This Coconut Cream Lush recipe is light, creamy and filled with coconut deliciousness. It’s a one-pan dessert that feeds a crowd and even has a no-bake crust option for those hot weather days. Just like this Pineapple Dream Dessert, this coconut cream lush recipe will be your new go-to dessert for any gathering!
Coconut Cream Lush
Hello Everyone, boy do I have a treat for you! This Coconut Cream Lush.
Did you see my previous Lemon Lush recipe? I love that these “lush” recipes are not too sweet, so you can really enjoy it without being overwhelmed by sweetness! It’s the perfect, cool, one-pan dessert for picnics, and any kind of warm weather gathering, like say, Mother’s Day, Memorial Day, 4th of July or Labor Day.
I just love the simplicity of this dessert and what’s different about this Coconut Cream Lush versus my previous Lemon Lush is that I give an option to make it “no-bake” using a graham cracker crust. Yay for keeping those hot weather days cool! Of course, I also include the traditional baked crust option too.
RELATED: Don’t miss our Banana Cream Lush with Bananas Fosters Sauce! If you love simple but easy desserts that’ll rock your world- you’ll go crazy over this one!
Ingredients for Coconut Cream Lush
Graham Cracker Crust (for no-bake crust option)
- 2 packages of regular graham crackers
- 5-8 tablespoons of unsalted butter, melted and cooled *I give a range for the amount because I have found that depending on the humidity, you may need more or less butter
Bottom Pecan Crust Layer (for baked crust option)
- 2 cups all-purpose flour
- 1 cup unsalted butter, melted and cooled
- 1/2 cup finely chopped or food processor processed pecans
- 1/4 cup granulated white sugar
Cream Cheese Layer
- 2 (8 ounce) packages cream cheese, softened to room temperature
- 1 cup granulated white sugar
- 1-2 tablespoons fresh squeezed lemon juice
Coconut Cream Pudding Layer
- 2 (3.4 ounce) packages instant coconut cream pudding mix *my local grocery stores do not carry this flavor perhaps because of the region but Amazon Prime has it
- 4 cups milk (you can also do 3 1/2, if you want it slightly thicker)
Whipped Topping & Toasted Coconut Garnish Layer
- 1 (8 ounce) container whipped topping (I used Cool Whip), you can substitute the same amount whipped cream
- 1 cup toasted coconut flakes (unsweetened)
- Optional: Sprinkle finely chopped pecans on top
Kitchen Tools for Coconut Cream Lush
- 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 for toasting the coconut flakes
- Spatula for serving
ONE-PAN DESSERTS COOKBOOK!
The one-pan dessert is ideal for all occasions including potlucks, holidays, barbecues and birthdays. Several of these desserts do not require baking making them perfect for summer. See ALL my cookbooks here!
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You can freeze the Coconut Cream Lush overnight (at least 6 hours) to get more defined slices. Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly.
Do not freeze if you substituted homemade whipped cream for the whipped topping because I can not guarantee the results.
Those toasted coconut flakes add a nice crunchy texture to this smooth as silk dessert.
I suggest using an offset spatula for spreading the layers and make sure it’s clean before starting a new layer.
After refrigerating, for serving to show more defined layers, you can take a butter knife or offset spatula and “wipe” along the sides and the layers will show nicely.
I know you will enjoy this Coconut Cream Lush, it’s so light and delicious you will want more than one slice!
Be sure to check out Coconut Cream Lush’s cousin, Blueberry Lush (another HUGE BBQ hit!)
More One Pan Dessert Recipes
- Chocolate Lasagna
- Tiramisu Icebox Cake
- Chocolate Eclair Refrigerator Cake
- Strawberry Icebox Cake
- Pistachio Lush
- Cherry Lush
Coconut Cream Lush
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
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
- ½ cup pecans finely chopped or food processor processed
- ¼ 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
Things You’ll Need
Before You Begin
- I suggest using an offset spatula for spreading the layers and make sure it’s clean before starting a new layer.
- After refrigerating, for serving to show more defined layers, you can just take a butter knife and “wipe” along the sides and the layers will show nicely.
- You can freeze the Coconut Cream Lush overnight (at least 6 hours) to get more defined slices.
- Make sure you use a sharp knife to cut down into the bottom crust first before removing with the spatula. It will defrost fairly quickly.
Instructions
FOR NO BAKE CRUST
- Graham Cracker Crust: In a medium-large bowl, mix melted and cooled unsalted butter with processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
BAKED CRUST
- Bottom Pecan Crust Layer (for baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
LAYERS
- Cream Cheese Layer: Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
- Coconut Cream Pudding Layer: In a large mixing bowl, whisk milk and instant coconut cream pudding mix until set. It may take 4-5 minutes to thicken. Spread evenly on top of the cream cheese mixture.
