I can’t resist the way this coconut cream lush stacks up into cool, creamy layers with a fluffy finish. One slice looks so dreamy, it practically guarantees an empty pan.
I’m obsessed with Coconut Cream Lush because it hits that chilled, creamy, crunchy sweet spot without making me sweat for dessert. I love the way instant coconut cream pudding turns silky and rich, then meets a buttery vanilla wafer crumb base that keeps every bite from feeling too soft.
And the layers? Totally the reason I keep sneaking back to the fridge with a fork.
It tastes light but still feels like a full-on treat, with big coconut flavor and that cool, fluffy finish I crave when summer gets rude. But I’d eat this straight from the pan any day.
Ingredients
- Vanilla wafers or graham crumbs bring that sweet, crunchy base everyone secretly loves.
- Melted butter holds the crust together and makes it taste richer.
- Cream cheese adds tangy creaminess, so it’s not just sweet on sweet.
- Powdered sugar smooths things out without making the filling gritty.
- Vanilla extract gives a cozy bakery vibe, even with simple ingredients.
- Whipped topping keeps it fluffy, light, and super easy to slice.
- Coconut cream pudding mix brings the big coconut flavor fast.
- Cold milk helps the pudding set up thick and dreamy.
- Sweetened shredded coconut adds chewy texture and extra coconut goodness.
- Plus, toasted coconut on top makes it look fancy with barely any effort.
- Basically, it’s not health food, but it’s a happy fridge dessert.
Ingredient Quantities
- 2 cups crushed vanilla wafers or graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces frozen whipped topping, thawed, divided
- 2 (3.4 ounce) packages instant coconut cream pudding mix
- 3 cups cold milk
- 1 1/2 cups sweetened shredded coconut, divided (about 1 cup for filling and 1/2 cup for topping, toasted if desired)
How to Make this
1. In a medium bowl combine 2 cups crushed vanilla wafers or graham cracker crumbs and 6 tablespoons melted unsalted butter until evenly moistened; press firmly into the bottom of a 9×13 inch pan to form the crust and chill while you make the layers.
2. In a large bowl beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and lump free.
3. Fold 1 cup of the thawed whipped topping and 1 cup of the sweetened shredded coconut into the cream cheese mixture until uniform, then spread this layer evenly over the chilled crust.
4. In a separate bowl whisk together the two
3.4 ounce packages instant coconut cream pudding mix and 3 cups cold milk for about 2 minutes until the pudding begins to thicken.
5. Spread the set pudding evenly over the cream cheese layer.
6. Top the pudding with the remaining whipped topping, spreading to cover the surface.
7. Sprinkle the remaining 1/2 cup sweetened shredded coconut over the top; toast the coconut first in a dry skillet over medium heat 3 to 5 minutes if you prefer a toasted finish.
8. Cover the pan with plastic wrap and refrigerate at least 2 hours until fully set, or preferably overnight for best texture.
9. Before serving, slice into squares using a sharp knife wiped clean between cuts for neat pieces.
10. Serve chilled and store leftovers covered in the refrigerator for up to 3 days.
Equipment Needed
1. 9×13 inch baking pan
2. Medium mixing bowl
3. Large mixing bowl
4. Electric mixer or hand mixer
5. Measuring cups and spoons
6. Rubber spatula
7. Whisk
8. Dry skillet for toasting coconut
9. Sharp knife or bench scraper for slicing
10. Plastic wrap
FAQ
Coconut Cream Lush Recipe Substitutions and Variations
- Crushed vanilla wafers or graham cracker crumbs: digestive biscuits, crushed shortbread cookies, or finely crushed pretzels for a sweet-salty contrast
- Unsalted butter, melted: melted coconut oil, vegan buttery spread, or light olive oil for a different richness
- Cream cheese, softened: mascarpone for a richer filling, ricotta (blended until smooth) for a lighter texture, or dairy-free/vegan cream cheese
- Instant coconut cream pudding mix: instant vanilla pudding mix plus 1 teaspoon coconut extract, or make a cooked coconut pudding using cornstarch and full-fat coconut milk
Pro Tips
1) Soften the cream cheese fully at room temperature so it whips silky smooth. If any small lumps remain, heat a few seconds in the microwave and re-whip to avoid a gritty filling.
2) Press the crust firmly and chill it for at least 10 minutes before adding the cream cheese layer. A compact crust keeps fillings from seeping in and gives you cleaner slices.
3) Fold whipped topping into the cream cheese and into the pudding gently but thoroughly. Use a rubber spatula and turn the mixture over itself to keep the airiness while ensuring an even texture.
4) For extra flavor and texture, toast the coconut in a dry skillet until golden and cool it completely before sprinkling on top. You can toast a little extra to serve on each slice for a fresher finish.
Coconut Cream Lush Recipe
I can’t resist the way this coconut cream lush stacks up into cool, creamy layers with a fluffy finish. One slice looks so dreamy, it practically guarantees an empty pan.
12
servings
434
kcal
Equipment: 1. 9×13 inch baking pan
2. Medium mixing bowl
3. Large mixing bowl
4. Electric mixer or hand mixer
5. Measuring cups and spoons
6. Rubber spatula
7. Whisk
8. Dry skillet for toasting coconut
9. Sharp knife or bench scraper for slicing
10. Plastic wrap
Ingredients
2 cups crushed vanilla wafers or graham cracker crumbs
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
16 ounces frozen whipped topping, thawed, divided
2 (3.4 ounce) packages instant coconut cream pudding mix
3 cups cold milk
1 1/2 cups sweetened shredded coconut, divided (about 1 cup for filling and 1/2 cup for topping, toasted if desired)
Directions
- In a medium bowl combine 2 cups crushed vanilla wafers or graham cracker crumbs and 6 tablespoons melted unsalted butter until evenly moistened; press firmly into the bottom of a 9×13 inch pan to form the crust and chill while you make the layers.
- In a large bowl beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and lump free.
- Fold 1 cup of the thawed whipped topping and 1 cup of the sweetened shredded coconut into the cream cheese mixture until uniform, then spread this layer evenly over the chilled crust.
- In a separate bowl whisk together the two
- 4 ounce packages instant coconut cream pudding mix and 3 cups cold milk for about 2 minutes until the pudding begins to thicken.
- Spread the set pudding evenly over the cream cheese layer.
- Top the pudding with the remaining whipped topping, spreading to cover the surface.
- Sprinkle the remaining 1/2 cup sweetened shredded coconut over the top; toast the coconut first in a dry skillet over medium heat 3 to 5 minutes if you prefer a toasted finish.
- Cover the pan with plastic wrap and refrigerate at least 2 hours until fully set, or preferably overnight for best texture.
- Before serving, slice into squares using a sharp knife wiped clean between cuts for neat pieces.
- Serve chilled and store leftovers covered in the refrigerator for up to 3 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 171.5g
- Total number of serves: 12
- Calories: 434kcal
- Fat: 30.1g
- Saturated Fat: 14.2g
- Trans Fat: 0.1g
- Polyunsaturated: 2.5g
- Monounsaturated: 6g
- Cholesterol: 42mg
- Sodium: 330mg
- Potassium: 208mg
- Carbohydrates: 47g
- Fiber: 0.8g
- Sugar: 30g
- Protein: 4.7g
- Vitamin A: 250IU
- Vitamin C: 0.5mg
- Calcium: 92mg
- Iron: 0.5mg
