Coconut Cream Lush Dessert: The Ultimate Recipe

Coconut Cream Lush Dessert: Prepare to be transported to a tropical paradise with every spoonful of this decadent treat! Imagine layers of creamy coconut bliss, a hint of tangy sweetness, and a texture that’s both light and incredibly satisfying. This isn’t just a dessert; it’s an experience.

While the exact origins of layered desserts like this are debated, the “lush” style, known for its creamy layers and often featuring pudding or whipped toppings, gained immense popularity in the mid-20th century. It’s a testament to the era’s love for convenience and crowd-pleasing flavors. Think potlucks, family gatherings, and effortless elegance – that’s the spirit of a lush dessert!

What makes this Coconut Cream Lush Dessert so irresistible? It’s the perfect balance of flavors and textures. The creamy coconut filling is rich and indulgent, while the layers of graham crackers or vanilla wafers provide a delightful contrast. Many people adore this dish because it’s relatively simple to make, requiring no baking, and can be prepared ahead of time, making it ideal for entertaining. Plus, who can resist the allure of coconut? Its naturally sweet and slightly nutty flavor is universally loved, making this dessert a guaranteed hit with everyone!

this Recipe

Ingredients:

• For the Crust:
• 1 ½ cups graham cracker crumbs
• ? cup granulated sugar
• 6 tablespoons (3 ounces) unsalted butter, melted
• For the First Layer (Cream Cheese):
• 8 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping, thawed (like Cool Whip)
• For the Second Layer (Coconut Pudding):
• 1 (5.1 ounce) package instant coconut cream pudding mix
• 3 cups cold milk (whole or 2%)
• For the Third Layer (Whipped Cream):
• 1 ½ cups heavy cream
• ¼ cup powdered sugar
• ½ teaspoon vanilla extract
• For the Topping:
• 1 cup sweetened shredded coconut, toasted
• Optional: Toasted macadamia nuts, white chocolate shavings

Preparing the Graham Cracker Crust:

1. Combine the dry ingredients: In a medium bowl, I like to start by mixing together the graham cracker crumbs and granulated sugar. Make sure they’re evenly distributed for a consistent sweetness throughout the crust.
2. Add the melted butter: Pour the melted butter into the graham cracker mixture. Stir well until all the crumbs are moistened and the mixture resembles wet sand. This is crucial for the crust to hold together properly. If it seems too dry, you can add a tiny bit more melted butter, a teaspoon at a time.
3. Press into the pan: Transfer the graham cracker mixture to a 9×13 inch baking dish. I find that using the bottom of a measuring cup or a flat-bottomed glass helps to evenly press the crumbs into the bottom of the pan. Make sure to press firmly to create a compact and sturdy crust. This will prevent it from crumbling too much when you cut the lush later.
4. Bake (optional): For a firmer crust, you can bake it in a preheated oven at 350°F (175°C) for about 8-10 minutes. This step is optional, but I think it adds a nice toasty flavor and helps the crust hold its shape even better. If you choose to bake it, let it cool completely before adding the next layer. If you skip the baking, just pop it in the fridge while you prepare the next layer.

Making the Cream Cheese Layer:

1. Beat the cream cheese: In a large bowl, using an electric mixer (either a stand mixer or a hand mixer), beat the softened cream cheese until it’s smooth and creamy. It’s really important that the cream cheese is softened, otherwise you’ll end up with lumps in your layer.
2. Add powdered sugar and vanilla: Gradually add the powdered sugar to the cream cheese, beating on low speed until it’s fully incorporated. Then, stir in the vanilla extract. The powdered sugar adds sweetness and helps to stabilize the cream cheese.
3. Fold in the whipped topping: Gently fold in the thawed whipped topping until everything is evenly combined. Be careful not to overmix, as this can deflate the whipped topping and make the layer less fluffy. I like to use a rubber spatula for this step to ensure everything is incorporated without losing volume.
4. Spread over the crust: Spread the cream cheese mixture evenly over the prepared graham cracker crust. Make sure to cover the entire surface for a consistent layer.
5. Chill: Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the cream cheese layer to set slightly. This will make it easier to spread the next layer without disturbing the cream cheese.

