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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. Substitutions And Additions
  3. How To Make This Coconut Cream Dessert Recipe
  4. How To Serve
  5. Storing This Coconut Pudding Dessert
  6. Why We Love This Recipe
  7. Frequently Asked Questions
  8. More Recipes You’ll Love
  9. JUMP TO RECIPE

Tropical, fluffy layers make this coconut cream dessert a dreamy way to bring back memories of warm beaches. With a 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
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Coconut cream dessert has a rich, smooth, and creamy texture that will leave you wanting more.

Every bite is a delight, with sweet coconut shreds, pudding, and cream cheese that melt in your mouth.

The crunchy Oreo cookie crust adds the perfect buttery, crunchy base, making this the ultimate indulgence.

To make this dreamy dessert, you’ll need:

  • ¾ cup of shredded sweetened coconut, toasted
  • 14.3-ounce package (36 cookies) of golden Oreo sandwich cookies
  • 6 tablespoons of salted butter, melted and cooled
  • 2 (8-ounce) blocks of cream cheese, softened to room temperature
  • 1 cup of powdered sugar
  • 2 teaspoons of coconut extract, divided in half
  • 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 of 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: You can use unsalted butter, but you will want to add an additional half teaspoon of salt to the cookie crumbs for this recipe.

PUDDING: If you can’t find coconut cream pudding in your local grocery store, substitute it with other flavors such as French vanilla, vanilla, or white chocolate.

You will need to add 1½-2 teaspoons of the coconut extract to it along with a half 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

It’s all about the layers of this tropical dessert. To start, create the Oreo cookie crust by pulverizing the cookies in a food processor and combining the crumbs with butter.

The next layer is a fluffy cream cheese and whipped cream layer that is then topped with creamy pudding, even more whipped cream, and toasted coconut.

Follow our directions below to whip up this easy dessert.

STEP ONE: In a small dry skillet on medium heat, lightly toast the shredded sweetened coconut for two to three 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 ten minutes while you prepare the remaining ingredients.

crumb mixture pressed into the bottom of the baking dish

STEP FOUR: Beat together the softened cream cheese, powdered sugar, and one teaspoon of the coconut extract for two to three minutes or until light and fluffy.

Use a large bowl with a hand mixer on medium speed.

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 a large mixing bowl, whisk together the coconut pudding packets, whole milk, and the remaining one teaspoon of coconut extract for two minutes.

Allow the instant pudding to sit for five 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 two 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.

You could also serve it with your favorite fruits or a decadent hot fudge sauce drizzle, and you’ve got yourself one truly heaven-sent treat.

If you’re looking for something tropical to serve alongside your coconut cream dessert, why not try pairing it with fresh brown sugar grilled pineapple?

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.

Storing This Coconut Pudding Dessert

Whether you’re planning to make it ahead, store it in the fridge, or even freeze some for later, here’s what you need to know:

MAKE AHEAD: Simply prepare the dessert according to the recipe instructions, then cover it tightly with plastic wrap or place it in an airtight container.

Store it in the refrigerator for up to 24 hours before serving.

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

IN THE FREEZER: Coconut cream lasagna can also be frozen for up to a month.

Label your dessert with a best-by date to ensure you enjoy it while it is at its best. Defrost in the fridge before serving.

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

Why We Love This Recipe

CREAMY AND TROPICAL: The combination of coconut milk and cream creates a silky, velvety texture that’s irresistibly creamy and loaded with coconut flavor.

QUICK AND EASY: With simple ingredients and easy-to-follow instructions, you can whip up a delightful treat in no time, making it a go-to recipe for busy days.

MAKE AHEAD CONVENIENCE: Whether you’re planning a dinner party or just want to plan ahead for a special treat, you can prepare this dessert in advance.

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 coconut cream dessert.

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 in half
  • 16 ounces frozen whipped topping, thawed and divided in half
  • 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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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Reba Smart says

    I would use the golden Oreos to make this dessert. I’ll make it for my son’s birthday, he loves anything coconut

  2. Donna Gooding says

    5 stars
    Mmm Another Great receipe! I will be making my crust with graham crackers. I know that my Family will enjoy this pie! Thank you very much!

  3. Jennifer says

    5 stars
    Sounds yummy and will definitely try this. We prefer nilla wafers and could I substitute the cream cheese with Greek yogurt? Some of my family seem to have issues with cream cheese.

  4. Chelley says

    5 stars
    I love coconut & would make this for my birthday, so the only extra topping needed would be birthday candles. Golden oreo crust sounds perfect!

  5. Robin says

    5 stars
    Yum! I love coconut and can’t wait to make this! I’ll make the crust with Nilla Wafers because I love those, too. They remind me of childhood and I’ve rarely had them since.

  6. Kelli says

    5 stars
    I do love me some coconut! This recipe is perfect as is. I am sure my grandchildren would love the scoop of ice cream on it. I would prefer the golden Oreo cookies. I also would proudly serve this as dessert for any meal. Thank you for the recipe. I will be making it soon! K.

  7. Jennifer says

    5 stars
    Looks delicious! This would be a great dessert for easter or anytime really? I actually would probably switch out the crust and use a pecan shortbread type of crust instead. As an alternative, I may also add some crushed pineapple to the coconut cream layer for a pina colada dessert.

  8. Maureen says

    5 stars
    I definitely would use the golden oreos. Have to stick with those. This seems like a light dessert and coud be served at any dinner. The coconot adds a crisp light flavor and this sounds amazing.

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