If you love coconut, this Coconut Cream Layered Dessert will be your new go-to treat! It’s light, creamy, and bursting with coconut flavor in every layer. This no-bake dessert is perfect for gatherings or warm days when you want something refreshing and indulgent without turning on the oven. With a buttery graham cracker crust, a luscious coconut cream layer, and coconut pudding topped with whipped cream and toasted coconut, each bite is a tropical delight.
Why You’ll Like This Recipe
This Coconut Cream Layered Dessert combines layers of flavor and texture, from the crunchy graham cracker crust to the smooth coconut layers and fluffy whipped topping. It’s easy to make, requires no baking, and is a crowd-pleaser for coconut lovers. Plus, it’s a versatile recipe you can make in advance for parties or enjoy as a quick and satisfying dessert.
Recipe: Coconut Cream Layered Dessert
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
For the Coconut Cream Layer:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- 1 cup shredded sweetened coconut
For the Coconut Pudding Layer:
- 2 (3.4 oz) boxes instant coconut pudding mix
- 3 cups cold milk
For the Topping:
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
- ½ cup toasted coconut
Instructions
Step 1: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated. Press the mixture evenly into the bottom of a 9x13-inch baking dish to form the crust. Refrigerate the crust for 10-15 minutes to set while preparing the next layer.
Step 2: Prepare the Coconut Cream Layer
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the whipped topping and shredded coconut until fully combined. Spread this mixture over the chilled crust, creating an even layer. Place back in the refrigerator to set while you make the pudding layer.
Step 3: Make the Coconut Pudding Layer
In another mixing bowl, whisk together the instant coconut pudding mix and cold milk for about 2 minutes, until the pudding thickens. Spread the pudding evenly over the coconut cream layer.
Step 4: Add the Topping
Gently spread the remaining whipped topping over the coconut pudding layer, smoothing it with a spatula. Sprinkle the toasted coconut evenly on top for added flavor and texture.
Step 5: Chill and Serve
Refrigerate the dessert for at least 4 hours, or overnight, to allow the layers to set. Slice into squares and serve cold for a creamy, refreshing treat!
Serving and Storage Tips
Serving:
Serve this Coconut Cream Layered Dessert chilled for the best flavor and texture. It’s perfect for potlucks, gatherings, or as a light dessert after a hearty meal.
Storage:
Store any leftovers in the refrigerator, covered, for up to 3 days. This dessert can also be frozen for up to a month; thaw it in the fridge before serving.
Helpful Notes
- Toasting Coconut: To toast the coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.
- Make-Ahead: This dessert is great for making in advance, as the flavors meld beautifully with extra chilling.
- Alternate Crusts: If you prefer, you can use a shortbread or vanilla wafer crust for a slightly different flavor.
FAQs
Q1: Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream can be used as a substitute for Cool Whip. Whip 1 cup of heavy cream until stiff peaks form, then fold it into the layers.
Q2: Can I use another type of pudding flavor?
If coconut pudding isn’t available, vanilla pudding with added coconut extract or shredded coconut can work as a substitute.
Q3: How do I prevent the crust from crumbling?
Press the crust firmly into the dish to help it hold its shape, and chill it for at least 10 minutes before adding the layers.
Q4: Can I add more toppings?
Yes! Chopped nuts, white chocolate shavings, or extra coconut can be added to the topping for extra flavor and crunch.
Q5: How long can this dessert sit at room temperature?
For best results, keep this dessert chilled and serve it immediately after removing from the refrigerator, as the whipped topping may soften if left out too long.
Final Thoughts
This Coconut Cream Layered Dessert is a light, tropical treat with a delightful blend of creamy, crunchy, and coconutty layers. It’s an easy, no-bake dessert that’s perfect for any occasion, especially in warm weather. Enjoy each layer and every bite of this refreshing, sweet treat that transports you to a tropical paradise. Happy baking!
Coconut Cream Layered Dessert
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- ¼ cup sugar
For the Coconut Cream Layer:
- 1 8 oz package cream cheese, softened
- 1 cup powdered sugar
- 1 8 oz tub whipped topping (Cool Whip), thawed
- 1 cup shredded sweetened coconut
For the Coconut Pudding Layer:
- 2 3.4 oz boxes instant coconut pudding mix
- 3 cups cold milk
For the Topping:
- 1 8 oz tub whipped topping (Cool Whip), thawed
- ½ cup toasted coconut
Instructions
Step 1: Make the Crust
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated. Press the mixture evenly into the bottom of a 9x13-inch baking dish to form the crust. Refrigerate the crust for 10-15 minutes to set while preparing the next layer.
Step 2: Prepare the Coconut Cream Layer
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Fold in the whipped topping and shredded coconut until fully combined. Spread this mixture over the chilled crust, creating an even layer. Place back in the refrigerator to set while you make the pudding layer.
Step 3: Make the Coconut Pudding Layer
- In another mixing bowl, whisk together the instant coconut pudding mix and cold milk for about 2 minutes, until the pudding thickens. Spread the pudding evenly over the coconut cream layer.
Step 4: Add the Topping
- Gently spread the remaining whipped topping over the coconut pudding layer, smoothing it with a spatula. Sprinkle the toasted coconut evenly on top for added flavor and texture.
Step 5: Chill and Serve
- Refrigerate the dessert for at least 4 hours, or overnight, to allow the layers to set. Slice into squares and serve cold for a creamy, refreshing treat!
Notes
- Toasting Coconut: To toast the coconut, spread it in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.
- Make-Ahead: This dessert is great for making in advance, as the flavors meld beautifully with extra chilling.
- Alternate Crusts: If you prefer, you can use a shortbread or vanilla wafer crust for a slightly different flavor.
