Coconut Cream Lush
A refreshing no-bake dessert with layers of graham cracker crust, creamy cheesecake, silky coconut pudding, and toasted coconut, perfect for summer gatherings.
Ingredients
For the Graham Cracker Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs About 12–14 full sheets
- 2 tbsp 2 tbsp granulated sugar For the crust
- 0.5 cups 1/2 cup unsalted butter, melted Substitute coconut oil for a subtle coconut boost
For the Coconut Cheesecake Layer
- 16 oz 16 oz cream cheese, softened Two 8-oz blocks
- 1 cup 1 cup powdered sugar Adjust slightly if you prefer less sweet
- 1 tsp 1 tsp alcohol-free coconut flavouring Start with 3/4 tsp if you want a milder flavor
- 8 oz 8 oz Cool Whip, thawed Or an equal amount of whipped cream for less processed option
For the Coconut Pudding Layer
- 2 (3.4 oz) 2 (3.4 oz) boxes instant coconut cream pudding mix Or one 6.8 oz box
- 3 cups 3 cups half-and-half Or whole milk — half-and-half makes it richer
For the Topping
- 8 oz 8 oz Cool Whip, thawed For the top layer
- 1 cup 1 cup sweetened shredded coconut, toasted Toast in a dry skillet or oven until golden
Instructions
Prepare the Graham Cracker Crust
- Preheat (if toasting crumbs) or simply combine graham crumbs and 2 tbsp sugar in a bowl.
- Pour in melted butter and stir until evenly moistened.
- Press the mixture firmly into the bottom of a 9x13-inch baking dish to form an even layer.
- Chill in the fridge while you prepare the next layer for 10–15 minutes so it firms.
Make the Coconut Cheesecake Layer
- Beat the softened cream cheese in a large bowl until smooth.
- Add powdered sugar and alcohol-free coconut flavouring, and beat until fully combined and silky.
- Fold in 8 oz Cool Whip gently until no streaks remain.
- Spread this mixture evenly over the chilled crust.
Prepare the Coconut Pudding Layer
- Whisk the instant coconut pudding mix with 3 cups half-and-half (or whole milk) for about 2 minutes until slightly thickened.
- Let it rest 2 minutes to set.
- Spoon or pour the pudding over the cheesecake layer and spread with an offset spatula to an even layer.
Add the Topping
- Spread the remaining 8 oz Cool Whip across the pudding layer.
- Smooth the top and sprinkle toasted shredded coconut evenly over everything.
Chill and Serve
- Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Slice with a sharp knife dipped in hot water between cuts for tidy portions.
- Serve chilled.
Notes
Use full-fat dairy for the creamiest texture. If you need dairy-free, see the Variations section for swaps.