When summer heat arrives, few things are as satisfying as a cold, creamy dessert that refreshes and delights the senses. Coconut Cream Lush is a luscious no-bake layered dessert that combines the tropical flavors of coconut into a smooth, creamy cheesecake layer, silky coconut pudding, and a crisp graham cracker crust topped with toasted coconut flakes. This dessert is perfect for summer parties, celebrations, or whenever you crave a sweet treat that transports you to a sunny, breezy beachside escape.

Table of Contents

Coconut Cream Lush

George Law

A dreamy no-bake dessert bursting with tropical coconut flavor. This Coconut Cream Lush layers creamy coconut cheesecake, silky coconut pudding, and a buttery graham cracker crust, topped with fluffy whipped cream and toasted coconut the perfect summer indulgence.

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Prep Time 25

Total Time 6 5

Course Dessert

Cuisine American

Servings 12 squares

Calories 360 kcal

Equipment

Mixing bowls
hand mixer or stand mixer
9×13-inch baking pan
whisk
spatula
oven (for toasting coconut)

Ingredients

1.5 cups graham cracker crumbs (about 12-14 sheets)
2 tbsp granulated sugar
0.5 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp coconut extract
8 oz Cool Whip, thawed
6.8 oz instant coconut cream pudding mix (2 boxes, 3.4 oz each)
3 cups half-and-half or whole milk
8 oz Cool Whip (for topping)
1 cup sweetened shredded coconut, toasted

Instructions

Spread the remaining Cool Whip over the pudding. Toast coconut at 350°F (175°C) for 8-10 minutes, stirring halfway, until golden. Let cool, then sprinkle on top.
In a separate bowl, beat softened cream cheese and powdered sugar until smooth. Add coconut extract, then fold in Cool Whip. Spread evenly over the chilled crust.
Whisk coconut pudding mix with half-and-half until thickened, about 2 minutes. Spread evenly over the cheesecake layer.
Spread the remaining Cool Whip over the pudding. Toast coconut at 350°F (175°C) for 8-10 minutes, stirring halfway, until golden. Let cool, then sprinkle on top.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight. Slice into squares and serve chilled.

Notes

For best texture, chill the dessert for at least 6 hours or overnight before slicing. Toast the coconut until golden for extra crunch and flavor. This dessert can be prepared a day in advance and stored covered in the fridge for up to 3 days. To make it dairy-free, use vegan cream cheese, coconut whipped topping, and coconut milk instead of half-and-half.

Keyword coconut cream lush, coconut pudding bars, no-bake dessert, summer coconut dessert, summer dessert

Why You’ll Love This Recipe : Coconut Cream Lush

Coconut Cream Lush is adored for many reasons, primarily its simplicity and flavor. The no-bake aspect makes it ideal for beginners or busy cooks looking for an easy yet impressive dessert without turning on the oven. Each bite provides a tropical burst with layers that contrast in texture: rich and creamy cheesecake, light and smooth coconut pudding, and a crunchy toasted coconut topping. It’s perfect to prepare ahead of time, making it a crowd-pleaser for potlucks, family gatherings, or casual summer evenings. Additionally, the vegetarian-friendly ingredients ensure it appeals to a wide range of guests.

Complete Ingredients List

Graham Cracker Crust:

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

Coconut Cheesecake Layer:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon coconut extract
8 ounces Cool Whip, thawed

Coconut Pudding Layer:

2 boxes (3.4 ounces each) instant coconut cream pudding mix
3 cups half-and-half or whole milk

Topping:

8 ounces Cool Whip
1 cup sweetened shredded coconut, toasted

Step-by-Step Instructions with Tips

1. Prepare the Graham Cracker Crust:

Mix graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and slightly damp. Press firmly into a 9×13 inch baking pan. Freeze the crust for about 15-20 minutes to help it set and maintain structure when slicing.

2. Make the Coconut Cheesecake Layer:

Beat the softened cream cheese and powdered sugar until smooth. Add coconut extract and gently fold in Cool Whip until light and airy. Spread this creamy layer evenly over the chilled crust.

3. Prepare the Coconut Pudding Layer:

Whisk instant coconut cream pudding mix with half-and-half until thickened, approximately two minutes. Spread this silky pudding layer evenly over the cheesecake layer.

4. Add the Topping:

Spread the remaining Cool Whip over the pudding layer. Toast shredded coconut in a 350°F (175°C) oven for 8 to 10 minutes or until golden, stirring once midway through. Let cool and sprinkle toasted coconut atop the dessert.

5. Chill and Serve:

Cover with plastic wrap and refrigerate for at least 6 hours or overnight. The chilling helps meld the flavors and firms the layers for perfect slicing into squares before serving.

Storage and Serving Tips

Store leftovers tightly covered in the refrigerator for up to three days to preserve freshness. Serve chilled for the most refreshing experience, ideal for warm-weather celebrations or as a cool treat on hot days.

Flavor Variations and Customizations

Mix things up by replacing coconut pudding with banana cream or pineapple pudding to infuse new tropical twists. For dairy-free versions, swap cream cheese and Cool Whip with plant-based alternatives, and use coconut milk instead of half-and-half. To add crunch and nuttiness, sprinkle chopped toasted almonds or macadamia nuts on top of the toasted coconut.

A Tropical Delight with Cultural Charm

Coconut Cream Lush captures the essence of tropical comfort desserts favored in American summertime cuisine. Its combination of creamy textures and luscious flavors makes it a beloved choice for summer potlucks and casual gatherings, embodying the spirit of carefree sunny days. This easy-to-make dessert offers a slice of summer bliss with every bite, sure to become a favorite among coconut lovers and dessert enthusiasts alike.