Coconut Cream Lush: A Slice of Summer in Every Bite

When the heat of summer arrives, nothing feels more satisfying than a cold, creamy, and refreshing dessert to cool down. Coconut Cream Lush is a decadent, no-bake treat that combines the rich, tropical flavor of coconut with a variety of textures that will keep you coming back for more. With its layers of creamy coconut goodness, crisp graham cracker crust, and toasted coconut topping, this dessert is the perfect balance of indulgence and lightness. Whether you’re hosting a summer BBQ, celebrating a special occasion, or simply craving a delightful sweet treat, Coconut Cream Lush will undoubtedly be the star of the show.

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This dessert has everything you need: an easy, no-bake approach, a perfect blend of creamy and crunchy textures, and the kind of tropical coconut flavor that transports you straight to a sunny beach. It is cool, sweet, and incredibly satisfying, making it the perfect dish to enjoy on a hot summer day when the last thing you want to do is turn on the oven. With each spoonful, you get a rich coconut cheesecake layer, a creamy pudding layer, and a crisp graham cracker crust, all topped with fluffy whipped cream and toasted coconut for the perfect finishing touch. This dessert is as easy to make as it is delicious, and it’s sure to please coconut lovers and dessert enthusiasts alike.

Why You’ll Love Coconut Cream Lush

Coconut Cream Lush is the ideal dessert for anyone who loves coconut. The beauty of this dessert lies in its simplicity—there’s no baking involved, so it’s a breeze to prepare. The recipe can be made ahead of time, allowing it to chill in the refrigerator while you prepare for the big day. This makes it an excellent make-ahead dessert for parties, potlucks, or family gatherings. Not only does it require minimal effort, but it also allows for an incredible payoff. The layers of coconut flavor come together beautifully, creating a sweet and creamy treat that can be served chilled, making it especially refreshing in the warmer months.

The combination of creamy coconut cheesecake, coconut pudding, and the toasted coconut topping creates a delightful contrast in textures and flavors that will have everyone asking for the recipe. This is the kind of dessert that’s a joy to make, easy to share, and completely irresistible.

Let’s dive into how to make this delightful treat, step by step, and get ready to create a dessert that’s as beautiful as it is delicious.

Ingredients

For this Coconut Cream Lush, you’ll need a few simple ingredients. These can be easily found at most grocery stores, and most of them are pantry staples, making this dessert an easy one to whip up whenever the craving hits.

For the Graham Cracker Crust:

• 1 1/2 cups graham cracker crumbs (about 12-14 graham cracker sheets)
• 2 tbsp granulated sugar
• 1/2 cup unsalted butter, melted

For the Coconut Cheesecake Layer:

• 16 oz cream cheese, softened (2-8 ounce blocks)
• 1 cup powdered sugar
• 1 tsp coconut extract
• 8 oz Cool Whip, thawed

For the Coconut Pudding Layer:

• 2 (3.4 oz) boxes instant coconut cream pudding mix (or a 6.8 oz box)
• 3 cups half-and-half (or whole milk)

For the Topping:

• 8 oz Cool Whip
• 1 cup sweetened shredded coconut, toasted

The ingredients are straightforward, and each one plays a vital role in creating the rich, creamy layers that make this dessert so special. The graham cracker crumbs form a buttery and slightly sweet base, while the coconut cream cheese and pudding layers provide the coconut flavor that’s both creamy and indulgent. The whipped topping adds lightness, and the toasted coconut brings a crunchy texture that completes the dessert.

Step-by-Step Instructions

Making Coconut Cream Lush is easy, and the steps are simple enough for even beginner bakers. Here’s how you can prepare this tropical delight, layer by layer:

Step 1: Prepare the Graham Cracker Crust

The first layer is the graham cracker crust, which forms the foundation of this dessert. Start by spraying a 9×13-inch baking pan with non-stick spray to make sure the dessert comes out easily after it has chilled. This ensures that the dessert will hold its shape when you cut into it.

In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix the ingredients together until the crumbs are evenly coated with butter. The mixture should feel slightly damp and stick together when pressed. If the mixture is too dry, you can add a little more melted butter to get the right texture.

Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan. Use the back of a spoon or your fingers to press the crumbs down so that they are compact and even. This step is important because it helps the crust hold together and gives it a nice, firm texture. Once the crust is pressed into place, transfer the pan to the freezer and let it chill while you work on the next layer.

