If you’re a fan of coconut, this Coconut Cream Lush dessert is going to become your new favorite treat! It’s a simple, no-bake layered dessert featuring a graham cracker crust, creamy layers of coconut and vanilla pudding, and a topping of toasted coconut that’s as beautiful as it is delicious. Whether you’re hosting a gathering or craving a refreshing dessert to enjoy on a warm day, this creamy, layered Coconut Cream Lush brings a delightful tropical flavor with every bite.
Ingredients:
Crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
Cream Cheese Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (like Cool Whip)
Coconut Pudding Layer:
1 (3.4 oz) box instant coconut pudding mix
1 (3.4 oz) box instant vanilla pudding mix
3 cups cold milk
Topping:
1 1/2 cups whipped topping
1 cup shredded coconut, toasted
Extra whipped topping or coconut flakes for garnish (optional)
Instructions:
Prepare the Crust:
In a mixing bowl, combine graham cracker crumbs with melted butter, stirring until the texture resembles wet sand. Press the crust mixture firmly into the bottom of a 9×13-inch pan to form an even layer. Place the pan in the refrigerator to set while you prepare the layers.
Cream Cheese Layer:
In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing until fully incorporated. Gently fold in 1 cup of whipped topping until creamy. Spread this mixture evenly over the chilled crust.
Coconut Pudding Layer:
In another bowl, whisk together the instant coconut and vanilla pudding mixes with the cold milk for about 2 minutes, until the mixture begins to thicken. Spread the pudding mixture over the cream cheese layer in the pan.
Topping:
Spread the remaining whipped topping over the pudding layer, and sprinkle the toasted shredded coconut on top for a delicious crunch and tropical aroma.
Chill:
Place the dessert in the refrigerator for at least 4 hours or overnight to allow the layers to set fully. Before serving, garnish with extra whipped topping or coconut flakes if desired.
Serving Tips:
Chill Thoroughly: For the best texture and flavor, chill Coconut Cream Lush for at least 4 hours or overnight. This allows the layers to set firmly and makes it easier to slice and serve.
Slice Cleanly: Use a sharp knife to cut the dessert, wiping the blade between slices for clean, neat edges.
Serve Cold: Coconut Cream Lush tastes best when served cold, so keep it in the refrigerator until ready to enjoy. For extra visual appeal, garnish with extra whipped topping, toasted coconut flakes, or even fresh berries.
Storage Tips:
Refrigerate: Store any leftover Coconut Cream Lush in the refrigerator. Cover the pan tightly with plastic wrap or transfer slices to an airtight container to keep them fresh. It will stay delicious for up to 3 days.
Freezing: While freezing isn’t recommended for optimal texture, you can freeze Coconut Cream Lush in individual portions if necessary. Wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Thaw in the refrigerator before serving, as freezing may slightly alter the texture of the pudding layers.
Keep Away from Heat: Since this is a no-bake dessert with creamy layers, it’s best kept cold and out of direct sunlight or warm settings.
Related Recipes:
FAQs:
Can I make Coconut Cream Lush in advance?
Yes! Coconut Cream Lush is perfect for making ahead. In fact, it needs to chill for at least 4 hours (or overnight) to allow the layers to set properly. It can be prepared a day in advance and stored in the refrigerator until ready to serve.
Can I substitute the whipped topping for something else?
If you’re looking for a healthier or dairy-free alternative, you can substitute whipped topping with coconut whipped cream or whipped coconut milk. For a homemade version, you could also use freshly whipped heavy cream.
Can I use a different crust besides graham crackers?
Absolutely! While graham crackers are classic, you can substitute them with crushed vanilla wafers, shortbread cookies, or even crushed pretzels for a slightly salty twist. Just be sure to adjust the amount of butter to match the consistency.
How long does Coconut Cream Lush last in the refrigerator?
Coconut Cream Lush will stay fresh for up to 3 days in the refrigerator. Be sure to cover it tightly with plastic wrap or store it in an airtight container to maintain its flavor and texture.
Conclusion:
Coconut Cream Lush is a perfect no-bake dessert that combines layers of rich cream cheese, coconut pudding, and crunchy toasted coconut atop a buttery graham cracker crust. Serve this tropical treat at gatherings, summer BBQs, or simply as a family dessert, and enjoy a slice of paradise with each forkful.
📖 Recipe:
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Coconut Cream Lush
- Total Time: 4 hours 20 minutes (includes chilling)
- Yield: 12 servings
- Diet: Vegetarian
Description
Coconut Cream Lush is a tropical, no-bake dessert made with creamy layers of coconut and vanilla pudding, a rich cream cheese filling, and a buttery graham cracker crust. Perfect for coconut lovers, this dessert is easy to prepare and perfect for any occasion, from family dinners to summer parties. With its creamy texture and sweet coconut topping, it’s sure to be a hit with your guests!
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
For the Cream Cheese Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 cup whipped topping (such as Cool Whip)
For the Coconut Pudding Layer:
1 (3.4 oz) box instant coconut pudding mix
1 (3.4 oz) box instant vanilla pudding mix
3 cups cold milk
For the Topping:
1 1/2 cups whipped topping
1 cup shredded coconut, toasted
Extra whipped topping or coconut flakes for garnish (optional)
Instructions
- Prepare the Crust:
In a bowl, combine graham cracker crumbs and melted butter, mixing until the texture resembles wet sand. Press this mixture into the bottom of a 9×13-inch pan to form an even layer. Place in the refrigerator to set. - Make the Cream Cheese Layer:
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and mix until combined. Gently fold in 1 cup of whipped topping until creamy. Spread this mixture evenly over the chilled crust. - Prepare the Coconut Pudding Layer:
In another bowl, whisk together the coconut and vanilla pudding mixes with cold milk for about 2 minutes, until thickened. Spread the pudding mixture over the cream cheese layer. - Add the Topping:
Spread the remaining whipped topping over the pudding layer. Sprinkle the toasted shredded coconut on top for extra flavor and texture. - Chill:
Refrigerate the dessert for at least 4 hours or overnight to allow the layers to set. Garnish with extra whipped topping or coconut flakes if desired before serving.
Notes
For the toasted coconut, simply spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden brown.
You can make this dessert a day ahead and store it in the fridge, making it a great option for parties or gatherings.
If you prefer a dairy-free version, swap the cream cheese, whipped topping, and milk for plant-based alternatives.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 350 kcal
