Coconut Cream Lush: A Creamy, No-Bake Dessert for Every Occasion

There’s something magical about the combination of coconut and cream—light yet rich, tropical yet comforting. The Coconut Cream Lush is one such dessert that transports you to an island paradise with every bite. This delicious layered dessert is perfect for beginners because it’s not only simple to make, but it also requires no baking, making it the ideal treat for hot summer days or any time you need a refreshing, indulgent dessert without turning on the oven.

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I first discovered this recipe at a family gathering. The moment I tasted it, I was hooked—the creamy layers of coconut cheesecake and pudding with the crunchy, buttery graham cracker crust were nothing short of divine. The best part? It was so easy to make, even for someone who had little experience in the kitchen. I immediately knew I had found a keeper. Over the years, it’s become one of my go-to desserts, and I’m confident it will soon be a favorite in your kitchen as well.

The Coconut Cream Lush is perfect for beginner cooks because it’s both foolproof and satisfying. With just a few key ingredients and a little patience while the dessert chills, you’ll create a show-stopping dish that looks impressive yet is so simple to put together. This dessert is also customizable—whether you prefer it sweeter or with a bit of extra crunch, there are plenty of ways to make it your own. Plus, it’s an excellent treat for anyone looking for a no-bake option to avoid the heat during the summer months.

Let’s dive into how you can make this Coconut Cream Lush at home, step-by-step, and enjoy a decadent dessert that everyone will love!

Ingredients and Preparation

This dessert is all about simple ingredients that come together to create a deliciously layered treat. Here’s what you’ll need:

For the Graham Cracker Crust:

• 1 ½ cups graham cracker crumbs (about 12–14 graham cracker sheets)
• 2 tbsp granulated sugar
• ½ 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 of instant coconut cream pudding mix (or 1 box of 6.8 oz)
• 3 cups half-and-half (or whole milk)

For the Topping:

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

Alternative Ingredient Suggestions:

• If you don’t have Cool Whip, you can substitute it with homemade whipped cream or any other non-dairy whipped topping.
• For a dairy-free version, use dairy-free cream cheese and coconut whipped topping instead of the traditional ingredients.
• If you’re short on time, pre-made graham cracker crusts can save you some effort, though the homemade version gives it a more personalized touch.

Step-by-Step Instructions

Making the Coconut Cream Lush is a straightforward process, and with just a little bit of prep time, you’ll have a delicious, chilled dessert ready to enjoy. Here’s a detailed breakdown of each step:

1. Toast the Shredded Coconut

Start by preheating your oven to 350°F (175°C). Spread 1 cup of sweetened shredded coconut evenly on a baking sheet. Toast the coconut in the oven for about 8–10 minutes, stirring halfway through. The goal is to achieve a golden brown color, which adds a nutty flavor and a delightful texture to the topping. Keep a close eye on the coconut—because it can burn quickly once it reaches the right color. After toasting, remove the coconut from the oven and set it aside to cool.

2. Prepare the Graham Cracker Crust

In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is well combined, and all of the crumbs are coated in butter. The butter helps the crust stick together, so it’s essential to get this part right. Once mixed, press the graham cracker mixture firmly into the base of your 9×13-inch baking pan. Use the back of a spoon or your fingers to make sure the crust is even and tightly packed. Then, place the pan in the freezer while you prepare the next layer. Freezing the crust will help it set up nicely and stay firm.

3. Make the Coconut Cheesecake Layer

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and coconut extract together until smooth and fully combined. The cream cheese should be soft so that it blends smoothly without lumps. If your cream cheese is too cold, it might take longer to smooth out, so let it sit at room temperature for a bit before mixing. Once the mixture is smooth, gently fold in the thawed Cool Whip. The Cool Whip adds lightness and a fluffy texture to this layer, making it perfect for the creamy coconut cheesecake flavor. Spread this mixture evenly over the graham cracker crust, making sure to cover it all the way to the edges. Return the pan to the freezer to set while you prepare the next layer.

