If you are ready to dive into a dessert that feels like a tropical vacation in every bite, this Coconut Cream Layered Dessert Recipe is your next go-to sweet treat. Layer upon luscious layer of creamy coconut pudding, smooth cream cheese, a buttery crust, and toasted coconut topping come together perfectly for an irresistibly rich and refreshing experience. Whether you’re serving up at a family gathering or craving a comforting solo indulgence, this dessert brings a delightful balance of textures and flavors that is both elegant and utterly comforting.
Ingredients You’ll Need
Gathering the ingredients for this Coconut Cream Layered Dessert Recipe is wonderfully straightforward. Each component plays a key role, whether it’s creating a crisp base, a velvety middle, or a delightful coconut finish. You’ll be amazed how these simple ingredients transform into such a stunning and satisfying dessert.
- 1 cup flour: Provides the sturdy foundation for the buttery crust.
- 1/2 cup butter, melted: Adds richness and helps bind the crust together perfectly.
- 2 tablespoons sugar: Just enough sweetness to balance the crust flavors.
- 1/2 cup chopped pecans (optional): Adds a lovely crunch, but feel free to skip if you prefer nut-free.
- 8 ounces cream cheese, room temperature: Brings a creamy tanginess that is essential for the second layer.
- 1 cup powdered sugar: Sweetens the cream cheese layer without grainy texture.
- 1 cup whipped topping: Lightens the cream cheese mixture for that perfect fluff.
- 1 small package coconut cream instant pudding mix: The star ingredient that delivers the luscious coconut flavor and creamy pudding texture.
- 1 1/2 cups whole milk: Needed to prepare the pudding and achieve the ideal consistency.
- Remaining whipped topping from the tub: Covers the pudding layer with a smooth, inviting finish.
- 1 cup shredded coconut, toasted: Adds a toasty, nutty crunch that completes the dessert beautifully.
How to Make Coconut Cream Layered Dessert Recipe
Step 1: Make the Crust
Start by preheating your oven to 350°F (175°C). In a bowl, combine the flour, melted butter, sugar, and if you’re using them, the chopped pecans. Press this mixture firmly into the bottom of an 8×8-inch baking pan, forming a sturdy and flavorful base. Baking this crust until it turns a beautiful golden color takes about 15 to 20 minutes and fills your kitchen with a warm, buttery aroma. Once baked, set it aside to cool completely—this cooling step is crucial for assembling the layers neatly.
Step 2: Prepare the Cream Cheese Layer
While the crust cools, whip up the second layer by beating the cream cheese and powdered sugar until you get a silky-smooth mix. No lumps here! Then, gently fold in 1 cup of whipped topping to lighten the texture, creating a luscious, creamy filling that will spread easily over your crust. Once ready, evenly spread this cloud-like layer on top of the cooled crust—this creamy goodness gives the dessert a rich, tangy middle that balances perfectly with the sweet and coconutty flavors.
Step 3: Make the Coconut Pudding Layer
In a separate bowl, whisk the coconut cream instant pudding mix with the whole milk until the pudding thickens and becomes velvety. This step doesn’t take long but it’s key to achieving that luxuriously smooth coconut flavor. Carefully spread the pudding over the cream cheese layer, ensuring an even surface. This layer brings in that unmistakable tropical essence and creamy texture that makes this dessert truly special.
Step 4: Add the Whipped Topping
Next, grab the remainder of your whipped topping and gently spread it as the final creamy layer on top of the coconut pudding. This invites lightness and airiness, beautifully contrasting the richer layers below. It also creates the perfect canvas for the toasted coconut that will make the dish pop with texture and flavor.
Step 5: Toast and Add the Coconut Topping
For the crowning touch, it’s all about the toasted shredded coconut. Microwave the coconut in 10-second intervals, stirring in between, until it turns a lovely golden brown. This simple toasting step adds a nutty depth and a crisp texture that elevates every bite. Sprinkle the toasted coconut generously over the whipped topping, giving your dessert a tempting look and that signature coconut crunch.
Step 6: Chill and Set
Finally, pop the entire dessert into the refrigerator for at least 2 hours. Chilling is absolutely essential—it lets all those amazing layers set firmly, meld their flavors, and makes the Coconut Cream Layered Dessert Recipe wonderfully refreshing. The wait is definitely worth it when you dive into those flavors and textures coming together so beautifully!
How to Serve Coconut Cream Layered Dessert Recipe
Garnishes
Presentation can be as fun as making the dessert itself. Fresh coconut flakes or a sprinkle of finely chopped pecans add extra texture and visual appeal. A light drizzle of caramel or a few toasted coconut chips on top can also make your dessert look stunning and add a hint of irresistible sweetness and crunch.
Side Dishes
Pair this dessert with a bright fruit salad featuring tropical fruits like mango, pineapple, and kiwi for freshness that cuts through the creaminess. A cup of rich coffee or fragrant jasmine tea also complements the coconut flavors perfectly and enhances the overall dining experience with a perfect balance between warmth and sweetness.
