Description
Coconut Cream Lush is a rich, creamy, no-bake layered dessert featuring a graham cracker crust, a luscious cream cheese and whipped topping layer, topped with coconut and vanilla pudding layers, all garnished with toasted shredded coconut. Perfect for coconut lovers looking for an easy and decadent treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Cream Cheese Layer
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup whipped topping (such as Cool Whip)
Pudding Layers
- 1 (3.4 oz) box instant coconut pudding mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 3 cups cold milk
- 1 1/2 cups whipped topping
Topping
- 1 cup shredded coconut, toasted
- Extra whipped topping or coconut flakes for garnish (optional)
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs and melted unsalted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Refrigerate while preparing the next layers.
- Make the cream cheese layer: Using a hand mixer or stand mixer, beat the softened cream cheese until smooth. Gradually add powdered sugar and continue beating until creamy. Fold in 1 cup of whipped topping gently until fully combined. Spread this mixture evenly over the chilled crust layer.
- Mix the puddings: In a large bowl, whisk together the coconut pudding mix, vanilla pudding mix, and cold milk until the mixture thickens slightly, about 2 minutes. This creates a smooth pudding base.
- Fold pudding with whipped topping: Gently fold 1 1/2 cups of whipped topping into the pudding mixture until smooth and fluffy. Spread this creamy pudding layer evenly over the cream cheese layer in the baking dish.
- Add toasted coconut topping: Sprinkle the toasted shredded coconut evenly over the top of the pudding layer. Optionally, garnish with extra whipped topping or additional coconut flakes to enhance the presentation.
- Chill the dessert: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the dessert is fully set and firm. This chilling time ensures the layers meld beautifully for the best texture and flavor.
Notes
- For best results, use full-fat cream cheese and whipped topping for rich flavor and texture.
- Toast shredded coconut by placing in a dry skillet over medium heat and stirring frequently until golden brown.
- Instant pudding mixes do not require cooking, making this dessert quick and easy to assemble.
- Store covered in the refrigerator and consume within 3 days for optimal freshness.
- You can substitute regular whipped topping with coconut-flavored whipped topping for an extra coconut punch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
