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I love coconut cream pie, but let’s be real, I’m not always up for all that work. This Coconut Lush layers on creamy, coconut-filled goodness that disappears fast. It’s my go-to for holidays, potlucks, or any day that needs a little dessert magic.
Why You’ll Love My Luscious Coconut Lush
- Expert Texture Tips Baked In: No soggy crust or sliding layers, my coconut cream lush slices up clean and holds up beautifully.
- Make-Ahead Magic: This Lush is even better the next day, which makes it perfect for parties, holidays, or even fridge-raids at midnight.
- Light Bake, Big Flavor: A quick bake on the crust adds a buttery shortbread texture you won’t get from standard no-bake versions.
Coconut Lush Ingredients
- Add nuts! You can add ⅓ cup of chopped pecans or macadamia nuts to the crust for added crunch.
- Graham Cracker Crust: Swap the coconut crust for a graham cracker crust. Mix 2 cups of graham cracker crumbs with 8 tbsp melted butter and press into the dish. You can also use shortbread or Nilla wafer cookie crumbs.
- Use Vanilla Pudding: Can’t find instant coconut cream pudding mix? Substitute with instant vanilla pudding and add 2–3 teaspoons of coconut extract for the same tropical flavor.
- Use Homemade Whipped Cream: Swap the whipped topping with homemade whipped cream. Beat 2½ cups cold heavy cream and ⅓ cup powdered sugar to medium-stiff peaks and use as directed.
- How to Toast Coconut: Spread coconut flakes on a baking sheet and bake at 375°F, stirring every minute until golden. Let cool completely before using.
How to Make Coconut Cream Lush
Making this Coconut Lush is actually quite simple. Just prepare the layers, then put them all together. The flavors and textures combine to make an incredible dessert!
- Combine Dry Ingredients: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 x 2.5-inch baking dish with nonstick cooking spray. Set aside. Whisk together the flour, powdered sugar, coconut, and salt in a large bowl.
- Blend Together: Add the butter and cut it in with a fork or pastry blender until crumbly. Use your fingers to rub the butter into the flour mixture. It should form a dough that is still quite dry and crumbly.
- Bake Crust Dough: Press the dough into the bottom of the prepared pan and bake for 23-25 minutes. It should be golden brown around the edges and just starting to brown on top. Remove from the oven and let cool completely.
- Cream Together: Add the cream cheese, sugar, and vanilla to a large mixing bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
- Spread and Chill: Spread the cream cheese mixture evenly over the cooled crust and place in the refrigerator while you prepare the coconut cream layer.
- Make Coconut Pudding: Add the coconut cream pudding and milk to a large bowl. Whisk for about 2 minutes, until they begin to thicken.
- Pudding Layer: Spread the coconut pudding evenly over the chilled cream cheese layer.
- Add Whipped Topping & Chill: Spread the cool whip evenly over the top of the coconut pudding and cover with plastic wrap. Chill for at least 1 hour before serving. When ready to serve, sprinkle toasted coconut on top.
Storage & Make-Ahead Instructions
- In the Fridge: Coconut lush leftovers need to be stored in the refrigerator in an airtight container and will keep for 3-4 days. It is best served chilled, so keep it in the fridge until you are ready to serve it.
- Make Ahead: The crust portion can be made up to 1 day in advance and can sit at room temperature until the cream cheese layer is added.
Similar Layered Desserts to Try
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Crust
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Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 x 2.5-inch baking dish with nonstick cooking spray. Set aside.
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Whisk together 1 ¾ cups all-purpose flour, ⅔ cup powdered sugar, ½ cup toasted coconut, and ½ teaspoon salt in a large bowl. Add 1 cup unsalted butter and cut it in with a fork or pastry blender until crumbly. Use your fingers to rub the butter into the flour mixture until it begins to form a dough, but still quite dry and crumbly.
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Press the dough into the bottom of the prepared pan and bake for 23-25 minutes, until golden brown around the edges and just starting to brown on top. Remove from the oven and let cool completely.
Cream Cheese Layer
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Add 16 ounces softened cream cheese, ⅔ cup granulated sugar, and 1 teaspoon vanilla extract to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
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Spread the cream cheese mixture evenly over the cooled crust and place in the refrigerator while you prepare the coconut cream layer.
Coconut Cream Layer
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Add 2 (3.4-ounce) boxes instant coconut cream pudding and 3 cups cold whole milk to a large bowl and whisk it for about 2 minutes, until it begins to thicken.
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Spread the coconut pudding evenly over the chilled cream cheese layer.
Whipped Topping layer
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Spread 1 (8-ounce) container thawed whipped topping evenly over the top of the coconut pudding and cover with plastic wrap.
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Chill for at least 1 hour before serving, then top with 2 cups toasted coconut and serve.
Calories: 478kcalCarbohydrates: 49gProtein: 6gFat: 30gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 65mgSodium: 305mgPotassium: 189mgFiber: 1gSugar: 36gVitamin A: 820IUVitamin C: 0.1mgCalcium: 102mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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