Coconut Cream Lush is pure, dreamy decadence in every bite—a cool, creamy slice of nostalgia with layers of buttery graham cracker crust, fluffy coconut-infused filling, rich pudding, and a generous crown of toasted coconut. If you’ve ever swooned over creamy desserts that somehow taste like both a tropical vacation and a comforting potluck favorite, this one will win over everyone at the table. With minimal effort and maximum coconut flavor, it’s the sort of crowd-pleasing treat you’ll find yourself craving all summer long (though trust me, there’s no wrong season for Coconut Cream Lush).
Ingredients You’ll Need
This recipe shines with just a handful of beloved, simple ingredients. Each one plays an essential role—whether it’s texture, sweetness, tropical flavor, or adding that luscious creaminess we all love in a lush dessert.
- Graham cracker crumbs: These create a classic crunchy, buttery base that keeps things light and familiar.
- Melted butter: Binds together the crust and adds a toasty richness that pairs beautifully with coconut.
- Sugar: Sweetens the base just enough to balance the tangy cream cheese and coconut elements.
- Cream cheese (softened): Makes the middle layer luxuriously smooth and adds a slight tang to offset the sweet pudding.
- Powdered sugar: Blends seamlessly into the cream cheese, keeping the filling light and fluffy.
- Whipped topping (like Cool Whip): Brings the signature airy texture and a hint of vanilla to the filling and top.
- Instant coconut cream pudding mix: The star player for coconut flavor—super easy and bursting with real coconut taste.
- Cold milk: Helps the pudding set up just right and keeps the texture creamy but sliceable.
- Sweetened shredded coconut (toasted): For extra coconutty crunch and irresistible color and flavor—don’t skip the toasting!
- Extra whipped topping for topping: Makes the Coconut Cream Lush billowy, pretty, and even more fun to eat.
How to Make Coconut Cream Lush
Step 1: Prep the Graham Cracker Crust
Start your Coconut Cream Lush adventure by combining the graham cracker crumbs, melted butter, and a sprinkle of sugar in a mixing bowl. Stir until everything’s perfectly moistened with buttery goodness. Press this mixture firmly into the bottom of a square 9×9-inch baking dish—don’t be shy, you want it nice and even! Bake at 350°F for just about 8 to 10 minutes, a key step that transforms the crumbs into a golden, aromatic crust. Let it cool completely before layering anything on top.
Step 2: Whip Up the Cream Cheese Layer
In a medium bowl, beat the softened cream cheese with the powdered sugar until no lumps remain—it should be cloudlike and silky. Gently fold in half the tub of whipped topping and a generous half-cup of your toasted coconut. This creamy layer adds a hint of tang and a whole lot of luxury, making the base for everything else to shine.
Step 3: Spread the Cream Cheese Layer
Once your crust is cool, carefully spread that gorgeous cream cheese mixture right over the top, all the way to the edges. Don’t rush; a nice even layer is key so every square has the perfect ratio of crust to filling.
Step 4: Prepare the Coconut Pudding
Next comes the signature flavor burst! In a clean bowl, whisk together the instant coconut cream pudding mix and cold milk for about 2 minutes, until it thickens to a lovely, spreadable consistency. The aroma alone will transport you somewhere sunny. Spread this pudding over the cream cheese layer, smoothing it gently.
Step 5: Top and Chill
Dollop the rest of the whipped topping all over your Coconut Cream Lush, then sprinkle on the remaining toasted coconut for a dramatic, toasty finish. Don’t skip the minimum 4-hour chill in the fridge—this dessert gets seriously better (and a little more sliceable) as it sets up. After that, slice into squares and serve cold for creamy, coconutty bliss.
How to Serve Coconut Cream Lush
Garnishes
Pile on even more toasted coconut if you’re feeling festive, or add a flourish of freshly grated lime zest for brightness. A handful of sliced almonds or a cherry on top can be the fun finishing touch when presenting this Coconut Cream Lush for a special occasion.
Side Dishes
While Coconut Cream Lush certainly steals the show, it pairs surprisingly well with a big bowl of summer berries or a bright fruit salad, which helps offset the richness. For a more traditional dessert spread, try serving it alongside chocolate-dipped fruit or pineapple bars for a fun tropical-inspired dessert table.
