Coconut Cream Lush

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

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.

4.99 from 169 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Desserts

Cuisine: American

Servings: 24 slices

1 hour hr 35 minutes mins

Calories: 389

Author: Amanda Davis

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
• ▢ 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

• ▢
  13×9 baking dish
• ▢
  Food processor
• ▢
  Mixing bowls
• ▢
  Measuring cups and spoons
• ▢
  Liquid measure
• ▢
  Rubber spatula
• ▢
  Whisk
• ▢
  Offset icing spatula

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

Serving: 1slice | Calories: 389cal | Carbohydrates: 40g | Protein: 5g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 213mg | Potassium: 157mg | Fiber: 1g | Sugar: 24g | Vitamin A: 660IU | Vitamin C: 0.6mg | Calcium: 90mg | Iron: 1.2mg

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This post was originally published on this blog on May 1, 2017.