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!
Prepare a 9x13-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.