A Creamy No-Fail Coconut Dessert with Layers of Flavor
This Coconut Cream Lush is a rich, creamy layered dessert that combines a buttery graham cracker crust with smooth cream cheese, coconut, and vanilla pudding layers. Finished with fluffy whipped cream and toasted coconut, this dessert is light yet indulgent, making it perfect for gatherings, holidays, or whenever you want an easy make-ahead treat.
The layers create a perfect balance of textures—from the crisp graham cracker base to the creamy coconut filling and silky pudding topping. Best of all, this dessert chills in the refrigerator, allowing the flavors to meld beautifully while creating a cool and refreshing finish.
Ingredients
Crust
- 2 cups graham cracker crumbs (about 200 g)
- 1/2 cup unsalted butter, melted (115 g)
- 1/4 cup granulated sugar (50 g)
Cream Cheese Coconut Layer
- 8 oz cream cheese, softened (225 g)
- 1 cup powdered sugar (120 g)
- 1 cup sweetened shredded coconut (80 g)
- 2 cups heavy whipping cream (480 ml)
Pudding Layer
- 1 can sweetened condensed milk, 14 oz (397 g)
- 1 package instant vanilla pudding mix, 3.4 oz (96 g)
- 1 1/2 cups cold milk (360 ml)
- 1 teaspoon vanilla extract (5 ml)
Topping
- 1 cup whipped cream (240 ml)
- Toasted shredded coconut, for garnish (about 30 g)
Instructions
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C).
Step 2: Prepare the Graham Cracker Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9×13 inch (23×33 cm) baking dish to create an even crust.
Step 3: Bake the Crust
Bake the crust for 8–10 minutes until lightly golden. Remove it from the oven and allow it to cool completely before adding the filling layers.
Step 4: Prepare the Cream Cheese Coconut Layer
In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
Fold in the sweetened shredded coconut until evenly distributed.
Step 5: Whip the Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread this cream cheese coconut layer evenly over the cooled crust.
Step 6: Make the Pudding Layer
In another bowl, whisk together the sweetened condensed milk, instant vanilla pudding mix, cold milk, and vanilla extract until the mixture thickens.
Spread the pudding mixture evenly over the cream cheese layer.
Step 7: Add the Whipped Cream Topping
Spread a layer of whipped cream evenly over the pudding layer.
Step 8: Garnish
Sprinkle toasted shredded coconut over the top for extra flavor and texture.
Step 9: Chill Before Serving
Refrigerate the dessert for at least 4 hours or overnight to allow the layers to fully set before slicing and serving.
Time, Servings & Nutrition
Prep Time: 20 minutes
Bake Time: 8–10 minutes
Chill Time: 4 hours
Total Time: About 4 hours 30 minutes
Servings: 12 portions
Approximate Nutrition per serving:
- Calories: 380
- Protein: 6 g
- Carbohydrates: 34 g
- Fat: 25 g
Why This Recipe Is Good
Coconut Cream Lush is a perfect dessert for coconut lovers. The combination of creamy layers and toasted coconut provides both flavor and texture. Coconut contains healthy fats and adds natural sweetness, while the chilled layers make this dessert refreshing and satisfying for any occasion.
Coconut Cream Lush
A rich, creamy layered dessert combining buttery graham cracker crust, smooth cream cheese, coconut, and vanilla pudding topped with fluffy whipped cream and toasted coconut. Perfect for gatherings and make-ahead treats.
Crust
- 2 cups graham cracker crumbs ((about 200 g))
- 1/2 cup unsalted butter, melted ((115 g))
- 1/4 cup granulated sugar ((50 g))
Cream Cheese Coconut Layer
- 8 oz cream cheese, softened ((225 g))
- 1 cup powdered sugar ((120 g))
- 1 cup sweetened shredded coconut ((80 g))
- 2 cups heavy whipping cream ((480 ml))
Pudding Layer
- 1 can sweetened condensed milk ((14 oz / 397 g))
- 1 package instant vanilla pudding mix ((3.4 oz / 96 g))
- 1 1/2 cups cold milk ((360 ml))
- 1 teaspoon vanilla extract ((5 ml))
Topping
- 1 cup whipped cream ((240 ml))
- about 30 g toasted shredded coconut (for garnish)
Preparation
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9×13 inch (23×33 cm) baking dish to create an even crust.
- Bake the crust for 8–10 minutes until lightly golden. Remove it from the oven and allow it to cool completely before adding the filling layers.
- In a large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Fold in the sweetened shredded coconut until evenly distributed.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread this cream cheese coconut layer evenly over the cooled crust.
- In another bowl, whisk together the sweetened condensed milk, instant vanilla pudding mix, cold milk, and vanilla extract until the mixture thickens.
- Spread the pudding mixture evenly over the cream cheese layer.
- Spread a layer of whipped cream evenly over the pudding layer.
- Sprinkle toasted shredded coconut over the top for extra flavor and texture.
- Refrigerate the dessert for at least 4 hours or overnight to allow the layers to fully set before slicing and serving.
Coconut Cream Lush is perfect for coconut lovers. The combination of creamy layers and toasted coconut provides both flavor and texture. It’s refreshing and satisfying for any occasion.
