Coconut Lush Recipe

Introduction

Coconut Lush is a creamy, layered dessert that combines a buttery crust, smooth cream cheese middle, and rich coconut pudding topped with fluffy whipped cream and toasted coconut. It’s a delightful treat perfect for gatherings or when you want a tropical-inspired sweet.

Ingredients

• 1 ¾ cups all-purpose flour
• ⅔ cup powdered sugar
• ½ cup toasted coconut
• ½ teaspoon salt
• 1 cup unsalted butter
• 16 ounces softened cream cheese
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• 2 (3.4-ounce) boxes instant coconut cream pudding
• 3 cups cold whole milk
• 1 (8-ounce) container thawed whipped topping
• 2 cups toasted coconut (for topping)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 x 2.5-inch baking dish with nonstick cooking spray. Set aside.
2. Step 2: In a large bowl, whisk together the flour, powdered sugar, toasted coconut, and salt. Add the unsalted butter and cut it into the mixture with a fork or pastry blender until crumbly. Use your fingers to rub the butter into the flour mixture until it starts to form a dough but remains crumbly.
3. Step 3: Press the dough evenly into the bottom of the prepared baking pan. Bake for 23 to 25 minutes, until the edges are golden brown and the top is just beginning to brown. Remove from the oven and let cool completely.
4. Step 4: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
5. Step 5: Spread the cream cheese mixture evenly over the cooled crust. Place the pan in the refrigerator while you prepare the next layer.
6. Step 6: In another large bowl, whisk the instant coconut cream pudding mix with the cold whole milk for about 2 minutes until the pudding thickens.
7. Step 7: Spread the coconut pudding evenly over the chilled cream cheese layer.
8. Step 8: Spread the thawed whipped topping evenly over the coconut pudding layer. Cover the dessert with plastic wrap.
9. Step 9: Chill the dessert in the refrigerator for at least 1 hour before serving. Just before serving, sprinkle the top with the remaining toasted coconut.

Tips & Variations

• For extra coconut flavor, lightly toast the coconut yourself until golden brown to enhance its aroma.
• If you prefer a lighter dessert, substitute half the cream cheese with mascarpone or ricotta cheese.
• Try using coconut milk instead of whole milk for an even richer coconut taste in the pudding layer.

Storage

Store Coconut Lush covered in the refrigerator for up to 3 days. To keep the toasted coconut topping crisp, add it just before serving. Reheat is not recommended; serve chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, Coconut Lush can be made a day in advance. Just keep it covered and chilled in the refrigerator until ready to serve, adding the toasted coconut topping right before serving.

Can I use a different type of pudding mix?

This recipe works best with instant coconut cream pudding to achieve its creamy texture and distinctive flavor. Using other pudding flavors will change the taste, but you can experiment if you like different variations.

Coconut Lush Recipe

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★★★★★

4.8 from 142 reviews

• Author: lilan
• Total Time: 1 hour 45 minutes
• Yield: 12 servings 1x

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Description

Coconut Lush is a rich and creamy layered dessert featuring a buttery toasted coconut crust, a smooth cream cheese layer, a luscious coconut pudding filling, and a fluffy whipped topping. Topped with toasted coconut for extra crunch and flavor, this no-bake indulgence is perfect for coconut lovers seeking a tropical treat that’s easy to prepare and sure to impress.

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Ingredients

Scale 1x2x3x

Crust

• 1 ¾ cups all-purpose flour
• ⅔ cup powdered sugar
• ½ cup toasted coconut
• ½ teaspoon salt
• 1 cup unsalted butter

Cream Cheese Layer

• 16 ounces softened cream cheese
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract

Coconut Cream Layer

• 2 (3.4-ounce) boxes instant coconut cream pudding mix
• 3 cups cold whole milk

Whipped Topping Layer

• 1 (8-ounce) container thawed whipped topping
• 2 cups toasted coconut (for topping)

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Instructions

1. Prepare the Crust: Preheat your oven to 350°F and spray a 9×13×2.5-inch baking dish with nonstick cooking spray. In a large bowl, whisk together the flour, powdered sugar, toasted coconut, and salt.
2. Mix the Butter into the Crust: Add the unsalted butter to the flour mixture. Use a fork or pastry blender to cut the butter into the dry ingredients until crumbly. Then, use your fingers to rub the butter into the mixture, allowing it to form a coarse dough that is still crumbly.
3. Bake the Crust: Press the dough evenly into the bottom of the prepared baking dish. Bake for 23-25 minutes until the edges are golden brown and the top just starts to brown. Remove from oven and let it cool completely.
4. Make the Cream Cheese Layer: In a clean bowl, beat the softened cream cheese, granulated sugar, and vanilla extract with a hand or stand mixer fitted with a paddle attachment until smooth and creamy. Scrape down the sides and bottom as needed.
5. Spread the Cream Cheese Layer: Evenly spread the cream cheese mixture over the cooled crust. Place the pan in the refrigerator while preparing the next layer.
6. Prepare the Coconut Cream Layer: Whisk together the instant coconut cream pudding mixes and cold whole milk in a large bowl for about 2 minutes until the mixture thickens.
7. Spread the Coconut Cream Layer: Evenly spread the thickened coconut pudding over the chilled cream cheese layer.
8. Add the Whipped Topping: Spread the thawed whipped topping evenly over the coconut pudding layer. Cover the dish with plastic wrap.
9. Chill: Refrigerate the dessert for at least 1 hour before serving to allow layers to set properly.
10. Garnish and Serve: Before serving, sprinkle the top with 2 cups of toasted coconut for extra flavor and a beautiful finish.

Notes

• To toast coconut, spread unsweetened shredded coconut on a baking sheet and bake at 350°F for about 5-7 minutes until golden, stirring once.
• For a lighter option, use low-fat milk and reduced-fat cream cheese.
• Make sure the cream cheese is softened to room temperature for easy mixing and a smooth texture.
• This dessert is best served chilled and should be stored covered in the refrigerator for up to 3 days.
• Instant pudding mix is key for quick setting and convenience, but homemade pudding can be used as an alternative.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Coconut Lush, layered dessert, coconut cream pudding, cream cheese dessert, easy layered dessert, toasted coconut dessert, no-bake pudding dessert