I had a lightbulb moment when my Coconut No Bake layers set firm and the coconut cream turned impossibly silky, so now I’m making it every weekend.

Jump to Recipe

I messed up one summer afternoon and ended up obsessed with Coconut Cream Delight. I was chasing something cold and punchy and landed on layers of sweetened shredded coconut and a puddle of sweetened condensed milk that somehow made everything creamy and slightly dangerous.

But it’s the kind of dessert you can eat with your hands and not feel bad about it. And I love that it’s Coconut No Bake so it’s lazy and brilliant at once.

Texture on texture, not trying to be fancy. Just real, messy, coconut-forward magic I keep coming back to.

Worth every sticky bite always.

Ingredients

Print Recipe (No Advertisments)

Crunchy, slightly sweet base that holds the layers together.
Richness and moisture for the crumbs, makes the crust taste buttery.
Little punch of sweetness to balance the crust.
Thick, tangy cream that keeps the filling creamy and slightly rich.
Adds a smooth sweetness and helps keep the filling stable.
Warm vanilla note that makes everything taste homier.
Light, airy creaminess so the dessert isn’t too dense.
Super sweet, ultra-creamy binder that makes the filling luscious.
Instant pudding gives quick set and vanilla flavor boost.
Milk makes the pudding smooth and brings everything together.
Chewy coconut texture and tropical flavor in every bite.
Extra shredded coconut on top for crunch and pretty look.
Basically a tiny coconut punch if you want it coconutier.

Ingredient Quantities

2 cups graham cracker crumbs

6 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

8 ounces cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

8 ounces frozen whipped topping, thawed (about 1 cup)

1 (14 ounce) can sweetened condensed milk

2 (3.4 ounce) packages instant vanilla pudding mix

3 cups cold milk

1 1/2 cups sweetened shredded coconut, plus 1/2 cup for topping (toasted if you want)

Optional pinch of coconut extract for extra coconut-y flavor

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F if toasting coconut in oven, or just get a skillet ready if you want to toast it on the stove; mix 2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar until moistened and press into a 9×13 pan; pack it down firm with the bottom of a measuring cup or glass and chill in fridge while you make the layers.

2. Beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and there are no lumps; if the cream cheese is cold it will be clumpy so let it sit out a bit or microwave 5 seconds.

3. Fold in about 3/4 of the thawed 8 ounces whipped topping into the cream cheese mixture until light and airy; reserve the rest for topping; this keeps the middle from getting too dense.

4. Spread the cream cheese mixture evenly over the chilled graham crust; try to smooth it with an offset spatula or the back of a spoon so the pudding layer sits flat.

5. In a large bowl whisk together 1 (14 ounce) can sweetened condensed milk, both
3.4 ounce packages instant vanilla pudding mix, and 3 cups cold milk until starting to thicken; whisk for about 1 to 2 minutes to fully dissolve the pudding mix.

6. Stir 1 1/2 cups sweetened shredded coconut and an optional pinch of coconut extract into the pudding mixture; taste and add the extract only if you want it extra coconut-y.

7. Pour the pudding coconut mixture over the cream cheese layer and spread gently to cover; try not to press hard or you’ll disturb the layer underneath.

8. Top with the remaining whipped topping and sprinkle the 1/2 cup shredded coconut on top; if you toasted coconut, sprinkle that instead for a nice crunch and toasty flavor.

9. Chill at least 4 hours, ideally overnight, so the layers set properly; tip: cover with plastic wrap to keep it from absorbing fridge smells and cut when very cold for cleaner slices.

Equipment Needed

1. 9×13 baking pan
2. Mixing bowls (one large, one medium)
3. Electric mixer or hand mixer (or a sturdy whisk if needed)
4. Measuring cups and spoons
5. Rubber spatula and an offset spatula or the back of a spoon to smooth layers
6. Whisk for the pudding mix
7. Small saucepan or skillet for toasting coconut, or a baking sheet if toasting in the oven
8. Glass or measuring cup to press crust flat
9. Plastic wrap and a refrigerator space to chill the finished dessert

FAQ

Q: Can I make this ahead of time? A: Yes, totally. Make it a day or two ahead and keep it covered in the fridge so the layers set and flavors meld. It actually tastes better after a few hours. If you make it more than 2 days ahead the crust can get soggy, so try to serve within 48 hours.

Q: Can I use fresh whipped cream instead of frozen whipped topping? A: Sure. Whip about 1 cup heavy cream with 1-2 tablespoons powdered sugar until stiff peaks form, then fold in gently like the recipe says. Fresh whipped cream is lighter but might weep a bit more over time, so serve sooner.

Q: How do I prevent the crust from getting soggy? A: Press the graham crumb crust firmly and bake it for 8 to 10 minutes at 350 F to set it, then cool completely before adding the creamy layers. If you dont want to bake, chill the crust at least 1 hour before layering, and keep the dessert chilled until serving.

