No-Bake Coconut Cream Lush

Why You’ll Love This Recipe

This dessert is cool, creamy, and packed with coconut flavor without requiring any oven time. The layers create the perfect balance of textures—crunchy crust, smooth filling, and airy topping. It’s simple to prepare, easy to slice, and always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs or crushed vanilla wafers
• Granulated sugar
• Unsalted butter (melted)

For the filling:

• Cream cheese (softened)
• Powdered sugar
• Whipped topping (such as Cool Whip)
• Instant coconut cream pudding mix
• Cold milk
• Shredded sweetened coconut (plus extra for topping)

Optional garnish:

• Toasted coconut
• White chocolate shavings

Directions

1. Make the crust: In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed. Press firmly into the bottom of a 9×13-inch dish. Chill in the refrigerator while preparing the filling.
2. First layer: In a medium bowl, beat softened cream cheese and powdered sugar until smooth. Fold in 1 cup of whipped topping. Spread evenly over the chilled crust.
3. Second layer: In another bowl, whisk together coconut cream pudding mix and cold milk until thickened. Stir in shredded coconut. Spread this mixture over the cream cheese layer.
4. Top layer: Spread the remaining whipped topping evenly over the pudding layer.
5. Sprinkle with toasted coconut or garnish as desired.
6. Chill for at least 4 hours (or overnight) before slicing and serving.

Servings and timing

This recipe serves 12–15.
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: 4 hours 20 minutes

Variations

• Use a shortbread cookie crust for richer flavor.
• Add a layer of crushed pineapple (drained) on top of the cream cheese layer for a tropical twist.
• Mix shredded coconut into the cream cheese layer for extra coconut flavor.
• Use homemade whipped cream instead of Cool Whip for a fresher taste.
• Make mini versions in individual dessert cups.

Storage/Reheating

Store covered in the refrigerator for up to 4 days.
Freezing is possible, but the texture of the pudding layer may change slightly—thaw in the fridge before serving.
This dessert is served cold and does not require reheating.

FAQs

Can I use coconut milk in the pudding?

Yes, but it may make the pudding looser. Use full-fat coconut milk for the richest flavor.

What’s the best way to toast coconut?

Spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until golden.

Can I make this dessert ahead of time?

Yes, it’s actually best when made a day in advance to allow the layers to set.

Can I use sugar-free pudding mix?

Yes, just prepare according to package instructions and adjust sweetness to taste.

Is this dessert very sweet?

It’s moderately sweet, but you can reduce the powdered sugar slightly for a lighter version.

Can I make it dairy-free?

Yes, use dairy-free cream cheese, coconut whipped topping, and a dairy-free milk alternative for the pudding.

Can I use instant vanilla pudding instead?

Yes, and simply stir in coconut extract to add flavor.

How do I keep the crust from crumbling?

Press it firmly into the pan and chill it before adding the filling layers.

Can I use fresh coconut?

Yes, but fresh coconut should be finely shredded and lightly sweetened for best results.

Can I double the recipe?

Yes, double the ingredients and use a larger dish or two 9×13-inch pans.

Conclusion

No-Bake Coconut Cream Lush is a tropical, creamy delight that’s as beautiful as it is delicious. With its silky coconut pudding, sweet cream cheese layer, and buttery crust, it’s the perfect chilled dessert for any gathering. Easy to make, slice, and serve, this lush is destined to be a repeat favorite at your table.

No-Bake Coconut Cream Lush

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No-Bake Coconut Cream Lush is a layered dessert with a buttery graham cracker crust, sweet cream cheese filling, creamy coconut pudding, and fluffy whipped topping, finished with toasted coconut for a refreshing and tropical treat.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12-15 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 2 cups graham cracker crumbs or crushed vanilla wafers
2. 1/4 cup granulated sugar
3. 1/2 cup unsalted butter, melted
4. 8 oz cream cheese, softened
5. 1 cup powdered sugar
6. 16 oz whipped topping, divided
7. 2 packages (3.4 oz each) instant coconut cream pudding mix
8. 3 cups cold milk
9. 1 cup shredded sweetened coconut (plus extra for topping)
10. Optional garnish: toasted coconut, white chocolate shavings

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Instructions

In a bowl, combine graham cracker crumbs, sugar, and melted butter until fully mixed.

1. Press mixture firmly into the bottom of a 9×13-inch dish and chill while preparing the filling.
2. In a medium bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 cup whipped topping. Spread evenly over the chilled crust.
3. In another bowl, whisk together coconut cream pudding mix and cold milk until thickened. Stir in shredded coconut. Spread over the cream cheese layer.
4. Top with remaining whipped topping, spreading evenly.
5. Sprinkle with toasted coconut or garnish as desired.
6. Chill for at least 4 hours or overnight before slicing and serving.

Notes

• Press the crust firmly and chill it before adding fillings to prevent crumbling.
• To toast coconut, bake at 350°F for 5–7 minutes, stirring once, until golden.
• Use full-fat coconut milk for richer pudding if substituting for regular milk.
• Making the dessert a day ahead enhances the flavor and helps layers set.

Nutrition

• Serving Size: 1 slice
• Calories: 360
• Sugar: 27g
• Sodium: 300mg
• Fat: 21g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg