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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
Spread the Coconut Cream Layer: Evenly spread the thickened coconut pudding over the chilled cream cheese layer.
Add the Whipped Topping: Spread the thawed whipped topping evenly over the coconut pudding layer. Cover the dish with plastic wrap.
Chill: Refrigerate the dessert for at least 1 hour before serving to allow layers to set properly.
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