4. Prepare the Coconut Pudding Layer

In another large bowl, whisk the instant coconut cream pudding mix with the half-and-half (or whole milk). Whisk for about 2 minutes until the pudding begins to thicken. If you notice any lumps, continue whisking until the mixture becomes smooth and fully thickened. Once the pudding has thickened, spread it evenly over the coconut cheesecake layer. It’s important to spread this layer all the way to the edges to ensure a uniform dessert.

5. Add the Topping

Once the pudding layer is in place, spread the remaining container of Cool Whip evenly over the top. Use a spatula to smooth it out. The Cool Whip will act as a creamy and fluffy topping that contrasts beautifully with the rich coconut flavors below. Finally, sprinkle the toasted coconut generously over the top. The toasted coconut not only adds flavor but also gives the dessert a delightful crunch. It’s the perfect finishing touch!

6. Chill the Dessert

Cover the pan with plastic wrap or aluminum foil and refrigerate the dessert for at least 6 hours, or preferably overnight. This allows the layers to set and gives the flavors time to meld together. While it may be tempting to dig in right away, the coconut cream lush tastes best when it has had time to chill and firm up. If you’re in a hurry, you can place the pan in the freezer for a faster chill time, but be sure to give it at least a couple of hours to firm up.

Beginner Tips and Notes

While this recipe is beginner-friendly, here are some additional tips to ensure it turns out perfect:

• Ensure the Cream Cheese Is Softened: For smooth, lump-free filling, make sure the cream cheese is softened to room temperature before you begin mixing. Cold cream cheese can result in a bumpy texture, so give it time to warm up.
• Don’t Skip Freezing Between Layers: Freezing the layers, especially the crust and cheesecake layer, ensures that they hold together nicely when you slice into the dessert. This is especially important when you’re working with no-bake desserts that need time to set.
• Toast the Coconut Carefully: Coconut can burn quickly, so keep an eye on it while toasting. Stirring it halfway through ensures it toasts evenly without burning.
• Let It Chill: For the best results, allow the dessert to chill for at least 6 hours, though overnight is even better. The longer it chills, the firmer and more cohesive the layers will be.
• Storage: If you have leftovers, store the Coconut Cream Lush in an airtight container in the refrigerator. It should stay fresh for up to 3 days. If you want to make it ahead of time, this dessert is perfect for making the day before you need it.

Serving Suggestions

While the Coconut Cream Lush is already indulgent on its own, there are a few ways to enhance the experience:

• Tropical Fruit: Serve the Coconut Cream Lush alongside tropical fruits like pineapple or mango to balance out the sweetness and add a refreshing touch.
• Whipped Cream: If you want to add an extra layer of decadence, top each serving with a dollop of freshly whipped cream. The rich, airy cream complements the coconut flavor beautifully.
• Chocolate Shavings: For a bit of chocolatey indulgence, garnish with some finely shaved dark chocolate or chocolate chips. The bitter-sweet chocolate contrasts wonderfully with the sweetness of the coconut.
• Fresh Mint: Adding a sprig of fresh mint on top can elevate the dessert, giving it a touch of color and a hint of fresh flavor that complements the creaminess.

Storage Tips for Leftovers

Leftovers of this Coconut Cream Lush are just as delicious the next day, making it perfect for meal prep or serving at parties. Here’s how to store it properly:

• Refrigerate: Store any leftovers in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 3 days. The longer it sits, the more the flavors blend together, making it even more delicious.
• Freezing: While freezing this dessert is not recommended, if you must, freeze individual portions by cutting the dessert into squares and wrapping them tightly in plastic wrap. Place them in an airtight container and freeze for up to 1 month. When ready to serve, allow the portions to thaw in the refrigerator overnight.

Conclusion

The Coconut Cream Lush is a showstopper dessert that’s perfect for anyone, from beginner cooks to experienced bakers. With its creamy coconut cheesecake layer, smooth pudding, and a touch of toasted coconut on top, it’s a treat that will wow your family and friends. Best of all, it’s incredibly simple to make—no baking required! Whether you’re hosting a summer BBQ or simply craving a sweet, no-fuss dessert, this coconut cream lush will always deliver. Give it a try, and don’t forget to share your experience in the comments. We’d love to hear how you enjoyed this dessert and if you made any fun variations of your own. Happy baking (or, rather, no-baking)!