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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.

Ingredients

Scale

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

Find it online: https://nayabaker.com/coconut-cream-lush-recipe/