Nothing gets my family more excited than when I pull out my vintage glass trifle dish and start layering up this dreamy Coconut Cream Lush. Picture this: a buttery graham cracker crust, sweet cream cheese filling, velvety coconut pudding, and clouds of whipped topping with toasted coconut flakes dancing on top. Every spoonful is pure heaven – like a tropical vacation in dessert form. I swear, the minute this beauty hits the table at potlucks, people start lining up with plates in hand!

What I love most (besides the taste, obviously) is how ridiculously easy this no-bake dessert comes together. After one disastrous attempt at a fancy layer cake for my niece's birthday (we won't talk about the leaning tower of frosting), this Coconut Cream Lush became my go-to for stress-free entertaining. Just a little mixing, some patient chilling time, and voila – you've got a showstopper that looks like you spent hours in the kitchen!

Why You’ll Love This Coconut Cream Lush

Listen, I don’t like playing favorites with desserts, but this Coconut Cream Lush might just be the MVP of my recipe box. Here’s why you’ll be obsessed too:

No oven required – Perfect for summer when you can’t bear to turn on the heat! Just that graham cracker crust gets a quick bake (and even that’s optional if you’re really lazy like me sometimes).
Crowd-pleasing magic – My picky nephew who "hates coconut" devoured three helpings last Thanksgiving. The coconut flavor is gentle enough for skeptics but rich enough for true coconut lovers.
Creamy dreamy texture – That moment when your spoon cuts through all the layers? Pure dessert bliss. The contrast between the crunchy crust and silky pudding is everything.
Endless customizations – I’ve made this Coconut Cream Lush with chocolate crust, added pineapple chunks between layers, even swapped in banana pudding when I was out of coconut. Every version gets rave reviews!
Make-ahead lifesaver – Needs at least 4 hours to chill, which means you can whip it up in the morning and forget about it until dessert time. My kind of recipe!

Ingredients for Coconut Cream Lush

Gathering the right ingredients is half the battle with this dreamy dessert! Here's exactly what you'll need, organized by layer. Trust me, using quality ingredients makes all the difference in this Coconut Cream Lush.

Crust Layer:

2 sleeves graham crackers (about 18 full sheets) - finely crushed to sandy texture (I whiz mine in the food processor, but a rolling pin works too!)
½ cup (1 stick) salted butter - melted and slightly cooled (the salt balances the sweetness perfectly)

Cream Cheese Layer:

16 oz (2 blocks) cream cheese - must be room temperature (cold cream cheese = lumpy disaster, learned that the hard way!)
1 cup powdered sugar - sifted if yours is clumpy
1 teaspoon vanilla extract - pure vanilla makes a noticeable difference here

Pudding Layer:

2 (3.4 oz) packages instant coconut cream pudding mix - don't grab cook-and-serve by accident!
3½ cups milk - whole milk gives the creamiest results, but 2% works in a pinch

Topping:

8 oz tub whipped topping (like Cool Whip) - thawed overnight in the fridge (no shortcuts here!)
1 cup sweetened coconut flakes - toasted until golden (watch closely - they burn fast!)

Pro tip from my many test batches: measure everything before starting. Once that pudding begins setting, you'll want all your layers ready to go!

Equipment You’ll Need

You won’t need anything fancy to make this Coconut Cream Lush – just the basics from your kitchen! Here’s what to grab:

9x13-inch baking dish – Glass shows off those pretty layers best
Mixing bowls – One medium for crust, one large for cream cheese filling
Hand mixer – Or stand mixer if you’re fancy like that
Whisk – For getting that pudding perfectly smooth
Spatula – My trusty sidekick for scraping every last bit of goodness

That’s it! No special tools required – just good old-fashioned mixing and layering.

How to Make Coconut Cream Lush

Okay friends, let's dive into making this dreamy dessert! I'll walk you through each step - trust me, it's easier than it looks. The key is taking your time with each layer. Rushing leads to sad, sloppy layers (been there!), and we want picture-perfect Coconut Cream Lush every time.

Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 350°F - no skipping this step! A properly heated oven gives that crust the perfect crispness.
Mix crushed graham crackers with melted butter - Stir until it resembles wet sand. If it clumps when you squeeze it, you're golden!
Press FIRMLY into your 9x13 pan - I use the bottom of a measuring cup to get an even layer. Really pack it down - loose crust means crumbly mess later!
Bake for 8 minutes - Just until fragrant. Overbaking makes it bitter.
Cool completely - About 30 minutes. Warm crust = melted cream cheese layer = sadness.

Step 2: Make the Cream Cheese Layer

Beat room temp cream cheese first - 2 minutes alone helps avoid lumps. Cold cream cheese will never smooth out, no matter how long you beat it!
Add powdered sugar and vanilla - Mix on low at first unless you want a sugar dust storm in your kitchen.
Beat until silky smooth - About 3-4 minutes total. Scrape bowl halfway through.
Spread over cooled crust - Go all the way to edges to seal the crust. This prevents sogginess!

Step 3: Whisk the Coconut Cream Pudding

Use cold milk - Whole milk works best, but 2% works in a pinch. Warm milk makes runny pudding.
Whisk pudding mix and milk vigorously - 2 full minutes by the clock! Lazy whisking means lumpy pudding.
Let stand 5 minutes to thicken - It'll seem thin at first but transforms magically. Resist stirring during this time!
Spread gently over cream cheese layer - Pour from the middle outward to prevent mixing layers.

Now the hard part - refrigerate for at least 4 hours (overnight is even better!). I know, the waiting is torture, but it's what makes the Coconut Cream Lush hold those perfect layers. Right before serving, add that fluffy whipped topping and sprinkle with toasted coconut. Then watch it disappear faster than you can say "seconds please!"

Tips for the Perfect Coconut Cream Lush

After making this dessert more times than I can count, I've picked up some tricks that take it from good to "oh-my-gosh-can-I-get-the-recipe" amazing:

Toast that coconut! - Just 3-4 minutes in a dry pan until golden transforms it from bland to buttery magic. Stir constantly - it burns in seconds!
Chill overnight if possible - That 4-hour minimum matters! The flavors meld and layers set up perfectly for clean slices.
Full-fat everything - Skim milk or reduced-fat cream cheese makes sad, watery layers. Trust me, the extra calories are worth it.
Wipe your knife between cuts - A quick clean with a warm, damp cloth gives you those Instagram-worthy slices every time.
Let it sit 10 minutes before serving - Just like cheesecake, this gives the layers time to relax after refrigeration.

Variations & Serving Suggestions

One of my favorite things about this Coconut Cream Lush is how easily you can mix it up! Here are some delicious twists I've tried (and loved):

Chocolate graham crust - Swap regular grahams for chocolate ones, or add 2 tablespoon cocoa powder to the crust mix. Divine with the coconut!
Tropical vibes - Layer in some crushed pineapple or diced mango between the cream cheese and pudding layers. Just pat the fruit dry first.
Nutty crunch - Sprinkle chopped macadamias or toasted almonds on top with the coconut for extra texture.

For serving, I love pairing slices with fresh berries or a drizzle of chocolate sauce. And don't even get me started on how perfect this is with iced coffee on a hot afternoon - the flavors just sing together!

Storage & Reheating Instructions

This Coconut Cream Lush is happiest when kept chilled in the fridge - I always cover mine tightly with plastic wrap (press it right against the whipped topping to prevent drying). It'll stay perfect for up to 3 days, though let's be real - it never lasts that long in my house!

One important note: don't freeze it. The pudding layer gets weirdly grainy when thawed, and the whipped topping deflates into sadness. Learned that lesson the hard way after trying to save leftovers from a party. Some desserts just aren't meant for the freezer - and this beauty is one of them!

Nutritional Information

Okay, let's be real - we're not eating Coconut Cream Lush for its health benefits! But since some folks like to know (or need to track), here's the breakdown per serving. Remember, these are estimates - your exact numbers might vary depending on brands and how generous you are with those coconut flakes!

