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Coconut Cream Dessert

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a close up shot of a slice of Coconut Cream Dessert on a plate
Coconut lovers will fall in love from the first bite of all of the yummy layers of this dreamy no-bake coconut cream dessert.
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Table of Contents
  1. Coconut Cream Dessert Ingredients
  2. How to Make This Coconut Cream Dessert Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. More Easy Dessert Recipes

Tropical, fluffy layers make this coconut cream dessert a dreamy way to bring back memories of warm beaches. With a buttery cookie crust on the bottom, followed by layers of coconut-infused cream cheese, pudding, and whipped topping, this is the perfect way to end a meal on a sweet note.

a close up shot of a slice of Coconut Cream Dessert on a plate

Coconut Cream Dessert Ingredients

Coconut Cream Dessert raw ingredients that are labeled

You’ll need:

  • ¾ cup shredded sweetened coconut, toasted
  • 14.3-ounce package (36 cookies) of golden Oreo sandwich cookies
  • 6 tablespoons salted butter, melted and cooled
  • 2 (8-ounce) blocks of cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 2 teaspoons coconut extract, divided
  • 2 (8-ounce) containers of frozen Cool Whip whipped topping, thawed and divided
  • 2 (3.4-ounce) boxes of coconut cream instant pudding mix
  • 3 cups whole milk

PRO TIP:

The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this great recipe.

SUBSTITUTIONS AND ADDITIONS

SANDWICH COOKIES: You can substitute any brand of vanilla sandwich cookies for the golden Oreos in this recipe. You can also substitute vanilla wafers or shortbread cookies as well. You will need a total of 2½ cups of cookie crumbs.

BUTTER: If you only keep unsalted butter on hand in your home, you can use that, and you will want to add an additional ½ teaspoon of salt to the cookie crumbs for this recipe.

PUDDING: If you can not find instant coconut cream pudding in your local grocery store, you can substitute it with other pudding flavors such as French vanilla, vanilla, or white chocolate instant pudding. You will need to add 1½-2 teaspoons of the coconut extract to it along with ½ cup of sweetened shredded coconut that has NOT been toasted. The box of coconut flavor instant pudding already has sweetened shredded coconut in it.

MILK: When making the pudding, use whole or 2% milk. The low and no-fat milk, along with the dairy-free alternatives, will not work well to set up your pudding mixture. 

How to Make This Coconut Cream Dessert Recipe

STEP ONE: In a small dry skillet on medium heat, lightly toast the shredded sweetened coconut for 2 to 3 minutes. Be sure to stir often to prevent burning. Transfer the toasted coconut to a small bowl to cool while preparing the rest of the recipe.

shredded sweetened coconut toasted on a pan

STEP TWO: In the bowl of a food processor, pulse the golden Oreo sandwich cookies until fine crumbs form. Add the melted butter and pulse to completely incorporate the butter into the cookie crumbs. 

OUR RECIPE DEVELOPER SAYS

Be sure to add the whole Oreos to the food processor, filling included. This will help to keep your crust together.

STEP THREE: Press the crumb mixture into the bottom of a 9×13-inch baking dish to form a thick crust. You can use the bottom of a flat-bottomed, dry measuring cup to firmly pack the crumbs down to form your crust layer. Place the pan of your crust into the freezer for 10 minutes while you prepare the remaining ingredients.

crumb mixture pressed into the bottom of the baking dish

STEP FOUR: In a large bowl, with a hand mixer on medium speed, beat together the softened cream cheese, powdered sugar, and 1 teaspoon of the coconut extract for 2 to 3 minutes or until light and fluffy.

PRO TIP:

Make sure the cream cheese is at room temperature so that you don’t end up with lumps in your creamy mixture.

cream cheese, sugar, and coconut extract whisked in a bowl

STEP FIVE: Fold half of an 8-ounce container of thawed whipped topping into the cream cheese mixture until fully combined.

STEP SIX: Spread the cream cheese mixture evenly over the chilled crust and place it back into the freezer while you make the next layer.

cream cheese spread over the chilled crust on a baking dish

STEP SEVEN: In another large mixing bowl, whisk together the coconut pudding packets, whole milk, and the remaining 1 teaspoon of coconut extract for 2 minutes. Allow the instant pudding to sit for 5 minutes to firm up. 

STEP EIGHT: Fold in the remaining half of the 8-ounce container of thawed whipped topping until the whipped topping is fully incorporated.

STEP NINE: Spread the pudding layer evenly over the chilled cream cheese layer.

STEP TEN: Using an offset spatula, spread the second 8-ounce container of thawed whipped topping evenly over the pudding layer.

