I just made a Coconut No Bake lush that layers pillowy coconut cream and flaky crust into a ridiculously addictive summer dessert you will actually want to share.

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I’m obsessed with this Coconut Cream Lush because it tastes like a Coconut Dream Dessert collapsed into one spoon. I love the way the layers hit, silky pudding, clouds of whipped topping, and that shredded coconut crunch on top.

And the cream cheese layer sneaks in, tangy and creamy, making every bite more interesting. I don’t care that it’s simple or that it’s basically a Coconut Cream Dump Cake vibe, I just want a big bowl and no sharing.

Sweet, coconutty, slightly tangy, and totally impossible to ignore. Seriously.

You want this in summer. Right now, please.

I’m not kidding.

Ingredients

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Graham cracker crumbs — crunchy base, gives bite and nostalgic cookie flavor to every forkful.
Unsalted butter — it’s the glue that makes the crust stick together and taste rich.
Granulated sugar — adds simple sweetness and a little texture to the crust.
Cream cheese — tangy, creamy layer that makes the whole thing feel indulgent.
Powdered sugar — smooth sweetness, it keeps the filling silky and not grainy.
Vanilla extract — basically warmth and aroma, makes everything taste like dessert comfort.
Shredded coconut — chewy tropical pops; plus the toasty bits on top are addictive.
Frozen whipped topping — light, airy creaminess that keeps the dessert fluffy and chill.
Extra whipped topping container — more fluffy layers so every bite stays dreamy.
Instant vanilla pudding mix — thickens fast, gives custardy body without fuss.
Cold milk — hydrates the pudding, keeps it smooth and spoonable, not gloopy.
Canned coconut milk — adds coconut depth and creaminess, basically more tropical vibes.

Ingredient Quantities

2 cups graham cracker crumbs

1/2 cup (1 stick) unsalted butter, melted

1/4 cup granulated sugar

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup sweetened shredded coconut, divided (about 1/2 cup for the filling, 1/2 cup for the top)

8 oz frozen whipped topping (about 1 cup), thawed, plus another 8 oz container for layering

2 (3.4 oz) packages instant vanilla pudding mix

3 cups cold milk

1 cup canned coconut milk (or regular milk if you don’t have it)

How to Make this

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1. Mix 2 cups graham cracker crumbs, 1/4 cup granulated sugar and 1/2 cup melted butter until it looks like wet sand, press into a 9×13 pan firmly to make an even crust, then pop it in the fridge while you do the rest.

2. Beat 8 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla until smooth, dont overbeat though or it gets too soft.

3. Fold in about 8 oz thawed whipped topping (roughly 1 cup) and 1/2 cup sweetened shredded coconut into the cream cheese mixture, spread that over the chilled crust in an even layer.

4. In a bowl whisk together the two (
3.4 oz) packages instant vanilla pudding mix with 3 cups cold milk and 1 cup canned coconut milk until thickened, about 1-2 minutes, make sure there are no lumps.

5. Pour the pudding mixture over the cream cheese layer and spread gently so you dont mix the layers.

6. Spread the remaining 8 oz container of whipped topping over the pudding layer, smoothing it out to the edges.

7. Sprinkle the remaining 1/2 cup shredded coconut evenly on top; if you want a little extra flavor toast the coconut in a dry skillet over medium heat till golden and scatter that on top (watch it closely it burns fast).

8. Cover the pan and chill at least 4 hours or overnight so the layers set up nice, its actually better the next day.

9. Slice into squares with a sharp knife (wipe the knife between cuts for cleaner pieces) and serve cold.

10. Store leftovers tightly covered in the fridge for up to 3 days, not longer or the crust gets soggy.

Equipment Needed

1. 9×13 inch baking pan
2. Large mixing bowl (for crust) and medium mixing bowl (for pudding/cream)
3. Electric hand mixer or stand mixer (for cream cheese and puddings)
4. Rubber spatula for folding and spreading
5. Whisk (for pudding mix and coconut milk)
6. Measuring cups and spoons
7. Sharp knife for slicing (wipe between cuts for clean squares)
8. Skillet (dry) for toasting coconut if you want it toasted, optional

FAQ

Q: Can I make this ahead of time and how long will it keep?

A: Yes, you can make it a day or two ahead. Cover tightly and keep refrigerated up to 3 days for best texture, any longer and the crust might get soggy and the topping will lose its fluffiness.

Q: Can I use regular milk instead of coconut milk?

A: Sure, regular milk works fine, it just wont have that extra coconut flavor. If you want more coconut taste, use full fat coconut milk or add a little coconut extract.

Q: My pudding turned lumpy, what do I do?

A: Whisk it vigorously for a minute, or pour it through a fine mesh strainer to remove lumps. If it still seems too thick, whisk in a splash of milk until smooth.

Q: How can I make the crust firmer so it doesnt get soggy?

