Coconut Cream Lush Recipe
Coconut Cream Lush is a luscious layered dessert featuring a crunchy graham cracker crust, creamy coconut cheesecake, smooth coconut pudding, and a fluffy whipped topping garnished with toasted shredded coconut. This no-bake dessert combines tropical coconut flavors with a satisfying texture contrast, perfect for warm weather or any occasion requiring a refreshing treat.
- Prep Time: 20 minutes
- Cook Time: 10 minutes (toasting coconut)
- Total Time: 6 hours 30 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Graham Cracker 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 one 6.8 oz box)
- 3 cups half-and-half (or whole milk)
Topping
- 8 oz Cool Whip
- 1 cup sweetened shredded coconut, toasted
Instructions
- Prepare the Graham Cracker Crust: Spray a 9×13-inch baking pan with non-stick spray. In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly coated and slightly damp. Press mixture firmly and evenly into the bottom of the pan. Freeze while preparing next layer.
- Make the Coconut Cheesecake Layer: Beat softened cream cheese and powdered sugar together until smooth. Stir in coconut extract. Fold in thawed Cool Whip gently to combine. Spread this mixture evenly over the chilled crust. Return pan to freezer.
- Prepare the Coconut Pudding Layer: Whisk instant coconut cream pudding mixes with half-and-half for about 2 minutes until thickened. Spread pudding evenly over the coconut cheesecake layer.
- Add the Topping: Spread remaining Cool Whip on top of pudding layer. Toast shredded coconut on a baking sheet in a 350°F oven for 8-10 minutes, stirring halfway, until golden and fragrant. Cool toasted coconut, then sprinkle evenly over Cool Whip.
- Chill and Serve: Cover pan with plastic wrap and refrigerate at least 6 hours or overnight until firm. Slice into squares and serve chilled.
Notes
- Use half-and-half for a richer pudding layer, or whole milk for a lighter consistency.
- Make sure the cream cheese is softened for a smooth cheesecake layer.
- Press crust firmly to ensure it holds together when slicing.
- Toast shredded coconut watchfully to avoid burning.
- Chilling overnight improves flavor melding and makes slicing easier.
Keywords: Coconut Cream Lush, coconut dessert, layered dessert, no-bake cheesecake, graham cracker crust, coconut pudding, toasted coconut, summer dessert
Find it online: https://victoriablair.com/coconut-cream-lush-recipe/
