Coconut Cream Lush is a dreamy no-bake dessert layered with a buttery graham cracker crust, rich coconut cheesecake, silky coconut pudding, and a fluffy whipped topping. Finished with toasted shredded coconut, this tropical treat is perfect for potlucks, holidays, or any time you crave a creamy, coconut-packed indulgence.
Why You’ll Love This Coconut Cream Lush
No baking required
Loaded with rich, creamy coconut flavor
Perfect for potlucks, cookouts, or Easter brunch
Freezer-friendly and easy to make ahead
Ingredients Breakdown
Graham Cracker Crust:
Graham Cracker Crumbs (1½ cups): Forms the crisp, buttery base of the dessert.
Granulated Sugar (2 tbsp): Adds a touch of sweetness to the crust.
Unsalted Butter (½ cup, melted): Binds the crust and adds richness.
Coconut Cheesecake Layer:
Cream Cheese (16 oz, softened): Provides the rich, creamy base.
Powdered Sugar (1 cup): Sweetens the cheesecake mixture.
Coconut Extract (1 tsp): Infuses the layer with tropical coconut flavor.
Cool Whip (8 oz): Lightens the texture of the cheesecake layer.
Coconut Pudding Layer:
Instant Coconut Cream Pudding Mix (2 boxes, 3.4 oz each): Adds a silky coconut-flavored layer.
Half-and-Half (3 cups): Provides a creamy, luxurious consistency (whole milk can be used as a substitute).
Topping:
Cool Whip (8 oz): Creates a fluffy, sweet top layer.
Sweetened Shredded Coconut (1 cup, toasted): Adds texture and deep coconut flavor as the finishing touch.
Tips and Tricks:
For a firmer crust, add an extra tablespoon of butter if crumbs feel dry.
Cool Whip substitutes like homemade whipped cream (stabilized) also work well.
Chill overnight for cleaner layers and enhanced flavor fusion.
Use a hot knife to slice clean pieces.
Variations and Customizations:
Lemon Lush: Swap coconut extract for lemon extract and use lemon pudding.
Chocolate Coconut Lush: Add a thin layer of chocolate ganache between layers.
Nutty Twist: Add chopped macadamia or almonds on top of toasted coconut.
Pairing Suggestions:
Serve with a glass of iced coconut milk latte.
Pair with fresh tropical fruits like mango, pineapple, or kiwi.
Drizzle with white chocolate for an elevated presentation.
Storage Instructions:
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze for up to 1 month. Thaw in the fridge before serving.
Make Ahead: Can be made 1–2 days ahead without compromising texture.
Popular Questions:
Can I use homemade pudding instead of instant?
Yes! Just ensure it’s thick and fully cooled before spreading.
What can I use instead of graham crackers?
Vanilla wafers, digestive biscuits, or shortbread cookies make excellent substitutes.
Is there a dairy-free version?
Use dairy-free cream cheese, whipped topping, and coconut milk for a plant-based option.
Can I make this gluten-free?
Yes! Just use gluten-free graham crackers and ensure all other ingredients are certified gluten-free.
Coconut Cream Lush
Ingredients
Method
- Combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into the bottom of a greased 9×13-inch dish. Chill for 30 minutes.
- Beat softened cream cheese and powdered sugar until smooth. Fold in half of the whipped topping and coconut extract. Spread evenly over chilled crust.
- Whisk pudding mix with half-and-half until thickened. Spread over cheesecake layer and refrigerate for 10–15 minutes.
- Spread remaining whipped topping over the pudding layer and sprinkle with toasted shredded coconut.
- Refrigerate for at least 6 hours or overnight before slicing and serving.
