Coconut Cream Dessertrn

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

Coconut Cream Dessert Ingredients
Substitutions And Additions
How To Make This Coconut Cream Dessert Recipe
How To Serve
Storing This Coconut Pudding Dessert
Why We Love This Recipe
Frequently Asked Questions
More Recipes You’ll Love
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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.

Coconut Cream Dessert Ingredients

Coconut Cream Dessert raw ingredients that are labeled

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.

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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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