Coconut Cream Lush Recipe

Introduction

Coconut Cream Lush is a luscious layered dessert that combines a buttery graham cracker crust with creamy coconut pudding and fluffy whipped topping. It’s a crowd-pleaser for any occasion, offering a perfect balance of sweet and tropical flavors.

Ingredients

• 1 ½ cups graham cracker crumbs (about 12–14 graham cracker sheets)
• 2 tbsp granulated sugar
• ½ 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 (first portion)
• 2 (3.4 oz) boxes instant coconut cream pudding mix (or 1 box of 6.8 oz)
• 3 cups half-and-half (or whole milk)
• 8 oz Cool Whip (second portion)
• 1 cup sweetened shredded coconut

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture evenly into the bottom of a 9×13 inch baking dish.
2. Step 2: Bake the crust for 8–10 minutes until lightly browned. Remove from oven and let cool completely.
3. Step 3: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and coconut extract, then beat until creamy.
4. Step 4: Fold in 8 oz of thawed Cool Whip gently until combined. Spread this cream cheese layer evenly over the cooled crust.
5. Step 5: In another bowl, whisk together the instant coconut cream pudding mix with 3 cups half-and-half until thickened (about 2 minutes). Spread the pudding layer over the cream cheese layer.
6. Step 6: Spread the remaining 8 oz of Cool Whip over the pudding layer for a fluffy topping.
7. Step 7: Sprinkle the sweetened shredded coconut evenly over the top layer.
8. Step 8: Refrigerate the dessert for at least 4 hours or overnight to set before serving.

Tips & Variations

• For extra texture, toast the shredded coconut lightly before sprinkling on top.
• Use full-fat cream cheese for a richer flavor and smoother texture.
• Substitute almond milk for half-and-half to make the pudding layer dairy-free, but results may vary.
• Garnish with fresh pineapple chunks or sliced bananas for a tropical twist.

Storage

Store Coconut Cream Lush covered in the refrigerator for up to 4 days. Keep it chilled to maintain the pudding’s texture and prevent the whipped topping from separating. Reheat is not recommended; serve cold for best flavor and consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Coconut Cream Lush ahead of time?

Yes, this dessert actually tastes better after chilling overnight, as it allows the layers to set and flavors to meld perfectly.

What can I substitute for Cool Whip?

You can use homemade whipped cream or any store-bought whipped topping as a substitute for Cool Whip.

Coconut Cream Lush Recipe

Print Recipe

★★★★★

4.9 from 54 reviews

Coconut Cream Lush is a decadent, layered dessert featuring a crunchy graham cracker crust, a creamy coconut-infused cream cheese layer, and a luscious coconut pudding topped with whipped topping and shredded coconut. This no-bake treat is perfect for coconut lovers looking for a rich and refreshing dessert with a tropical flair.

• Author: Bella
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 ½ cups graham cracker crumbs (about 12–14 graham cracker sheets)
• 2 tbsp granulated sugar
• ½ cup unsalted butter, melted

Cream Cheese Layer

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

Pudding Layer

• 2 (3.4 oz) boxes of instant coconut cream pudding mix (or 1 box of 6.8 oz)
• 3 cups half-and-half (or whole milk)
• 8 oz Cool Whip
• 1 cup sweetened shredded coconut

Instructions

1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9×13 inch baking dish to create an even crust layer. Place it in the refrigerator to chill while preparing the filling.
2. Make the cream cheese layer: In a large mixing bowl, beat the softened cream cheese with powdered sugar and coconut extract until smooth and creamy. Gently fold in 8 oz of thawed Cool Whip until fully incorporated. Spread this mixture evenly over the chilled crust. Return the dish to the refrigerator.
3. Prepare the pudding layer: In another bowl, whisk together the instant coconut cream pudding mix and half-and-half until thickened, following package directions (usually about 2 minutes). Fold in 8 oz of Cool Whip and the shredded sweetened coconut until combined.
4. Assemble the dessert: Spoon the pudding mixture carefully over the cream cheese layer, smoothing it out with a spatula. Sprinkle a light layer of shredded coconut on top for garnish if desired.
5. Chill and serve: Refrigerate the assembled dessert for at least 4 hours, preferably overnight, to allow layers to set and meld together. Serve chilled and enjoy a rich, creamy coconut delight.

Notes

• For best results, use full-fat cream cheese and half-and-half or whole milk for a creamy texture.
• You can substitute Cool Whip with homemade whipped cream if preferred.
• Using sweetened shredded coconut enhances the dessert’s overall sweetness and flavor, but unsweetened coconut can be used for a less sweet option.
• This dessert is best served cold and should be stored in the refrigerator.
• Make sure to soften the cream cheese to avoid lumps in the cream cheese layer.

Keywords: coconut cream lush, layered dessert, coconut dessert, no bake dessert, creamy coconut pudding, graham cracker crust, easy summer dessert