Indulge in a taste of paradise with this Coconut Cream Layered Dessert. This dreamy dessert features layers of creamy coconut, velvety cream cheese, and a buttery graham cracker crust, all topped with fluffy whipped cream and toasted coconut. It’s the perfect treat for coconut lovers and a delightful addition to any gathering.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip)
- For the Coconut Pudding Layer:
- 2 boxes (3.4 oz each) instant coconut cream pudding
- 3 cups cold milk
- For the Topping:
- 2 cups whipped topping (Cool Whip)
- 1/2–1 cup toasted coconut flakes
Instructions
- 1. Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch baking dish. Place in the fridge for 10–15 minutes to set.
- 2. Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup of whipped topping. Spread evenly over the chilled crust.
- 3. Coconut Pudding Layer: In a large bowl, whisk together instant coconut pudding and cold milk for about 2 minutes. Let sit for 3–5 minutes to thicken. Spread the pudding over the cream cheese layer.
- 4. Final Topping: Spread the remaining whipped topping over the pudding layer. Sprinkle generously with toasted coconut flakes.
- 5. Chill & Serve: Refrigerate for at least 3 hours, or until fully set. Slice and enjoy!
Variation
- Swap the graham cracker crust for a shortbread cookie crust for a different texture.
- Add a layer of sliced bananas under the pudding layer for a fruity twist.
- For a nutty flavor, incorporate chopped macadamia nuts into the crust.
Cooking Notes
- Ensure the crust is firmly pressed into the dish to prevent crumbling when serving.
- Use full-fat cream cheese for the richest flavor and texture.
- This dessert can be made a day ahead to save time on the day of serving.
Serving Suggestions
- Serve chilled for the most refreshing experience.
- Pair with a cup of coffee or tea for an afternoon treat.
- Garnish with fresh mint leaves for a pop of color.
Tips
- Make sure to use instant pudding mix, not cook-and-serve, for proper setting.
- If you’re using homemade whipped cream, stabilize it with a bit of gelatin for better texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Prep Time
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 5g
- Sodium: 250mg
Frequently Asked Questions
- Can I use homemade whipped cream instead of Cool Whip?
Yes, just make sure to stabilize it for better hold. - Can this dessert be made gluten-free?
Yes, use gluten-free graham crackers for the crust. - How do I toast coconut flakes?
Spread them on a baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally. - Is there an alternative to cream cheese?
Mascarpone can be used for a similar texture but slightly different taste.
Conclusion
This Coconut Cream Layered Dessert is as easy to make as it is delicious to enjoy. With its perfect balance of creamy layers and the delightful crunch of the toasted coconut, it makes for an irresistible treat that’s sure to impress. Serve it up at your next family gathering or potluck and watch it disappear before your eyes. It’s a tropical taste sensation that everyone will love!
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Coconut Cream Layered Dessert
- Total Time: 3 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in a taste of paradise with this Coconut Cream Layered Dessert. This dreamy dessert features layers of creamy coconut, velvety cream cheese, and a buttery graham cracker crust, all topped with fluffy whipped cream and toasted coconut. It’s the perfect treat for coconut lovers and a delightful addition to any gathering.
Ingredients
Scale
- For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (Cool Whip)
- For the Coconut Pudding Layer:
- 2 boxes (3.4 oz each) instant coconut cream pudding
- 3 cups cold milk
- For the Topping:
- 2 cups whipped topping (Cool Whip)
- 1/2–1 cup toasted coconut flakes
Instructions
- 1. Make the Crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9×13-inch baking dish. Place in the fridge for 10–15 minutes to set.
- 2. Cream Cheese Layer: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in 1 cup of whipped topping. Spread evenly over the chilled crust.
- 3. Coconut Pudding Layer: In a large bowl, whisk together instant coconut pudding and cold milk for about 2 minutes. Let sit for 3–5 minutes to thicken. Spread the pudding over the cream cheese layer.
- 4. Final Topping: Spread the remaining whipped topping over the pudding layer. Sprinkle generously with toasted coconut flakes.
- 5. Chill & Serve: Refrigerate for at least 3 hours, or until fully set. Slice and enjoy!
Notes
- For a more intense coconut flavor, add a teaspoon of coconut extract to the cream cheese layer.
- Ensure the cream cheese is completely softened to avoid lumps.
- Toasting the coconut flakes enhances their flavor—watch them closely to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: coconut cream, layered dessert, no-bake, easy dessert
