Coconut Cream Lush

This chilled coconut cream lush layers a crisp crust with smooth sweetened cream cheese, thick coconut pudding, and light whipped topping crowned with fragrant golden toasted coconut flakes.

Prep Time 1 10

Cook Time 25

Total Time 1 35

Equipment

9-inch x 13-inch baking pan
Food processor
Large mixing bowls
Measuring Cups
Liquid measuring cup
Baking spatula
Whisk
Offset spatula
foil-lined sheet pan

Ingredients

Graham Cracker Crust (for no-bake crust option)

▢ 2 sleeves graham crackers finely ground
▢ 6 tablespoons unsalted butter melted and cooled

Bottom Pecan Crust Layer (for baked crust option)

▢ 2 cups all-purpose flour
▢ 1 cup unsalted butter melted and cooled
▢ 1/2 cup pecans finely chopped or food processor processed
▢ 1/4 cup granulated white sugar

Cream Cheese Layer

▢ 16 ounces cream cheese softened to room temperature
▢ 1 cup granulated white sugar
▢ 2 tablespoons fresh squeezed lemon juice

Coconut Cream Pudding Layer

▢ 6.8 ounces instant coconut cream pudding mix (2 3.4-ounce packages)
▢ 4 cups milk you can also do 3 1/2, if you want it a little thicker

Whipped Topping & Toasted Coconut Garnish Layer

▢ 8 ounces whipped topping Cool Whip or you can substitute the same amount whipped cream
▢ 1 cup unsweetened coconut flakes toasted
▢ Optional: Sprinkle finely chopped pecans on top

Instructions

FOR NO BAKE CRUST

Stir the cooled melted butter into the finely ground graham crackers, press the mixture across the bottom of a 9 x 13-inch pan, cover, and chill it while you prepare the next layer. The pressed crumbs should hold together in an even base.

BAKED CRUST

Heat the oven to 350°F, combine the flour, cooled melted butter, pecans, and 1/4 cup sugar, then press the mixture into a 9 x 13-inch baking pan and bake for 20 to 25 minutes. The crust should be golden brown; let it cool completely before adding the filling.

LAYERS

Beat the softened cream cheese with 1 cup sugar and the lemon juice using a hand mixer, then spread it over your chilled graham crust or completely cooled pecan crust. The filling should look smooth and reach the edges without lifting the crust.
Whisk the cold milk with the instant coconut cream pudding mix in a large bowl for about 4 to 5 minutes, then spread it over the cream cheese. When ready to spread, the pudding should look glossy and thick enough to mound softly on the whisk.
Spread the thawed whipped topping over the pudding, then toast the coconut flakes on a foil-lined baking sheet at 350°F for about 5 minutes, tossing them halfway through. Stop when the flakes turn light golden brown and smell nutty, and sprinkle them over the topping once cool.
If using the optional pecans, sprinkle them over the finished dessert; for more defined slices, optionally freeze the version made with whipped topping overnight. The layers should feel firm enough to cut without the pudding running into the cream cheese.

Notes

Crust cooling: Let the baked pecan crust cool completely before spreading the cream cheese layer so the filling stays in place without melting or sliding.

Pudding texture: Use instant pudding mix and cold milk, whisking until the mixture turns glossy and thick enough to softly mound on the whisk before spreading.

Slicing tip: Wipe your knife clean between cuts to keep each layered dessert square neat and distinct.

Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Keyword coconut cream lush, instant coconut pudding, layered dessert, pecan shortbread crust

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