Coconut Cream Lush

ByLeigh Harris Published: Updated on

This Coconut Cream Lush recipe is a light and creamy no bake dessert full of delicious coconut flavor. It has a graham cracker crust, a whipped cream cheese layer, a thick creamy coconut pudding, and topped with a pillowy whipped cream.

Slice of coconut cream lush on a dark plate on a dark surface.
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Why You’ll Love This

This is an easy no bake coconut cream lush recipe! I hate turning my oven on during hot weather days, so I almost always go for no-bake desserts.

It is a cool, creamy dessert full of coconut deliciousness that is perfect for any occasion. But this coconut cream delight recipe will feed a crowd so it’s great for potlucks, BBQs, parties, or holidays.

Lush desserts are a layered lasagna-type dessert. Their creamy and cool layers are essential for any Spring and Summer gathering!

Some of our other favorite dessert recipes to check out are Coconut Cream Pie Recipe, Oatmeal Fudge Bars, Chewy Snickerdoodle Bars, Southern Peach Pie Recipe, Strawberry Shortcake Recipe, and Eggless Key Lime Pie.

Coconut cream lush recipe ingredients on a dark surface.

Please see the recipe card below for a full list of ingredients, measurements, and instructions.

How to Make Coconut Cream Lush

  • Spray a 9×13 baking dish with non-stick spray. Combine the graham crackers, granulated sugar, and melted butter in a medium bowl. Press the crumb mixture firmly and evenly into the prepared pan. Place it in the freezer while you prepare the next layer.
  • In a 350ºF oven toast 1 cup shredded coconut spread in a single layer on a small baking sheet for about 10 minutes stirring halfway through. Watch closely as the coconut can burn quickly.
Graham cracker crust for the coconut cream lush pressed into a 9x13 glass baking pan on a dark surface.
Toasted shredded coconut in a metal baking pan on a dark surface.
  • In a large bowl beat the cream cheese, powdered sugar, and coconut extract with an electric hand mixer until smooth and well combined. Fold in the whipped cream topping until thoroughly combined. Spread the coconut cheesecake over the graham cracker crust, taking it to the edges. Freeze while you prepare the next layer.
Whipped topping mixed into the cheesecake mixture in a glass mixing bowl on a dark surface.
Coconut cheesecake mixture spread over the graham cracker crust in a glass baking pan on a dark surface.
  • In another large mixing bowl whisk the instant coconut cream pudding mix with the half-and-half for 2 minutes or until the pudding starts to thicken. Spread the coconut pudding layer over the top of the cheesecake layer, all the way to the edges.
Coconut cream pudding mixed with the half and half in a glass mixing bowl.
Coconut cream pudding mixture spread over the cheesecake layer in a glass baking pan.
  • Spread the remaining container of Cool Whip over the top, sprinkle the toasted coconut flakes over the top, cover, and refrigerate for at least 6 hours up to overnight before serving.
Whipped topping spread over the coconut cream lush and sprinkled with toasted shredded coconut in a glass baking pan on a dark surface.
Slice of coconut cream lush on a dark plate on a dark surface.

Tips

  • Be sure the cream cheese is softened to avoid lumps. Leave at room temperature for at least 2 hours.
  • If using sheets of graham cracker cookies, place them in the food processor and pulse on high until they are fine crumbs.
  • Use an offset spatula for even layers that spread to the edges of the pan.
  • Lush desserts are perfect make-ahead desserts! They are best when chilled overnight. So plan to allow for the refrigeration time.
  • To achieve clean slices, run a sharp knife under warm water slice and wipe clean after each cut.

Variations

  • You can substitute full-fat coconut milk and whole milk in this coconut cream lush dessert. They both work well.
  • You can replace the Cool Whip with homemade whipped cream. Using an electric mixer beat 3 cups of heavy cream and 3/4 cup of powdered sugar until it forms stiff peaks. Use half of this in the cheesecake layer and the remaining half for the topping.
  • Replace the graham cracker crumbs with Golden Oreo cookies or vanilla wafers.

FAQs

Storing

Cover tightly and refrigerate for up to 4 days.

Can you freeze a layered lush dessert?

Yes. But I don’t recommend freezing it if you have used homemade whipped cream. Homemade whipped cream might not hold up after thawing.

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Slice of coconut cream lush on a dark plate on a dark surface.

Coconut Cream Lush Recipe

This coconut cream lush is layers of creamy coconut goodness! It's an easy no-bake dessert perfect for hot summer days.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Chilling Time: 6 hours
Servings: 18
Author: Leigh Harris

Ingredients
 

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

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

Coconut Pudding Layer

  • 2 3.4oz Instant coconut cream pudding mix or a 6.8 oz box
  • 3 cups Half-and-half or whole milk

Whipped Topping

  • 8 oz Cool Whip
  • 1 cup Sweetened shredded coconut toasted

Instructions

  • Spray a 9×13 baking pan with non-stick spray.
  • Preheat oven to 350ºF. Spread the shredded coconut out in a single layer on a baking sheet. Toast for 8-10 minutes until golden brown stirring halfway through. WATCH CLOSELY!
    1 cup Sweetened shredded coconut

Crust

  • In a medium-size bowl combine the graham crackers, granulated sugar, and melted butter. Press the crumb mixture firmly and evenly into the prepared pan. Freeze while you prepare the next layer.
    1 1/2 cups Graham cracker crumbs, 2 tbsp Granulated sugar, 1/2 cup Unsalted butter

Coconut Cheesecake Layer

  • In a large bowl beat the cream cheese, powdered sugar, and coconut extract until smooth and combined. Fold in the whipped cream topping until thoroughly combined. Spread the coconut cheesecake over the graham cracker crust, taking it to the edges. Freeze while you prepare the next layer.
    16 oz Cream cheese, 1 cup Powdered sugar, 1 tsp Coconut extract, 8 oz Cool Whip

Coconut Pudding Layer

  • In another large bowl whisk the coconut pudding mixes with the half-and-half for 2 minutes or until the pudding starts to thicken. Spread the coconut pudding over the top of the cheesecake layer, all the way to the edges.
    2 3.4oz Instant coconut cream pudding mix, 3 cups Half-and-half

Topping

  • Spread the remaining container of Cool Whip over the top, garnish with the toasted coconut, cover, and refrigerate for at least 6 hours up to overnight before serving.
    8 oz Cool Whip

Notes

You can replace the Cool Whip with homemade whipped cream. Using an electric mixer beat 3 cups of heavy cream and 3/4 cup of powdered sugar until it forms stiff peaks. Use half of this in the cheesecake layer and the remaining half for the topping.
I have used full-fat coconut milk and whole milk. They both work well in this layered dessert.

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