Description
Coconut Cream Lush is a decadent layered dessert featuring a buttery graham cracker crust, a creamy sweetened cream cheese layer, a smooth coconut pudding layer, and a fluffy whipped topping sprinkled with toasted shredded coconut. This no-bake treat combines tropical coconut flavors with a luscious texture, perfect for any occasion.
Ingredients
Scale
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter (melted)
- 2 tablespoons granulated sugar
For the cream cheese layer:
- 1 package (8 oz) cream cheese (softened)
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
For the coconut pudding layer:
- 1 box (3.4 oz) instant coconut cream pudding mix
- 1 ½ cups cold milk
For the topping:
- 1 ½ cups whipped topping
- ½ cup toasted shredded coconut
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press the mixture evenly into the bottom of a 9×9-inch or 9×13-inch baking dish, depending on your preferred thickness of the layers. Bake for 8–10 minutes until set and fragrant, then remove from oven and allow to cool completely.
- Make the cream cheese layer: In a separate bowl, beat softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping until fully incorporated. Spread this mixture evenly over the cooled crust layer.
- Prepare the coconut pudding layer: In another bowl, whisk instant coconut cream pudding mix with cold milk until the mixture thickens, which takes about 2 minutes. Spread this thickened pudding evenly over the cream cheese layer, creating the next distinct layer of the dessert.
- Add the topping and garnish: Spread the remaining 1 ½ cups of whipped topping evenly over the coconut pudding layer. Sprinkle toasted shredded coconut over the top for a crunchy, flavorful finish.
- Chill to set: Place the assembled dessert in the refrigerator and chill for at least 4 hours or preferably overnight. This allows all the layers to set firmly for clean slices and enhanced flavor melding before serving.
Notes
- To toast shredded coconut, spread it out on a baking sheet and bake at 325°F (160°C) for 5–7 minutes, stirring occasionally, until golden brown.
- If instant coconut cream pudding mix is unavailable, you can substitute with vanilla or banana pudding mix for a different flavor.
- For best results, chill the dessert overnight to ensure layers are fully set.
- You can use either a 9×9-inch pan for thicker layers or a 9×13-inch pan for thinner layers based on your preference.
