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 Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: Coconut Cream Dessert Recipe

Servings:

Calories: 601kcal

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 9x13-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.

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