Coconut Cream Lush - Sweet Easy Recipes You’ll Crave Again
When I first made this Coconut Cream Lush, I had zero expectations—just a craving for something creamy, cold, and nostalgic. The kind of dessert that doesn’t ask for a special occasion. Just a spoon, a couch, and a rerun of something from the '90s.
This layered dessert is a smooth operator. Buttery pecan crust on the bottom. Cream cheese and whipped topping in the middle. Coconut pudding and shredded coconut all cozy on top. It's rich but not heavy, sweet but not cloying. And it gets better with time in the fridge. Like a good relationship, or leftover pizza.
It’s the dessert that disappears first at potlucks, so I double it when I can. You can’t go wrong with simple ingredients that do their job well. If you’re the kind of person who licks the spoon clean (guilty), this one's calling your name.
Servings: 12
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tub (8 oz) whipped topping
- 2 boxes (3.4 oz each) instant coconut cream pudding mix
- 3 cups cold milk
- 1 cup shredded sweetened coconut
Instructions
- Preheat your oven to 350°F (175°C).
- Mix together the flour, melted butter, and chopped pecans. Press the mixture into a 9x13-inch baking dish to form a crust.
- Bake the crust for 15-20 minutes, then let it cool completely.
- Beat the softened cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread over the cooled crust.
- Whisk together the pudding mixes and cold milk until thickened. Pour over the cream cheese layer.
- Top with remaining whipped topping and sprinkle shredded coconut on top.
- Chill for at least 2 hours, or overnight if you’re patient. Cut into squares and serve cold.