Preparing the Coconut Pudding Layer:

1. Whisk pudding and milk: In a medium bowl, whisk together the instant coconut cream pudding mix and the cold milk until well combined. I usually whisk for about 2 minutes to make sure there are no lumps.
2. Let it set: Let the pudding mixture stand for about 5 minutes, or until it thickens. It should have a pudding-like consistency.
3. Spread over cream cheese layer: Gently spread the coconut pudding evenly over the chilled cream cheese layer. Again, be careful not to disturb the cream cheese layer too much.
4. Chill again: Cover the dish with plastic wrap and refrigerate for at least 30 minutes to allow the pudding layer to set. This helps the layers stay distinct and prevents them from mixing together.

Making the Whipped Cream Layer:

1. Chill the bowl and beaters: This is a crucial step for making stable whipped cream. Place your mixing bowl and the beaters of your electric mixer in the freezer for about 15-20 minutes before you start. Cold equipment helps the cream whip up faster and hold its shape better.
2. Whip the cream: Pour the heavy cream into the chilled bowl. Beat with the electric mixer on medium speed until soft peaks begin to form.
3. Add powdered sugar and vanilla: Gradually add the powdered sugar and vanilla extract to the cream. Continue beating until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter. You want the peaks to hold their shape when you lift the beaters.
4. Spread over pudding layer: Spread the whipped cream evenly over the chilled coconut pudding layer. Use a spatula to create a smooth and even surface.

Toasting the Coconut and Assembling the Lush:

1. Toast the coconut: Preheat your oven to 325°F (160°C). Spread the shredded coconut in a single layer on a baking sheet. Bake for 5-7 minutes, or until the coconut is lightly golden brown and fragrant. Watch it carefully, as it can burn quickly. Alternatively, you can toast the coconut in a dry skillet over medium heat, stirring constantly, until it’s golden brown. Let the toasted coconut cool completely before using it.
2. Sprinkle with toasted coconut: Sprinkle the toasted coconut evenly over the whipped cream layer. This adds a delicious coconut flavor and a nice textural contrast.
3. Add optional toppings: If desired, you can add other toppings such as toasted macadamia nuts or white chocolate shavings for extra flavor and visual appeal.
4. Chill thoroughly: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow all the layers to set completely. This is important for the lush to hold its shape when you cut it.
5. Cut and serve: When ready to serve, cut the Coconut Cream Lush into squares and enjoy! I like to use a sharp knife and wipe it clean between each cut for neat slices.

Conclusion:

This Coconut Cream Lush Dessert is truly a must-try, and I’m not just saying that! It’s the perfect balance of creamy, sweet, and subtly tropical, making it an irresistible treat for any occasion. From the buttery, crumbly crust to the light and airy coconut cream layers, every bite is an explosion of textures and flavors that will leave you wanting more. It’s incredibly easy to make, requires no baking (except for the optional toasting of the coconut), and is guaranteed to impress your family and friends. Seriously, prepare for rave reviews!

What makes this dessert so special is its versatility. While the classic recipe is divine on its own, there are so many ways to customize it to your liking. For a richer, more decadent experience, try using full-fat coconut milk and adding a layer of toasted coconut flakes between the pudding and whipped cream layers. If you’re looking for a lighter option, you can substitute the regular whipped cream with a light whipped topping or even a coconut whipped cream alternative.

Serving suggestions are endless! This Coconut Cream Lush Dessert is fantastic chilled straight from the refrigerator, making it a perfect make-ahead dessert for parties or potlucks. You can also dress it up with fresh berries like raspberries or strawberries for a pop of color and added flavor. A drizzle of melted chocolate or a sprinkle of chopped nuts would also be delicious additions. For a truly tropical twist, consider adding a layer of sliced mango or pineapple.

Don’t be intimidated by the multiple layers; the process is surprisingly simple and straightforward. Each layer comes together quickly, and the chilling time allows the flavors to meld together beautifully. The hardest part is waiting for it to set! I promise, the end result is well worth the wait.

I’ve made this dessert countless times, and it’s always a crowd-pleaser. It’s the perfect dessert to bring to a summer barbecue, a holiday gathering, or even just a cozy night in. It’s also a great option for those who are new to baking, as it’s virtually foolproof.

So, what are you waiting for? Grab your ingredients and get ready to create this amazing Coconut Cream Lush Dessert. I’m confident that you’ll love it as much as I do. And once you’ve made it, I’d love to hear about your experience! Share your photos and comments on social media using #CoconutCreamLushDessert or tag me in your posts. I can’t wait to see your creations and hear about your variations. Happy baking (or rather, chilling!) and enjoy every delicious bite! Let me know if you have any questions, and I’ll be happy to help. I’m excited for you to discover your new favorite dessert!