STEP ELEVEN: Garnish the top of the coconut cream dessert with the reserved toasted shredded sweetened coconut.

shredded sweetened coconut garnished on top of the coconut dessert

STEP TWELVE: Place the coconut cream dessert in the refrigerator to chill for 2 hours before slicing and serving.

How To Serve

Satisfy your sweet tooth with a delicious slice of this creamy dessert. Add a scoop of vanilla ice cream on the side and an ice-cold glass of iced tea to wash it down and leave you feeling refreshed.

Coconut desserts bring plenty of tropical vibes to your kitchen. Our coconut poke cake and coconut brownies are two recipes that you should check out.

Storage

IN THE FRIDGE: This coconut cream dessert can be stored, covered in plastic wrap, in the fridge for up to 5 days.

IN THE FREEZER: Coconut cream lasagna can also be frozen for up to a month. Defrost in the fridge before serving.

overhead shot of Coconut Cream Dessert on a baking dish with a spatula grabbing a piece

The combination of coconut and cream is simply heavenly, and with a few simple ingredients, you can create this masterpiece in your own kitchen. You’ll be whisked away to the tropics with this creamy treat.

FREQUENTLY ASKED QUESTIONS

Is this no-bake dessert recipe the same as coconut cream lush or coconut lasagna?

Yes! This great dessert goes by many names, including coconut lush, coconut dream, and coconut lasagna.

Can I use a different type of crust for this sweet treat?

You could use Nilla wafers or a graham cracker crust instead of the vanilla cookie crust for this easy dessert.

Can I freeze this fluffy dessert?

The coconut cream dessert can be frozen for up to a month.

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a close up shot of a slice of Coconut Cream Dessert on a plate

Coconut Cream Dessert

5 from 19 votes
Coconut lovers will fall in love from the first bite of all of the yummy layers of this dreamy no-bake coconut cream dessert.
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings 12

Ingredients
  

  • ¾ cup shredded sweetened coconut, toasted
  • 14.3 ounces golden Oreo sandwich cookies, 36 cookies
  • 6 tablespoons salted butter, melted and cooled
  • 16 ounces cream cheese, softened to room temperature
  • 1 cup powdered sugar
  • 2 teaspoons coconut extract, divided
  • 16 ounces frozen whipped topping, thawed and divided
  • 6.8 ounces coconut cream instant pudding mix
  • 3 cups whole milk

Instructions
 

  • In a small dry skillet, on medium heat, lightly toast the shredded sweetened coconut for 2 to 3 minutes. Be sure to stir often to prevent burning. Transfer to a small bowl to cool while preparing the rest of the recipe.
  • In the bowl of a food processor, pulse the golden Oreo sandwich cookies until fine crumbs form. Add the melted butter and pulse to completely incorporate the butter into the cookie crumbs.
  • Press the crumb mixture into the bottom of a 9×13-inch baking dish to form a thick crust. You can use the bottom of a flat-bottomed, dry measuring cup to firmly pack the crumbs down to form your crust layer. Place the pan of your crust into the freezer for 10 minutes while you prepare the remaining ingredients.
  • In a large mixing bowl, with a handheld mixer on medium speed, beat together the softened cream cheese, powdered sugar, and 1 teaspoon of the coconut extract for 2 to 3 minutes or until light and fluffy.
  • Fold half of an 8-ounce container of thawed whipped topping into the cream cheese mixture until fully combined.
  • Spread the cream cheese mixture evenly over the chilled crust and place it back into the freezer while you make the next layer.
  • In another large mixing bowl, whisk together the coconut cream instant pudding packets, whole milk, and the remaining 1 teaspoon coconut extract for 2 minutes. Allow the instant pudding to sit for 5 minutes to firm up.
  • Fold in the remaining half of the 8-ounce container of thawed whipped topping until the whipped topping is fully incorporated.
  • Spread the pudding layer evenly over the chilled cream cheese layer.
  • Using an offset spatula, spread the second 8-ounce container of thawed whipped topping evenly over the pudding layer.
  • Garnish the top of the coconut cream dessert with the reserved toasted shredded sweetened coconut.
  • Place the coconut cream dessert in the refrigerator to chill for 2 hours before slicing and serving.

Notes

  • The pudding will not set with dairy-free or lactose-free milk. Make sure you are using regular milk in this great recipe.
  • Be sure to add the whole Oreos to the food processor, filling included. This will help to keep your crust together.
  • Make sure the cream cheese is at room temperature so that you don’t end up with lumps in your creamy mixture.

Nutrition

Calories: 601kcal | Carbohydrates: 64g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 450mg | Potassium: 296mg | Fiber: 2g | Sugar: 50g | Vitamin A: 810IU | Vitamin C: 0.1mg | Calcium: 150mg | Iron: 4mg
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