Description
Coconut Cream Lush is a delicious layered dessert featuring a buttery graham cracker crust, creamy layers of cream cheese and pudding, topped with fluffy whipped topping and toasted coconut. This no-bake treat is perfect for gatherings and offers a rich coconut flavor with a smooth, refreshing texture.
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 Layer
- 1 (3.4 oz) box instant coconut pudding mix
- 1 (3.4 oz) box instant vanilla pudding mix
- 3 cups cold milk
Topping
- 1 1/2 cups whipped topping
- 1 cup shredded coconut, toasted
- Extra whipped topping or coconut flakes for garnish (optional)
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs and melted butter. Mix until crumbs are evenly coated. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form a compact crust layer, then chill it in the refrigerator while preparing the next layers.
- Make the cream cheese layer: Beat the softened cream cheese with powdered sugar until smooth. Gently fold in 1 cup of whipped topping until well incorporated. Spread this cream cheese mixture evenly over the chilled crust layer and return to the refrigerator to set.
- Prepare the pudding layers: In a large bowl, whisk together the instant coconut pudding mix and instant vanilla pudding mix with the cold milk. Whisk for about 2 minutes until the pudding thickens. Let it set for about 5 minutes to firm up.
- Assemble pudding layer: Spread the thickened pudding evenly over the cream cheese layer. Then, spread 1 1/2 cups of whipped topping over the pudding layer, smoothing it out evenly.
- Add topping and chill: Sprinkle the shredded toasted coconut evenly over the final whipped topping layer. Optionally, garnish with extra whipped topping or coconut flakes. Cover the dish and refrigerate for at least 4 hours or overnight to allow layers to set fully and flavors to meld.
- Serve: Once chilled, cut into 12 servings and serve cold for a creamy, refreshing dessert.
Notes
- To toast coconut, spread shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally until golden brown.
- For best results, use full-fat cream cheese and whipped topping for a richer texture.
- This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- If you prefer, use homemade whipped cream instead of store-bought whipped topping.
