Coconut Cream Lush Recipe

Introduction

Coconut Cream Lush is a luscious, layered dessert combining a crispy graham cracker crust, creamy coconut cheesecake, smooth coconut pudding, and a fluffy whipped topping. Finished with toasted shredded coconut, this treat is perfect for any occasion when you want a taste of tropical indulgence.

Ingredients

• 1 1/2 cups graham cracker crumbs (about 12-14 graham cracker sheets)
• 2 tbsp granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened (2-8 ounce blocks)
• 1 cup powdered sugar
• 1 tsp coconut extract
• 8 oz Cool Whip, thawed (divided)
• 2 (3.4 oz) boxes instant coconut cream pudding mix (or one 6.8 oz box)
• 3 cups half-and-half (or whole milk)
• 1 cup sweetened shredded coconut, toasted

Instructions

1. Step 1: Spray a 9×13-inch baking pan with non-stick spray. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly coated and the mixture holds together when pressed. Press firmly and evenly into the bottom of the pan. Freeze while preparing the next layer.
2. Step 2: In a large bowl, beat softened cream cheese and powdered sugar until smooth. Stir in coconut extract. Fold in half of the Cool Whip until light and creamy. Spread this cheesecake mixture evenly over the chilled crust. Return to the freezer.
3. Step 3: Whisk together the instant coconut cream pudding mix and half-and-half for about 2 minutes until thickened. Spread the pudding evenly over the cheesecake layer, covering the surface completely.
4. Step 4: Spread the remaining Cool Whip over the pudding layer. Toast shredded coconut on a baking sheet in a 350°F oven for 8–10 minutes, stirring halfway through, until golden and fragrant. Let cool, then sprinkle over the top.
5. Step 5: Cover the pan and refrigerate for at least 6 hours or overnight to set. Slice into squares and serve chilled.

Tips & Variations

• For a richer pudding layer, use half-and-half instead of milk.
• Substitute crushed vanilla wafer cookies for the graham cracker crumbs for a different crust flavor.
• If you prefer less sweetness, reduce the powdered sugar slightly in the cheesecake layer.
• Use homemade whipped cream instead of Cool Whip for a fresher topping.
• Toast the coconut carefully and watch it closely to prevent burning, stirring often.

Storage

Store Coconut Cream Lush covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Reheat is not recommended; enjoy this dessert cold for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding instead of coconut cream pudding?

While the dessert’s signature coconut flavor relies on coconut cream pudding, you can substitute vanilla pudding in a pinch. However, expect a less pronounced coconut taste.

Can I prepare this dessert ahead of time?

Yes! Coconut Cream Lush actually benefits from chilling overnight, allowing the layers to set properly and the flavors to meld beautifully.

Coconut Cream Lush Recipe

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★★★★★

4.6 from 73 reviews

Coconut Cream Lush is a decadent layered dessert featuring a crispy graham cracker crust, a light and creamy coconut cheesecake layer, a luscious coconut pudding topping, and a fluffy whipped cream finish crowned with toasted shredded coconut for a perfect tropical treat.

• Author: Naya
• Prep Time: 25 minutes
• Cook Time: 10 minutes (toasting coconut)
• Total Time: 6 hours 35 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (about 12–14 graham cracker sheets)
• 2 tbsp granulated sugar
• 1/2 cup unsalted butter, melted

Coconut Cheesecake Layer

• 16 oz cream cheese, softened (2–8 ounce blocks)
• 1 cup powdered sugar
• 1 tsp coconut extract
• 8 oz Cool Whip, thawed

Coconut Pudding Layer

• 2 (3.4 oz) boxes instant coconut cream pudding mix (or a 6.8 oz box)
• 3 cups half-and-half (or whole milk)

Topping

• 8 oz Cool Whip
• 1 cup sweetened shredded coconut, toasted

Instructions

1. Prepare the Graham Cracker Crust: Spray a 9×13-inch baking pan with non-stick spray. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until crumbs are evenly coated and slightly damp. Press the mixture firmly and evenly into the bottom of the prepared pan, compacting it well. Place the crust in the freezer to chill while preparing the next layer.
2. Make the Coconut Cheesecake Layer: In a large bowl, beat the softened cream cheese with powdered sugar until smooth. Add coconut extract and fold in the thawed Cool Whip gently until the mixture is light and creamy with no lumps. Spread this mixture evenly over the chilled graham cracker crust. Return to the freezer to chill while preparing the pudding layer.
3. Prepare the Coconut Pudding Layer: In a large bowl, whisk together the instant coconut cream pudding mix and half-and-half (or whole milk) for about 2 minutes until the pudding thickens and becomes smooth. Spread this pudding evenly over the coconut cheesecake layer, covering the surface completely.
4. Add the Topping: Spread the remaining Cool Whip evenly over the pudding layer to create a fluffy top. To toast shredded coconut, spread it in a single layer on a baking sheet and toast in a preheated 350°F oven for 8-10 minutes, stirring halfway through to brown evenly. Watch carefully to prevent burning. Cool the toasted coconut and sprinkle evenly over the whipped topping.
5. Chill and Serve: Cover the pan with plastic wrap or a lid and refrigerate for at least 6 hours or overnight to allow the layers to set and flavors to meld. Once chilled, slice into squares and serve the cool, creamy coconut layered dessert.

Notes

• Freezing the crust and cheesecake layers before adding pudding helps maintain firm, well-defined layers.
• If the graham cracker mixture is too dry, add more melted butter a tablespoon at a time for better binding.
• Use half-and-half for richer pudding; whole milk is a lighter alternative.
• Toast the shredded coconut carefully as it can burn quickly; stirring halfway ensures even toasting.
• For best flavor, refrigerate the dessert overnight to let layers set fully.

Keywords: Coconut Cream Lush, layered dessert, coconut pudding, graham cracker crust, no-bake dessert, creamy coconut dessert