Q: Can I make this dairy free or vegan? A: You can, with some swaps. Use vegan graham crumbs and vegan butter for the crust, dairy free cream cheese and coconut whipped topping, a plant based condensed milk alternative, and a vegan instant pudding. Texture and sweetness might change, but it still works.

Q: My coconut flavor is weak, how do I punch it up? A: Add a 1/4 to 1/2 teaspoon of coconut extract or stir an extra 1/4 cup shredded coconut into the pudding layer. Toasting the shredded coconut for topping also makes the coconut flavor pop more.

Q: Any tips for cutting neat slices? A: Chill the dish for at least 4 hours or overnight so it firms up. Run a sharp knife under hot water, wipe it dry, then slice in one smooth motion. Wipe the knife between cuts for clean edges.

Coconut Cream Lush Recipe Substitutions and Variations

Graham cracker crumbs: swap with crushed vanilla wafers or digestive biscuits for a slightly sweeter crust, or use finely chopped pecans for a nutty crunch.
Unsalted butter: you can use melted coconut oil for extra coconut flavor, or neutral vegetable oil or margarine if that’s what you got on hand.
Cream cheese: mascarpone makes it richer and silkier, and ricotta (blended smooth) lightens it up if you want less tang.
Sweetened condensed milk: replace with 1 can full fat coconut milk plus 3/4 cup sugar simmered down until thickened for a dairy free option, or use evaporated milk with 1 cup sugar cooked until it thickens.

Pro Tips

1. Chill the crust well before adding layers. If it isnt cold and set the filling will push into it and your bars get soggy. Press the crumbs really firm with a cup or glass, then pop it in the fridge while you mix everything else.

2. Warm the cream cheese just enough so it blends smooth. If it still feels cold or lumpy, microwave in 5 second bursts and stir between each one. Too warm and it gets runny though, so dont overdo it.

3. Toast some of the coconut for texture and flavor. Use a dry skillet and shake it a lot so it doesnt burn, or a 350 F oven for a few minutes watching closely. Sprinkle the toasted bits on top right before serving so they stay crunchy.

4. Let it set overnight if you can. Four hours works but overnight gives the pudding time to firm and the slices cut neater when very cold. If you need to cut sooner, run a knife under hot water and wipe it between slices for cleaner edges.

Coconut Cream Lush Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I had a lightbulb moment when my Coconut No Bake layers set firm and the coconut cream turned impossibly silky, so now I'm making it every weekend.

Servings

servings

Calories

513

kcal

Equipment: 1. 9×13 baking pan
2. Mixing bowls (one large, one medium)
3. Electric mixer or hand mixer (or a sturdy whisk if needed)
4. Measuring cups and spoons
5. Rubber spatula and an offset spatula or the back of a spoon to smooth layers
6. Whisk for the pudding mix
7. Small saucepan or skillet for toasting coconut, or a baking sheet if toasting in the oven
8. Glass or measuring cup to press crust flat
9. Plastic wrap and a refrigerator space to chill the finished dessert

Ingredients

2 cups graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces frozen whipped topping, thawed (about 1 cup)
1 (14 ounce) can sweetened condensed milk
2 (3.4 ounce) packages instant vanilla pudding mix
3 cups cold milk
1 1/2 cups sweetened shredded coconut, plus 1/2 cup for topping (toasted if you want)
Optional pinch of coconut extract for extra coconut-y flavor

Directions

Preheat oven to 350 F if toasting coconut in oven, or just get a skillet ready if you want to toast it on the stove; mix 2 cups graham cracker crumbs, 6 tablespoons melted butter and 2 tablespoons granulated sugar until moistened and press into a 9×13 pan; pack it down firm with the bottom of a measuring cup or glass and chill in fridge while you make the layers.
Beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and there are no lumps; if the cream cheese is cold it will be clumpy so let it sit out a bit or microwave 5 seconds.
Fold in about 3/4 of the thawed 8 ounces whipped topping into the cream cheese mixture until light and airy; reserve the rest for topping; this keeps the middle from getting too dense.
Spread the cream cheese mixture evenly over the chilled graham crust; try to smooth it with an offset spatula or the back of a spoon so the pudding layer sits flat.
In a large bowl whisk together 1 (14 ounce) can sweetened condensed milk, both
4 ounce packages instant vanilla pudding mix, and 3 cups cold milk until starting to thicken; whisk for about 1 to 2 minutes to fully dissolve the pudding mix.
Stir 1 1/2 cups sweetened shredded coconut and an optional pinch of coconut extract into the pudding mixture; taste and add the extract only if you want it extra coconut-y.
Pour the pudding coconut mixture over the cream cheese layer and spread gently to cover; try not to press hard or you'll disturb the layer underneath.
Top with the remaining whipped topping and sprinkle the 1/2 cup shredded coconut on top; if you toasted coconut, sprinkle that instead for a nice crunch and toasty flavor.
Chill at least 4 hours, ideally overnight, so the layers set properly; tip: cover with plastic wrap to keep it from absorbing fridge smells and cut when very cold for cleaner slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.