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Coconut Cream Lush

Coconut Cream Lush

Coconut Cream Lush is a delightful layered dessert featuring a graham cracker crust, creamy coconut cheesecake, and a rich coconut pudding layer.
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Prep Time 30 minutes
Cook Time 10 minutes
Refrigeration Time 6 hours
Total Time 6 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 320 kcal

Equipment

  • 9×13 baking pan
  • Mixing bowls
  • baking sheet

Ingredients
  

Graham Cracker Crust

  • 1.5 cups Graham cracker crumbs about 12-14 graham cracker sheets
  • 2 tablespoon Granulated sugar
  • 0.5 cups Unsalted butter melted

Coconut Cheesecake Layer

  • 16 oz Cream cheese softened (2-8 ounce blocks)
  • 1 cups Powdered sugar
  • 1 teaspoon Coconut extract
  • 8 oz Cool Whip thawed

Coconut Pudding Layer

  • 2 3.4 oz packages Instant coconut cream pudding mix or a 6.8 oz box
  • 3 cups Half-and-half or whole milk

Topping

  • 8 oz Cool Whip
  • 1 cup Sweetened shredded coconut toasted

Instructions
 

Preparation

  • Spray a 9×13 baking pan with non-stick spray.
  • Preheat oven to 350ºF. Spread the shredded coconut out in a single layer on a baking sheet. Toast for 8-10 minutes until golden brown stirring halfway through. WATCH CLOSELY!

Crust

  • In a medium-size bowl combine the graham crackers, granulated sugar, and melted butter. Press the crumb mixture firmly and evenly into the prepared pan. Freeze while you prepare the next layer.

Coconut Cheesecake Layer

  • In a large bowl beat the cream cheese, powdered sugar, and coconut extract until smooth and combined. Fold in the whipped cream topping until thoroughly combined. Spread the coconut cheesecake over the graham cracker crust, taking it to the edges. Freeze while you prepare the next layer.

Coconut Pudding Layer

  • In another large bowl whisk the coconut pudding mixes with the half-and-half for 2 minutes or until the pudding starts to thicken. Spread the coconut pudding over the top of the cheesecake layer, all the way to the edges.

Topping

  • Spread the remaining container of Cool Whip over the top, garnish with the toasted coconut, cover, and refrigerate for at least 6 hours up to overnight before serving.

Notes

If you can’t find coconut pudding, use vanilla pudding and add 1 ½ – 2 tsps of coconut extract plus about ½ cup finely shredded coconut. You can replace the Cool Whip with homemade whipped cream. Using an electric mixer beat 3 cups of heavy cream and ¾ cup of powdered sugar until it forms stiff peaks. Use half of this in the cheesecake layer and the remaining half for the topping. I have used full-fat coconut milk and whole milk. They both work well in this layered dessert.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 3gFat: 16gSaturated Fat: 10gCholesterol: 40mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 30mg
Keyword cheesecake, Coconut, Coconut Cream Lush, layered dessert, Pudding
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