Perfect Coconut Cream Lush Dessert Recipe: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Coconut Cream Lush.
Estimated reading time: 5 minutes
This Perfect Coconut Cream Lush Dessert Recipe recipe is light, creamy, and filled with coconut deliciousness. It’s a one-pan dessert that feeds a crowd and even has a no-bake crust option for those hot weather days.
Table of contents
Perfect Coconut Cream Lush Dessert Recipe
Hello Everyone, boy do I have a treat for you!
This Perfect Coconut Cream Lush Dessert Recipe.
It’s the perfect, cool, one-pan dessert for picnics, and any kind of warm weather gathering, like say, Mother’s Day, Memorial Day, 4th of July, or Labor Day.
I love that these “lush” recipes are not too sweet, so you can really enjoy it without being overwhelmed by sweetness. Did you see my previous Lemon Lush recipe?
I just love the simplicity of this dessert and what’s different about this Perfect Coconut Cream Lush Dessert Recipe versus my previous Lemon Lush is that I give an option to make it “no-bake” using a graham cracker crust.
Yay for keeping those hot weather days cool!
Of course, I also include the traditional baked crust option too.
Ingredients
Graham Cracker Crust (for no-bake crust option)
- 2 packages of regular graham crackers
- 5-8 tablespoons of unsalted butter, melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
Bottom Pecan Crust Layer (for baked crust option)
- 2 cups all-purpose flour
- 1 cup unsalted butter, melted and cooled
- 1/2 cup finely chopped or food processor processed pecans
- 1/4 cup granulated white sugar
Cream Cheese Layer
- 2 (8 ounces) packages of cream cheese, softened to room temperature
- 1 cup granulated white sugar
- 1-2 tablespoons freshly squeezed lemon juice
Coconut Cream Pudding Layer
- 2 (3.4 ounces) packages instant coconut cream pudding mix *my local grocery stores do not carry this flavor perhaps because of the region but Amazon Prime has it
- 4 cups milk (you can also do 3 1/2 if you want it slightly thicker)
Whipped Topping & Toasted Coconut Garnish Layer
- 1 (8 ounces) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream
- 1 cup toasted coconut flakes (unsweetened)
- Optional: Sprinkle finely chopped pecans on top
Kitchen Tools
- 9-inch x 13-inch baking pan
- Food processor
- large mixing bowls
- Measuring cups
- Wet measure
- baking spatula
- whisk
- offset spatula
- foil-lined baking pan for toasting the coconut flakes
- Spatula for serving
You can freeze the Perfect Coconut Cream Lush Dessert Recipe overnight (at least 6 hours) to get more defined slices.
Make sure you use a sharp knife to cut down into the bottom crust first before removing it with the spatula. It will defrost fairly quickly.
Do not freeze if you substituted homemade whipped cream for the whipped topping because I can not guarantee the results.
Those toasted coconut flakes add a nice crunchy texture to this smooth, silky dessert.
I suggest using an offset spatula for spreading the layers and making sure it’s clean before starting a new layer.
After refrigerating, for serving to show more defined layers, you can just take a butter knife or offset spatula and “wipe” along the sides and the layers will show nicely.
I know you will enjoy this Perfect Coconut Cream Lush Dessert Recipe, it’s so light and delicious you will want more than one slice!
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Please let me know in the comments below!
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Perfect Coconut Cream Lush Dessert Recipe
This Perfect Coconut Cream Lush Dessert Recipe recipe is light, creamy, and filled with coconut deliciousness. It’s a one-pan dessert that feeds a crowd and even has a no-bake crust option for those hot weather days.
Ingredients
Graham Cracker Crust (for no-bake crust option):
- 2 packages of regular graham crackers, , finely ground
- 5-8 tablespoons of unsalted butter, , melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
Bottom Pecan Crust Layer (for baked crust option):
- 2 cups all-purpose flour
- 1 cup unsalted butter, , melted and cooled
- 1/2 cup finely chopped or food processor processed pecans
- 1/4 cup granulated white sugar
Cream Cheese Layer:
- 2 (8 ounce) packages cream cheese, softened to room temperature
- 1 cup granulated white sugar
- 1-2 tablespoons fresh squeezed lemon juice
Coconut Cream Pudding Layer:
- 2 (3.4 ounce) packages instant coconut cream pudding mix
- 4 cups milk, (you can also do 3 1/2, if you want it a little thicker)
Whipped Topping & Toasted Coconut Garnish Layer:
- 1 (8 ounce) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream
- 1 cup toasted coconut flakes, (unsweetened)
- Optional: Sprinkle finely chopped pecans on top
Instructions
Graham Cracker Crust (for no-bake crust option)
- In a medium-large bowl, mix melted and cooled unsalted butter with processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer are ready.
Bottom Pecan Crust Layer (for baked crust option)
- Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans, and 1/4 cup sugar. Press into the bottom of a 9 x 13-inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow cooling completely before adding any layers.
Cream Cheese Layer
- Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons freshly squeezed lemon juice (2 tablespoons works best for me). The mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no-bake graham cracker crust.
Coconut Cream Pudding Layer
- In a large mixing bowl, whisk milk and instant coconut cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
Whipped Topping & Toasted Coconut Garnish Layer
- Spread thawed whipped topping on top of the pudding layer. Toast the unsweetened coconut flakes on a foil-lined baking sheet in the toaster oven or oven (350 degrees F) for 5 minutes; you should toss the flakes halfway to ensure even toasting. Be careful not to burn the coconut flakes and toast them until they are golden light brown. When the coconut flakes are cool, sprinkle them all over the Coconut Cream Lush and reserve more for sprinkling on slices. Optionally, you can freeze the Coconut Cream Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!
Notes
I suggest using an offset spatula for spreading the layers and make sure it's clean before starting a new layer. After refrigerating, for serving to show more defined layers, you can just take a butter knife and "wipe" along the sides and the layers will show nicely. You can freeze the Coconut Cream Lush overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing it with the spatula. It will defrost fairly quickly.
Recommended Products
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Pyrex Grab Glass Bakeware and Food Storage Set, 8-Piece, Clear -
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Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
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Pyrex Smart Essentials 8-Piece Mixing Bowl Set
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 713Total Fat: 50gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 101mgSodium: 237mgCarbohydrates: 61gFiber: 3gSugar: 34gProtein: 9g
Please note that the Calculated Nutrition is an estimate at best.
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