Coconut Cream Lush (+Video)
If you’re looking for a delicious and easy-to-make dessert, then you’ll love this no-bake Coconut Cream Lush recipe that features four layers of creamy coconut goodness!
AN EASY DESSERT RECIPE
Coconut Cream Lush is the perfect easy, breezy dessert recipe! These layered dessert recipes have been around for decades and they are classics for a reason. This creamy, coconut-packed concoction has only a handful of ingredients and requires about a half hour of prep time. So grab your mixing bowl and get ready to indulge in this refreshingly rich slice of heaven!
FREQUENTLY ASKED QUESTIONS:
If you cannot find the coconut cream pudding mix, I found the best way to replace this was by substituting with vanilla instant pudding and adding in 1-2 teaspoons coconut extract and ½ cup unsweetened coconut flakes. It turns out perfect!
Want to bring a little crunch to the crust? Try adding some chopped pecans or other nuts.
There is a trick to cutting these layered desserts. To cut nice, clean pieces of Coconut Cream Lush, use a clean, sharp knife. Before making your first slice, run the blade under some warm water then quickly dry it before slicing. Then after each slice through the dessert, wipe the blade to get excess dessert off. Continue this way for each slice.
Sure, this is a basic recipe to work of off. You can use other flavors to make other tasty treats too. I bet pineapple would be lovely to try.
Leftovers should be covered and placed in the fridge for up to 3 days or they should be frozen for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- graham crackers – you can use graham cracker crumbs, you’ll need about 2 cups
- salted butter – you can use unsalted if that is all you have and add about 1/2 teaspoon of salt
- cream cheese – this must be at room temperature or it’ll end up lumpy when you try to mix it
- powdered sugar – sometimes called confectioners sugar
- vanilla extract – you can uses coconut extract if you really want to amp up the coconut flavor
- instant coconut cream pudding mix – if you can’t find the coconut flavor, see my FAQ above on how to substitute
- milk – I only recommend 2% or higher milk here. I have never used milk substitute so can’t say how that would turn out
- whipped topping – Cool Whip comes frozen so pop it into the fridge the night before you want to make this dessert so it will be thawed in time
- sweetened coconut flakes – I like the toasting these to add flavor but you can leave it untested if you prefer
HOW TO MAKE COCONUT CREAM LUSH
Prepare a 9×13-inch baking dish by spraying lightly with non-stick spray. Set aside. In a medium bowl, combine the graham cracker crumbs and the melted butter. Mix until fully combined. Press the crumbs into the bottom of the prepared baking dish to form the crust. Refrigerate until the next layer is ready.
Prepare the cream cheese layer by using a hand mixer to combine the cream cheese, powdered sugar, and vanilla extract. Mix until combined and fluffy. About 3-4 minutes. Smooth the cream cheese layer evenly over the crust.
Prepare the pudding layer by adding 2 packages of instant coconut pudding mix and the milk to a large bowl. Whisk until thickened. Pour over the cream cheese layer and smooth evenly.
Spread the whipped topping evenly over the pudding layer. Refrigerate until the coconut flakes are ready.
To toast the coconut, add 1 cup of sweetened coconut flakes to a baking sheet and place in a 350F-degree oven for 5 minutes, stirring in between, until the flakes are golden brown. Allow them to cool, then sprinkle over top of the whipped topping.
Refrigerate the dessert for at least 1 hour
CRAVING MORE RECIPES?
Coconut Cream Lush (+Video)
Ingredients
Crust
- 2 sleeves graham crackers, finely crushed
- 1/2 cup (1 stick) salted butter, melted
Cream Cheese Layer
- 16 ounces (2 blocks) cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Pudding Layer
- 2 (3.4 ounce) packages instant coconut cream pudding mix
- 3 ½ cups milk
Topping
- 8 ounce tub whipped topping, thawed (Cool Whip)
- 1 cup sweetened coconut flakes, toasted
Instructions
- Prepare a 9×13-inch baking dish by spraying lightly with non-stick spray. Set aside.
Crust
- In a medium bowl, combine the graham cracker crumbs and the melted butter. Mix until fully combined. Press the crumbs into the bottom of the prepared baking dish to form the crust. Refrigerate until the next layer is ready.
Cream Cheese Layer
- Prepare the cream cheese layer by using a hand mixer to combine the cream cheese, powdered sugar, and vanilla extract. Mix until combined and fluffy. About 3-4 minutes.
- Smooth the cream cheese layer evenly over the crust.
Pudding Layer
- Prepare the pudding layer by adding 2 packages of instant coconut pudding mix and the milk to a large bowl. Whisk until thickened. Pour over the cream cheese layer and smooth evenly.
Topping
- Spread the whipped topping evenly over the pudding layer. Refrigerate until the coconut flakes are ready.
- To toast the coconut, add 1 cup of sweetened coconut flakes to a baking sheet and place in a 350F-degree oven for 5 minutes, stirring in between, until the flakes are golden brown. Allow them to cool, then sprinkle over top of the whipped topping.
- Refrigerate the dessert for at least 1 hour.
Video
Notes
- If you want to add some crunch to the crust, try using chopped pecans.
- 2 sleeves of graham crackers will give you about 2 cups crushed.
- Can’t find the pudding mix? Just try regular vanilla pudding with 1-2 teaspoons coconut extract and ½ cup unsweetened coconut flakes.
- Leftovers can be covered and stored in an airtight container or just covered and kept in the fridge for up to 3 days.
- You can freeze this no bake dessert for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Yummy! Perfect for the summer!
Definitely!
I haven’t tried making it yet. What can i sub the cream cheese for? I don’t like cream cheese.
I don’t know I’m sorry. I would say Neufchâtel or mascarpone cheese but they taste similar to cream cheese. Maybe someone has some on here has some suggestions for you 🙂
You can try substituting with soft silken tofu.