Step 2: Make the Coconut Cheesecake Layer

The coconut cheesecake layer is the first creamy layer of this dessert, and it’s rich, smooth, and bursting with coconut flavor. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and well combined. The powdered sugar helps to sweeten the cream cheese, while the coconut extract gives it that unmistakable tropical flavor.

Once the cream cheese and sugar are well-mixed, fold in the thawed Cool Whip. This will make the cheesecake layer light, airy, and perfectly creamy. Stir until everything is evenly combined, ensuring that there are no lumps and the texture is smooth.

Next, spread the coconut cheesecake mixture evenly over the chilled graham cracker crust. Be sure to spread the mixture all the way to the edges of the pan, covering the entire surface. Once this layer is in place, return the pan to the freezer to chill while you prepare the coconut pudding layer.

Step 3: Prepare the Coconut Pudding Layer

The coconut pudding layer is the heart of this dessert, providing a rich and creamy texture that balances the lighter cheesecake layer. In a large bowl, whisk together the two boxes of instant coconut cream pudding mix and the half-and-half. You can use whole milk if you prefer, but half-and-half gives the pudding a richer, creamier consistency.

Whisk the mixture for about 2 minutes, or until the pudding starts to thicken. You’ll notice the texture becoming thicker and smoother as you whisk. Once the pudding has thickened, spread it evenly over the coconut cheesecake layer, making sure to cover the entire surface. The pudding layer should be smooth and even, with no gaps or uneven spots.

Step 4: Add the Topping

The final layer of this dessert is the whipped topping, which adds lightness and sweetness. Spread the remaining container of Cool Whip over the top of the coconut pudding layer, ensuring that the entire surface is covered. This creates a fluffy, airy layer that complements the denser layers below.

For the finishing touch, toast the shredded coconut. To do this, spread the coconut in a single layer on a baking sheet and toast it in the oven at 350°F for 8-10 minutes. Stir the coconut halfway through to ensure it toasts evenly. Be sure to keep an eye on it, as coconut can burn quickly. Once the coconut is golden brown and fragrant, remove it from the oven and let it cool.

Sprinkle the toasted coconut over the top of the Cool Whip layer, covering the dessert with a crunchy, flavorful garnish that adds both texture and an extra coconut kick.

Step 5: Chill and Serve

Cover the pan with plastic wrap or a lid, and refrigerate the dessert for at least 6 hours, or overnight if possible. The chilling time allows the layers to firm up and set, making it easier to slice and serve. The flavors will meld together, creating a dessert that’s even more delicious after it’s had time to rest. When ready to serve, slice into squares and enjoy the cool, creamy layers of coconut goodness.

Tips, Variations, and Substitutions

Flavor Variations: While this recipe is already packed with coconut flavor, you can experiment with different flavors if you’d like. For example, you could swap out the coconut pudding for banana cream pudding or use pineapple-flavored pudding for a tropical twist. The graham cracker crust pairs wonderfully with any fruity variation.

Dairy-Free Version: If you need a dairy-free alternative, you can substitute the cream cheese with a dairy-free cream cheese, like those made from cashews or almonds. You can also use dairy-free whipped topping and coconut milk instead of half-and-half for a fully dairy-free version of this dessert.

Nutty Twist: For an extra crunch and flavor, try adding chopped toasted almonds or macadamia nuts to the toasted coconut topping. These nuts will complement the coconut flavor while adding texture to the dessert.

Storage: Leftovers can be stored in the refrigerator for up to 3 days. Just be sure to cover the dessert tightly to keep it fresh and prevent it from absorbing other flavors in the fridge.

Why You’ll Love This Coconut Cream Lush

Coconut Cream Lush is the epitome of a refreshing summer dessert. It’s easy to make, requires no baking, and features a delightful combination of flavors and textures that will have everyone asking for seconds. The creamy coconut layers, the crunchy graham cracker crust, and the toasted coconut topping come together to create a dessert that’s as beautiful as it is delicious.

Whether you’re hosting a party, celebrating a special occasion, or just enjoying a quiet evening at home, Coconut Cream Lush is the perfect treat to share with friends and family. It’s the kind of dessert that makes everyone feel like they’re indulging in something special. Cool, creamy, and indulgent, this dessert is sure to be a favorite for years to come.