- Whipped Topping & Toasted Coconut Garnish Layer: Spread thawed whipped topping on top of the pudding layer. Toast the unsweetened coconut flakes on a foil-lined baking sheet in the toaster oven or oven (350 degrees F) for 5 minutes; you should toss the flakes halfway to ensure even toasting. Be careful not to burn the coconut flakes and toast them until they are golden light brown. When the coconut flakes are cool, sprinkle them all over the Coconut Cream Lush and reserve more for sprinkling on slices. Optionally, you can freeze the Coconut Cream Lush overnight for more defined slices. Do not freeze if you substitute homemade whipped cream because it might not hold up like frozen whipped topping like Cool Whip. Enjoy!
Nutrition
This post was originally published on this blog on May 1, 2017.
Amanda Davis
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Mel Lemmons says
I love your detailed instruction on all your recipes .
Jeanette Blair says
I used Shiriff’s Coconut pudding and pie filling and cooked it in the microwave
It was a lovely quick dish and family loved it
Lyn McCarty says
Coconut Cream Pie is my all time favorite dessert! I made this Coconut Cream Lush this past weekend with high expectations. I made it just per the directions using the shortbread crust. It could have been so good if I had left out the lemon. It tasted like Lemon Lush with coconut. Next time I will leave the lemon out.
Brenda Hale says
Quick and easy. Good flavors
Cheryl says
I’ve made this recipe when l was 15 lm 65 and l substitute different puddings with different fruits. Banana with vanilla pudding or fresh strawberries with chocolate pudding. There all super good. My family was raised on this dessert. Absolutely delicious.
Annette says
I like it better with the pecan crust. This is my favorite dessert. Can mix it up with any flavor pudding
Liz says
I wondered if anyone used a vanilla pudding and used coconut milk if they could not find coconut pudding. Thought it would have the same effect
Marianne says
First time making it – I used french vanilla pudding, since coconut cream wasn’t available. I put a tsp of coconut flavoring in the pudding. I also put some shredded coconut in the pecan crust and of course, toasted coconut top. My husband is the coconut lover and he approved. In fact, he couldn’t stop eating it.
browneyes says
also i wanted to know if u can add lemon juice instead of real lemon. and how much lemon juice would u use?
browneyes says
it is to much for 2 of us how can you do half of it. would it work? what would the measurement be?
Sheila says
Do you have to use the lemon juice?
Amanda Formaro says
we have not tested this recipe without lemon juice. You could try replacing it with milk, but AGAIN we have NOT tested this.
Vera says
Yes you can omit lemon juice. You may want to decrease sugar if omitting lemon
Dave says
Any idea how long it can be frozen? Is 6 days too longLooking to make a few for graduation party.
Amanda Formaro says
Should be fine in the freezer for a couple months
Constance says
This is absolutely….. AMAZING!!! Restaurant quality.
Jeffrey Wittler says
can’t find instant, but can find cook and serve pudding. would it work?
Amanda Formaro says
I have not tested this with cook and serve. I believe it would work, but you need it to be thicker so you will have to reduce the amount of liquid and allow it to cool before adding the pudding layer.
Ayesha Imran says
Hi,
We don’t find coconut cream pudding in pakistan.
How to substitute.
We get coconut milk here. Can we put GELATIN n set it on top.
Amanda Formaro says
I am terribly sorry, but that is outside my scope of knowledge. I did find this recipe for homemade coconut pudding though https://tornadoughalli.com/homemade-coconut-pudding/
Beth says
You could probably use instant vanilla pudding and add coconut or coconut flavoring.
Cathy says
Could you please tell me how many cups of already crushed Graham cracker crumbs would equal the amount of whole crackers? I have a box of already crushed Graham crackers to use.
Thank you so much
Amanda Formaro says
Each sleeve is approximately 1 cup. So for this recipe 2 cups :)
Mary wratchford says
I have not tried this yet but it sounds great and I am going to try for Thanksgiving
Ellen says
I made this dessert several times now and used the Dr. Oetker coconut pudding/pie filling….just let the pudding cool before using it. It was delicious! Earlier this summer and froze it for when I had company, but I found that after thawing it completely, it had a watery texture when you tasted it….it was better eaten when not frozen.
Amanda Formaro says
So glad you enjoyed it Ellen, thanks so much for sharing!!
Vicki Peterson says
Got any pineapple cream pie recipes?
Amanda Formaro says
Hmm I don’t have pineapple cream pie, BUT my pineapple dream dessert is DELICIOUS and the most popular recipe on this blog! Hope you try it! -> https://amandascookin.com/pineapple-dream-dessert/
Lynda says
Hello. I’m just wondering which crust you prefer? I’m trying to decide which to make. Thanks!
Amanda Formaro says
They are both good! it really depends on whether you want to turn on your oven or not. And if you have any guests with a nut allergy.
Cheryl says
The pecans make it crunch so l prefer baked.
Noreen says
Why bought pudding?!
Amanda Formaro says
I’m not sure I understand your question?
Eva says
I think Noreen meant { Why not make the pudding homemade? } I agree that homemade pudding would be better but the ease of box pudding is more enticing when you dont want to stand over a stove stirring for 20-30 minutes. But since I dont have a box of pudding ill make it homemade. Thank you for the recipe!
Karly says
Any dessert with the word lush in the title is bound to be a hit in my book! :) This one looks SO stinking good!