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
Scale
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.