Serving Size: 1 slice (about 1/12 of the pan)
Calories: 380 (Worth every single one!)
Sugar: 28g (It's dessert, people!)
Sodium: 320mg
Fat: 22g (14g saturated - that's the good creamy stuff!)
Carbohydrates: 40g (1g fiber)
Protein: 5g (Surprising protein bonus from the milk and cream cheese!)
Cholesterol: 45mg

Pro tip: If you're watching sugar, you can reduce the powdered sugar in the cream cheese layer by ¼ cup - it'll still taste amazing. And hey, there's calcium from the dairy and fiber from the coconut... so basically this is practically health food, right? (Okay maybe not, but a girl can dream!)

FAQs About Coconut Cream Lush

I get asked these questions ALL the time when I bring this dessert to gatherings. Here are the answers that'll save you from making my early mistakes!

Can I use homemade whipped cream instead of Cool Whip? Absolutely! Just add 1 tablespoon powdered sugar per cup of cream while whipping to stabilize it. But honestly? Cool Whip holds up better for days in the fridge.
Help! My pudding layer won't thicken! Two culprits: 1) You used cook-and-serve pudding by accident, or 2) Didn't whisk for the full 2 minutes. Either way, pop it in the fridge for 15 extra minutes.
Can I make this gluten-free? Yep! Swap the graham crackers for gluten-free ones (I like the Pamela's brand). Check your pudding mix too - some contain wheat.
How do I prevent the layers from mixing? The secret? Let each layer set slightly before adding the next. That cream cheese layer is your best friend - it acts like a barrier!
Can I use coconut milk instead of regular milk? Ohhh yes! Use full-fat canned coconut milk for an extra tropical punch. Just shake the can well before measuring.

Still have questions? Slide into my DMs on Instagram - I love talking Coconut Cream Lush almost as much as I love eating it!

Nothing makes me happier than seeing your gorgeous Coconut Cream Lush creations! When you make this recipe (and I know you will because it's irresistible), snap a pic and tag me - I live for those "OMG it worked!" messages. Watching your versions pop up on my feed is like getting little bursts of joy all day!

Pro tip for food photos: natural light is your best friend, and a sprinkle of extra toasted coconut on top makes everything look extra fancy. Whether yours turns out picture-perfect or deliciously messy (we've all been there!), I want to see it! My kitchen might be where this recipe started, but your tables are where the magic really happens.

Recipe Index

Irresistible Coconut Cream Lush Recipe You'll Crave

Author: Emily01
Total Time: 4 hours 28 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A creamy and delicious dessert with layers of graham cracker crust, cream cheese, coconut cream pudding, and whipped topping.

Ingredients

Scale

Crust:
- 2 sleeves graham crackers, finely crushed
- ½ cup (1 stick) salted butter, melted
Cream Cheese Layer:
- 16 oz (2 blocks) cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
Pudding Layer:
- 2 (3.4 oz) packages instant coconut cream pudding mix
- 3½ cups milk
Topping:
- 8 oz tub whipped topping, thawed (Cool Whip)
- 1 cup sweetened coconut flakes, toasted

Instructions

Preheat oven to 350°F.
Mix graham cracker crumbs and melted butter. Press into a 9x13-inch pan.
Bake crust for 8 minutes. Let cool.
Beat cream cheese, powdered sugar, and vanilla until smooth. Spread over crust.
Whisk pudding mix and milk for 2 minutes. Let thicken for 5 minutes.
Spread pudding over cream cheese layer.
Top with whipped topping and toasted coconut flakes.
Refrigerate for at least 4 hours before serving.

Notes

Use full-fat cream cheese for best texture.
Toast coconut flakes in a dry pan over medium heat until golden.
Chill dessert thoroughly for clean slices.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 28g
Sodium: 320mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg

Keywords: coconut cream lush, dessert, no-bake, creamy, layered