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.
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Why You’ll Love This Coconut Cream Lush
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No baking required
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Loaded with rich, creamy coconut flavor
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Perfect for potlucks, cookouts, or Easter brunch
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Freezer-friendly and easy to make ahead
Ingredients Breakdown
Graham Cracker Crust:
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Graham Cracker Crumbs (1½ cups): Forms the crisp, buttery base of the dessert.
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Granulated Sugar (2 tbsp): Adds a touch of sweetness to the crust.
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Unsalted Butter (½ cup, melted): Binds the crust and adds richness.
Coconut Cheesecake Layer:
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Cream Cheese (16 oz, softened): Provides the rich, creamy base.
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Powdered Sugar (1 cup): Sweetens the cheesecake mixture.
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Coconut Extract (1 tsp): Infuses the layer with tropical coconut flavor.
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Cool Whip (8 oz): Lightens the texture of the cheesecake layer.
Coconut Pudding Layer:
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Instant Coconut Cream Pudding Mix (2 boxes, 3.4 oz each): Adds a silky coconut-flavored layer.
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Half-and-Half (3 cups): Provides a creamy, luxurious consistency (whole milk can be used as a substitute).
Topping:
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Cool Whip (8 oz): Creates a fluffy, sweet top layer.
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Sweetened Shredded Coconut (1 cup, toasted): Adds texture and deep coconut flavor as the finishing touch.
Tips and Tricks:
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For a firmer crust, add an extra tablespoon of butter if crumbs feel dry.
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Cool Whip substitutes like homemade whipped cream (stabilized) also work well.
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Chill overnight for cleaner layers and enhanced flavor fusion.
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Use a hot knife to slice clean pieces.
Variations and Customizations:
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Lemon Lush: Swap coconut extract for lemon extract and use lemon pudding.
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Chocolate Coconut Lush: Add a thin layer of chocolate ganache between layers.
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Nutty Twist: Add chopped macadamia or almonds on top of toasted coconut.
Pairing Suggestions:
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Serve with a glass of iced coconut milk latte.
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Pair with fresh tropical fruits like mango, pineapple, or kiwi.
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Drizzle with white chocolate for an elevated presentation.
Storage Instructions:
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Refrigerator: Store covered for up to 5 days.
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Freezer: Freeze for up to 1 month. Thaw in the fridge before serving.
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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.
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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.
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Coconut Cream Lush
- Total Time: 6 hours 25 minutes
- Yield: 12 servings 1x
Description
Coconut Cream Lush – A tropical no-bake wonder! Layers of buttery graham crust, coconut cheesecake, velvety pudding, and cloud-like whipped cream, all crowned with toasted coconut. Easy, elegant, and pure paradise in every bite.
Ingredients
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1½ cups graham cracker crumbs (about 12–14 full sheets)
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2 tablespoons granulated sugar
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½ cup unsalted butter, melted
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16 oz cream cheese, softened
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1 cup powdered sugar
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1 teaspoon coconut extract
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8 oz Cool Whip, thawed
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2 (3.4 oz) boxes instant coconut cream pudding mix (or 1 large 6.8 oz box)
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3 cups half-and-half or whole milk
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8 oz Cool Whip
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1 cup sweetened shredded coconut, toasted
Instructions
1. Make the Graham Cracker Crust
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Lightly grease a 9×13-inch baking dish with non-stick spray.
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In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until mixture resembles wet sand.
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Press firmly into the bottom of the pan using a spatula or the back of a spoon.
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Place in the freezer to chill while preparing the next layer.
2. Prepare the Coconut Cheesecake Layer
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Beat cream cheese and powdered sugar until smooth and creamy.
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Mix in the coconut extract.
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Gently fold in the Cool Whip until well combined and no lumps remain.
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Spread evenly over the chilled crust. Return pan to the freezer for 10 minutes.
3. Mix the Coconut Pudding Layer
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In a large bowl, whisk together coconut pudding mix and half-and-half (or milk) for about 2 minutes, until thickened.
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Pour and spread pudding evenly over the cheesecake layer.
4. Add the Topping
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Spread the remaining Cool Whip over the pudding layer, smoothing it into an even layer.
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Toast shredded coconut at 350°F for 8–10 minutes, stirring halfway through. Let cool.
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Sprinkle toasted coconut over the top of the dessert.
5. Chill and Serve
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Cover the dessert with plastic wrap or a fitted lid.
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Refrigerate for at least 6 hours or overnight for best results.
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Slice into squares and serve chilled. Enjoy!
Notes
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Always toast your coconut just before assembling for the best texture and aroma.
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For a picture-perfect presentation, chill for at least 8 hours or overnight.
- Prep Time: 25 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
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