A: Press the graham crumb mixture firmly into the pan and bake it for 8 10 minutes to set it, then cool completely before adding the filling. Chilling the assembled dessert also helps keep the crust firmer when serving.

Q: Can I use real whipped cream instead of frozen whipped topping?

A: Yes, you can whip 1 1/2 to 2 cups of heavy cream with a bit of sugar until soft peaks form and use that. It will be lighter but less stable, so keep it chilled and serve sooner.

Q: Is there a gluten free option?

A: Absolutely, swap the graham crumbs for a certified gluten free graham or use crushed gluten free cookies. Just check all other mixes and toppings are labeled gluten free too.

Coconut Cream Lush Recipe Substitutions and Variations

Graham cracker crumbs: crushed digestive biscuits, crushed vanilla wafers, or finely chopped pretzels for a salty-sweet crust — use the same volume, press firmly so it holds.
Cream cheese: mascarpone (same texture, slightly richer), Neufchâtel (lower fat, nearly same flavor), or thick strained Greek yogurt (drain overnight to remove excess whey) — use equal amounts.
Instant vanilla pudding mix: make quick stovetop pudding with 3 tbsp cornstarch, 1/2 cup sugar, pinch salt, 2 tsp vanilla and 3 cups milk cooked until thick, or use a prepared pastry cream — cool before layering.
Frozen whipped topping: freshly whipped heavy cream (whip to soft peaks), stabilized whipped cream (fold in a little room-temp cream cheese), or chilled coconut whipped cream for extra coconut flavor.

Pro Tips

1. Chill the crust longer than you think. Press it really firmly and stick the pan in the fridge for at least 20 minutes before adding the cream cheese layer or the filling can squish it and get soggy. If you have time, chill the crust while you prep everything, it helps a ton.

2. Don’t overbeat the cream cheese. Mix just until smooth or it gets too soft and the layers will slide into each other. If it looks a little lumpy, scrape the bowl and beat gently by hand for a few seconds.

3. Avoid lumps in the pudding by whisking really fast and using very cold milk. Pour the milk in slowly while whisking and stop as soon as it thickens. If a few tiny lumps remain, press the pudding through a fine mesh strainer or give it 10 seconds with an immersion blender.

4. Toast the coconut at the last minute and cool it completely before sprinkling on top. Toasted coconut burns fast so stay by the pan, and make sure it’s room temp before you add it or it can melt the top layer and look soggy.

Coconut Cream Lush Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just made a Coconut No Bake lush that layers pillowy coconut cream and flaky crust into a ridiculously addictive summer dessert you will actually want to share.

Servings

servings

Calories

498

kcal

Equipment: 1. 9×13 inch baking pan
2. Large mixing bowl (for crust) and medium mixing bowl (for pudding/cream)
3. Electric hand mixer or stand mixer (for cream cheese and puddings)
4. Rubber spatula for folding and spreading
5. Whisk (for pudding mix and coconut milk)
6. Measuring cups and spoons
7. Sharp knife for slicing (wipe between cuts for clean squares)
8. Skillet (dry) for toasting coconut if you want it toasted, optional

Ingredients

2 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup granulated sugar
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup sweetened shredded coconut, divided (about 1/2 cup for the filling, 1/2 cup for the top)
8 oz frozen whipped topping (about 1 cup), thawed, plus another 8 oz container for layering
2 (3.4 oz) packages instant vanilla pudding mix
3 cups cold milk
1 cup canned coconut milk (or regular milk if you don't have it)

Directions

Mix 2 cups graham cracker crumbs, 1/4 cup granulated sugar and 1/2 cup melted butter until it looks like wet sand, press into a 9×13 pan firmly to make an even crust, then pop it in the fridge while you do the rest.
Beat 8 oz softened cream cheese with 1 cup powdered sugar and 1 tsp vanilla until smooth, dont overbeat though or it gets too soft.
Fold in about 8 oz thawed whipped topping (roughly 1 cup) and 1/2 cup sweetened shredded coconut into the cream cheese mixture, spread that over the chilled crust in an even layer.
In a bowl whisk together the two (
4 oz) packages instant vanilla pudding mix with 3 cups cold milk and 1 cup canned coconut milk until thickened, about 1-2 minutes, make sure there are no lumps.
Pour the pudding mixture over the cream cheese layer and spread gently so you dont mix the layers.
Spread the remaining 8 oz container of whipped topping over the pudding layer, smoothing it out to the edges.
Sprinkle the remaining 1/2 cup shredded coconut evenly on top; if you want a little extra flavor toast the coconut in a dry skillet over medium heat till golden and scatter that on top (watch it closely it burns fast).
Cover the pan and chill at least 4 hours or overnight so the layers set up nice, its actually better the next day.
Slice into squares with a sharp knife (wipe the knife between cuts for cleaner pieces) and serve cold.
Store leftovers tightly covered in the fridge for up to 3 days, not longer or the crust gets soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.