Home » Dessert Recipes » Coconut Cream Lush (+Video)

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!

A piece of Coconut Lush with a bite taken out.

FREQUENTLY ASKED QUESTIONS:

What if I can’t find the coconut cream pudding mix?

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! 

What else can I add to the crust?

Want to bring a little crunch to the crust? Try adding some chopped pecans or other nuts.

How do I cut this neatly?

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.

Can I use other pudding flavors?

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.

How to store leftovers?

Leftovers should be covered and placed in the fridge for up to 3 days or they should be frozen for up to 3 months.

A serving utensil holding a slice of coconut lush dessert.

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
Coconut pudding, whipped topping, cream cheese, vanilla extract, butter, graham crackers, powdered sugar, milk, and coconut flakes.

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. 

Graham cracker crust in the bottom of the pan.

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.

Cream cheese layered being spread out on a graham cracker 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. 

Pudding layer being spread out for the Coconut Lush dessert.

Spread the whipped topping evenly over the pudding layer. Refrigerate until the coconut flakes are ready. 

Whipped topping layer being spread out on coconut lush dessert.

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. 

Toasted coconut on top of a coconut lush dessert in a baking dish.

Refrigerate the dessert for at least 1 hour

A fork holding a bite of Coconut Lush in front of a slice of it.

CRAVING MORE RECIPES?

A slice of Coconut Lush.

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!
5 from 6 votes
Print Pin Rate
Prep Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 14 servings

Ingredients

Crust

  • 2 sleeves graham crackers, finely crushed
  • ½ cup (1 stick) salted butter, melted

Cream Cheese Layer

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

YouTube 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. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 409kcal | Carbohydrates: 49g | Protein: 7g | Fat: 21g | Sodium: 493mg | Fiber: 2g | Sugar: 33g

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 and other nutritional values can vary quite a bit depending on which brands were used.

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5 Comments

  1. I haven’t tried making it yet. What can i sub the cream cheese for? I don’t like cream cheese.