vary slightly.
Is it possible to make this dessert gluten-free?
Absolutely! To make a gluten-free version, simply substitute the all-purpose flour in the crust with a gluten-free flour blend. Ensure that all other ingredients, like the pudding mix and whipped topping, are also gluten-free.
How do I store leftovers, and how long will they last?
Store any leftover Coconut Cream Layered Dessert covered in the refrigerator. It will remain fresh for up to 3 days. For best results, avoid freezing, as this can change the texture of the whipped topping and layers.
Conclusion:
The Coconut Cream Layered Dessert is a delightful and refreshing treat that perfectly combines creamy layers with a crunchy pecan crust. Easy to prepare and ideal for any occasion, it offers a tropical escape with every bite. Chill it well and enjoy this crowd-pleasing dessert that’s sure to impress family and friends!
📖 Recipe:
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Coconut Cream Layered Dessert
- Total Time: 40 minutes + chilling time (at least 2 hours)
- Yield: 9 servings
- Diet: Vegetarian
Description
Indulge in a light and dreamy Coconut Cream Layered Dessert featuring a buttery pecan-infused crust, a creamy middle layer of cream cheese, and a luscious coconut pudding topping. This chilled treat, finished with toasted coconut, is the perfect blend of textures and flavors, making it a crowd-pleaser for any occasion. Enjoy this no-bake dessert that combines the tropical taste of coconut with a delightful crunch.
Ingredients
For the Crust:
1 cup flour
1/2 cup butter, melted
2 tablespoons sugar
1/2 cup chopped pecans (optional)
For Layer Two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
For Layer Three:
1 small package coconut cream instant pudding mix
1 1/2 cups whole milk
For the Topping:
Remaining whipped topping from the tub
1 cup shredded coconut, toasted
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, mix the flour, melted butter, sugar, and chopped pecans (if using). Press this mixture into the bottom of an 8×8-inch pan.
- Bake the crust for 15-20 minutes until it starts to turn golden. Set aside to cool completely.
- For the second layer, beat the cream cheese and powdered sugar together until smooth. Gently fold in 1 cup of whipped topping. Spread this mixture evenly over the cooled crust.
- In another bowl, whisk together the coconut cream instant pudding mix and milk until thickened. Spread this pudding evenly over the cream cheese layer.
- Spread the remaining whipped topping on top of the pudding layer.
- Toast 1 cup of shredded coconut by microwaving it in 10-second intervals, stirring between each round until golden brown. Sprinkle the toasted coconut over the dessert.
- Refrigerate the dessert for at least 2 hours before serving to let the layers set.
Notes
Ensure the cream cheese is at room temperature for easier blending.
Keep an eye on the toasted coconut as it can burn quickly.
This dessert can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake / Baked Crust
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 350 kcal
