Why You’ll Love This Recipe

Creamy and Refreshing: The combination of creamy coconut layers and a buttery crust makes for a dessert that’s both indulgent and refreshing.
No-Bake: It’s easy to make with no baking required, making it the perfect dessert for hot days or when you want something quick.
Tropical Flavors: The coconut flavor shines through in every bite, bringing a taste of the tropics to your table.
Perfect for Entertaining: Whether for a casual dinner or a special celebration, this dessert is sure to impress your guests.

Ingredients

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

For the Crust:

1 1/2 cups graham cracker crumbs
1/2 cup unsweetened shredded coconut
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Coconut Cream Filling:

1 (8 oz) package cream cheese, softened
1 (8 oz) tub of whipped topping (such as Cool Whip)
1 (14 oz) can sweetened condensed milk
1 cup coconut milk (or regular milk)
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut

For the Topping:

1/2 cup shredded coconut, toasted (for garnish)
Extra whipped topping (optional)

Directions

Prepare the Crust: In a medium-sized bowl, combine graham cracker crumbs, shredded coconut, sugar, and melted butter. Mix until everything is well combined and the crumbs are coated with butter. Press this mixture firmly into the bottom of a 9×9-inch baking dish, forming an even crust. Place the dish in the refrigerator while you make the filling.
Make the Coconut Cream Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sweetened condensed milk, coconut milk, and vanilla extract. Continue mixing until everything is well combined and smooth.
Fold in the Whipped Topping: Gently fold in the whipped topping and shredded coconut into the cream cheese mixture until smooth and fluffy.
Assemble the Dessert: Pour the coconut cream filling over the prepared crust and spread it out evenly. Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 3-4 hours, or until the dessert has set.
Prepare the Topping: While the dessert is chilling, toast the shredded coconut. To do this, place the coconut on a baking sheet in a single layer and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden brown. Remove from the oven and let it cool.
Serve: Once the dessert has set, top with the toasted coconut and an extra dollop of whipped topping, if desired. Slice into squares and serve chilled.

Servings and Timing

Servings: 8-10
Preparation Time: 15 minutes
Chilling Time: 3-4 hours
Total Time: 3 hours 15 minutes

Variations

Chocolate Coconut Lush: Add a layer of chocolate pudding or chocolate chips in between the cream filling layers for a chocolate-coconut twist.
Vegan Version: Use dairy-free cream cheese, whipped coconut cream, and coconut milk to make this dessert vegan-friendly.
Tropical Twist: Add pineapple chunks or mango slices to the filling for extra tropical flavor.
Lemon Coconut Lush: Add lemon zest or lemon pudding mix to the filling for a tangy citrus contrast to the coconut.

Storage/Reheating

Storage: Store any leftover Coconut Cream Lush in the refrigerator, tightly covered, for up to 4-5 days.
Freezing: This dessert can be frozen for up to 1 month. After freezing, allow it to thaw in the fridge for a few hours before serving.
Reheating: This is a no-bake dessert, so there’s no need for reheating. Just enjoy it chilled straight from the fridge!

FAQs

Can I use fresh coconut instead of shredded coconut?

You can use fresh coconut, but shredded dried coconut works best in this recipe since it helps absorb the moisture and maintain the texture of the layers.

Can I use a different type of crust?

Yes! You can use a graham cracker crust, shortbread cookie crust, or even an almond flour crust for a gluten-free version.

How can I make the filling thicker?

If you prefer a thicker filling, you can use less coconut milk or add a tablespoon of cornstarch to the mixture to help it firm up more quickly as it chills.

Can I make this ahead of time?

Yes, this dessert is perfect for making ahead of time! It needs to chill for a few hours to set, so it’s great for preparing the night before.

How do I toast the coconut properly?

To toast coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes. Keep an eye on it and stir every couple of minutes to ensure it doesn’t burn.

Conclusion

Coconut Cream Lush is a dreamy, indulgent dessert that combines creamy layers, a buttery crust, and the tropical sweetness of coconut. Whether for a special occasion or a casual get-together, this dessert is sure to be a hit. It’s easy to make, packed with coconut flavor, and the perfect way to satisfy your sweet tooth with minimal effort. Enjoy every creamy bite!