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Coconut Cream Lush: A Slice of Summer in Every Bite Recipe

Coconut Cream Lush: A Slice of Summer in Every Bite Recipe
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★★★★★

5.1 from 24 reviews

Coconut Cream Lush is a luscious, multi-layered dessert combining a crunchy graham cracker crust, creamy coconut cheesecake, silky coconut pudding, and a fluffy whipped topping, all finished with toasted shredded coconut for a perfect balance of textures and a burst of tropical flavor. This no-bake treat captures the essence of summer in every bite, making it a refreshing and indulgent dessert for warm days or any occasion.

Ingredients

Scale

Crust

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

Coconut Cheesecake Layer

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

Coconut Pudding Layer

  • 2 (3.4 oz) boxes instant coconut cream pudding mix (or a 6.8 oz box equivalent)
  • 3 cups half-and-half (or whole milk)

Topping

  • 8 oz Cool Whip
  • 1 cup sweetened shredded coconut, toasted

Instructions

  1. Prepare the Graham Cracker Crust: Spray a 9×13-inch baking pan with non-stick spray. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture is evenly coated and slightly damp. Press the mixture firmly and evenly into the bottom of the pan to form a compact crust. Place the pan in the freezer to chill while preparing the next layer.
  2. Make the Coconut Cheesecake Layer: In a large bowl, beat softened cream cheese with powdered sugar until smooth. Add coconut extract and blend well. Gently fold in thawed Cool Whip until the mixture is light and creamy with no lumps. Spread the cheesecake mixture evenly over the chilled crust, covering it completely. Return the pan to the freezer to chill while preparing the pudding layer.
  3. Prepare the Coconut Pudding Layer: In a large bowl, whisk together instant coconut cream pudding mix and half-and-half for about 2 minutes until the pudding thickens and smoothens. Spread the pudding layer evenly over the coconut cheesecake layer, making sure the surface is smooth and covers the entire layer beneath.
  4. Add the Topping: Spread the remaining Cool Whip over the coconut pudding layer to create a fluffy top layer. Toast the shredded coconut on a baking sheet in a preheated oven at 350°F (175°C) for 8-10 minutes, stirring halfway through, until golden brown and fragrant. Allow to cool, then sprinkle toasted coconut evenly over the Cool Whip layer.
  5. Chill and Serve: Cover the assembled dessert with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight, to allow layers to set and flavors to meld. When ready, slice into squares and serve chilled for a refreshing and creamy coconut experience.

Notes

  • For richer pudding, use half-and-half instead of milk.
  • Press graham cracker crust firmly to avoid a crumbly base.
  • Cool Whip can be replaced with homemade whipped cream for a fresher topping.
  • Toast shredded coconut carefully as it can burn quickly; stir halfway for even toasting.
  • Keep the dessert refrigerated until serving to maintain structure and taste.
  • To make it dairy-free, use dairy-free cream cheese and coconut-based pudding alternatives.

Nutrition

Keywords: Coconut Cream Lush, coconut dessert, no-bake dessert, layered dessert, summer dessert, coconut cheesecake, coconut pudding, toasted coconut

Find it online: https://dailysimplerecipe.com/coconut-cream-lush-a-slice-of-summer-in-every-bite-recipe/