Creative Ways to Present
Take your serving style up a notch by layering this dessert in individual clear glasses or mason jars. Doing so not only makes it visually striking but also offers an easy way to serve guests and control portions. You can even garnish each jar with a mint leaf or a slice of lime for a pop of color and extra zing.
Make Ahead and Storage
Storing Leftovers
Your Coconut Cream Layered Dessert Recipe keeps beautifully for up to 3 days covered tightly in the refrigerator. Keeping it chilled preserves the smooth creaminess of the layers and prevents the toasted coconut topping from losing its crunch—though it may soften slightly after a day or two.
Freezing
While this dessert is best enjoyed fresh and chilled, you can freeze leftovers for up to one month. Be sure to cover it well with plastic wrap and foil to avoid freezer burn. Thaw overnight in the refrigerator before serving—it may lose a bit of the whipped topping’s texture but will still be delicious.
Reheating
This dessert is meant to be served cold and isn’t suitable for reheating. The creamy layers can separate or change texture when warmed. Just enjoy it straight from the fridge for the best taste and texture experience.
FAQs
Can I make this dessert dairy-free?
Absolutely! You can substitute the cream cheese with a dairy-free alternative and use coconut milk or almond milk with a compatible coconut pudding mix. Just keep in mind that texture and flavor may vary slightly but you’ll still end up with a delicious treat.
Is it possible to use fresh coconut instead of shredded coconut?
Yes, fresh coconut will add a bright, natural flavor. You might want to lightly toast it in a pan for that extra crunch and roastiness that complements the layers perfectly.
Can I prepare this dessert in a larger baking dish?
Definitely! Just scale up the ingredient amounts proportionally. A 9×13-inch pan is a common adjustment—just remember to keep the layers balanced and adjust chilling time if needed.
How long does the pudding layer take to set?
The pudding thickens quickly, within a few minutes of whisking, but it sets better as the whole dessert chills for at least 2 hours. This chilling time helps all layers firm up and blend beautifully.
Can I use homemade coconut pudding instead of instant mix?
For sure! Making homemade pudding with coconut milk and cornstarch will give a fresh flavor. Just ensure it’s fully cooled before assembling the layers to maintain texture integrity.
Final Thoughts
This Coconut Cream Layered Dessert Recipe is one of those rare treats that feels indulgent yet refreshingly light, perfect for any occasion. I hope you give it a try and fall in love with how those layered flavors and textures come together to create pure coconut bliss. Sharing this with friends and family is always a joy, and who knows? It might just become your favorite dessert to make again and again.
Print
Coconut Cream Layered Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cream Layered Dessert features a crunchy pecan-flour crust baked to golden perfection, topped with a smooth cream cheese layer, creamy coconut pudding, and fluffy whipped topping, all finished with toasted shredded coconut. An easy, no-fuss layered dessert that’s perfect for gatherings or a refreshing treat.
Ingredients
Crust
- 1 cup flour
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1/2 cup chopped pecans (optional)
Cream Cheese Layer
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 cup whipped topping
Coconut Pudding Layer
- 1 small package coconut cream instant pudding mix
- 1 1/2 cups whole milk
Topping
- Remaining whipped topping from the tub (approximately 1 cup)
- 1 cup shredded coconut, toasted
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, melted butter, sugar, and chopped pecans if using. Press this mixture firmly into the bottom of an 8×8-inch baking pan to form an even crust layer.
- Bake the crust: Place the pan in the oven and bake the crust for 15-20 minutes until it starts to turn golden brown. Remove from oven and let it cool completely before adding the next layer.
- Make the cream cheese layer: In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping, then spread this mixture evenly over the cooled crust layer in the pan.
- Prepare the coconut pudding: In another bowl, whisk together the coconut cream instant pudding mix with 1 1/2 cups of whole milk until the mixture thickens. Spread the pudding evenly on top of the cream cheese layer.
- Add whipped topping: Spread the remaining whipped topping from the tub evenly over the pudding layer to create a smooth, creamy top.
- Toast the shredded coconut: Place 1 cup of shredded coconut in a microwave-safe bowl. Microwave in 10-second intervals, stirring in between each, until the coconut is toasted to a golden brown color.
- Finish and chill: Sprinkle the toasted shredded coconut evenly over the top of the dessert. Refrigerate the entire dessert for at least 2 hours to allow the layers to set before serving.
Notes
- The chopped pecans in the crust are optional but add a nice crunch and flavor.
- Make sure the cream cheese is room temperature to achieve a smooth cream cheese layer.
- To toast shredded coconut without a microwave, you can spread it on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally.
- Refrigerate this dessert for at least 2 hours to ensure all layers set properly and flavors meld.
- This dessert is best served chilled and consumed within 2-3 days for freshness.