Creative Ways to Present
Think beyond squares! You could assemble individual Coconut Cream Lush parfaits in mason jars for picnics, or create a dramatic trifle by layering big scoops in a clear glass bowl. For parties, cut the lush into smaller bites and nestle into mini cupcake liners for easy, no-utensil servings.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the baking dish with plastic wrap or transfer slices to an airtight container. The Coconut Cream Lush will hold up beautifully in the fridge for up to 4 days, staying just as creamy and dreamy as the day you made it.
Freezing
Need to plan even further ahead? You can freeze Coconut Cream Lush! Once your lush is assembled and fully chilled, wrap the pan tightly in plastic and foil. It will keep for up to a month. Thaw overnight in the fridge before serving; the texture may soften a bit, but the flavor will be perfectly preserved.
Reheating
Good news: no reheating necessary! Coconut Cream Lush is meant to be enjoyed chilled (or even slightly frozen for an extra-firm treat). In fact, the cooler it stays, the neater your slices and the more refreshing the experience.
FAQs
Can I make Coconut Cream Lush ahead of time?
Absolutely! This dessert actually gets better after a night in the fridge—the flavors meld and the layers become more sliceable. Just cover tightly and store in the coldest part of your fridge until you’re ready to dazzle your guests.
Is there a substitute for instant coconut cream pudding?
If you can’t find coconut cream pudding, vanilla pudding with a dash of coconut extract and an extra handful of shredded coconut will mimic the flavor profile nicely. The tropical notes might be slightly milder, but it’ll still be delicious.
Can I use homemade whipped cream instead of store-bought?
Yes! Swap the whipped topping for about three cups of freshly whipped cream sweetened with a touch of powdered sugar. Just be aware that homemade cream tends to be a little less stable, so serve within a day or two for best results.
How do I toast coconut without burning it?
Spread the shredded coconut in an even layer on a baking sheet and bake at 325°F, stirring every minute or two and keeping a close eye on it—it can go from golden to overdone quickly! Alternatively, you can toast it in a dry skillet, stirring constantly until fragrant and browned.
Can I double this recipe for a crowd?
Definitely! Double all the ingredients and assemble your Coconut Cream Lush in a 9×13-inch dish. You may need to add a couple more minutes to the crust baking time, but the result is just as delightful and even more shareable.
Final Thoughts
If you love easy desserts that impress every crowd and sneak you away to coconut paradise, you simply must try Coconut Cream Lush. It’s a go-to treat in my kitchen for a reason: reliable, dreamy, and always the first empty plate at any gathering. Give it a whirl this week—you’ll be looking for excuses to make it again and again!
Print
Coconut Cream Lush Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes (including chill time)
- Yield: 9 squares
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the luscious layers of Coconut Cream Lush, a delightful no-bake dessert that combines creamy coconut pudding with a sweet graham cracker crust and a fluffy whipped topping. Perfect for any occasion!
Ingredients
Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- 6 tablespoons melted butter
- 2 tablespoons sugar
Cream Cheese Layer:
- 1 package (8 oz) cream cheese (softened)
- 1 cup powdered sugar
- 1 tub (8 oz) whipped topping (like Cool Whip)
- 1½ cups sweetened shredded coconut (toasted, divided)
Coconut Pudding Layer:
- 1 package (3.4 oz) instant coconut cream pudding mix
- 1¾ cups cold milk
Topping:
- Extra whipped topping for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F.
- Make the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into a 9×9-inch baking dish and bake for 8–10 minutes. Cool.
- Prepare the cream cheese layer: Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping and ½ cup toasted coconut. Spread over the crust.
- Make the coconut pudding layer: Whisk pudding mix and cold milk until thickened. Spread over the cream cheese layer.
- Add toppings: Top with remaining whipped topping and toasted coconut. Chill for at least 4 hours.
- Serve: Slice and serve cold.
Notes
- To toast the coconut, spread it on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally until golden.
- For added flavor, you can use a coconut shortbread crust or add a splash of coconut extract to the filling.
Nutrition
- Serving Size: 1 square
- Calories: 370
- Sugar: 22g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
