Coconut Cream Lush
This Coconut Cream Lush is a spin off of a fabulous dessert that’s been rotating through Southern kitchens in a variety of flavors for decades. This version begins with a pecan shortbread crust, next a whipped cream cheese layer, then a thick layer of coconut cream custard. The top is frosted with billows of whipped cream and it’s finished with a sprinkle of toasted coconut and chopped pecans making it a dessert dream come true for coconut fans.
Ingredients to Make Coconut Cream Lush Recipe
Layered desserts aren’t a new phenomenon, but they remain ever popular. The flavors I feature here on my website have all been personalized in my kitchen to suit our taste. They’re a tried and true. This layered coconut dessert is filled with coconut deliciousness and while there are several steps, it’s not difficult to make. The best part about these types of layered lush desserts is, they provide the perfect sweet treat for any kind of gathering. There’s never a spoonful leftover. Ingredients to make Southern Coconut Cream Lush Recipe: (Scroll down for full printable recipe card.)
- Crust – One cup all-purpose flour, salt, cold butter cubed and pecans.
- Cream Cheese – Two 8 ounce blocks plain cream cheese softened to room temperature.
- Sugar – Powdered sugar for sweetening the cream cheese layer.
- Flavoring – Vanilla extract adds flavor to the cream cheese mixture.
- Whipped Cream – Two 8 ounce containers frozen whipped topping i.e. Cool Whip or similar.
- Instant Pudding Mix – Two 3.4 ounce boxes instant coconut cream pudding mix for the pudding layer.
- Milk – Whole milk or half and half to make the pudding.
- Toasted Coconut Shreds – Sweetened flaked coconut for the garnish.
How to Make the Best Coconut Cream Lush Recipe
- Prepare Baking Dish and Heat Oven – Preheat the oven to 350°F. Lightly spray the bottom only of a 13×9-inch baking dish with cooking spray.
- Make the Crust – In a medium bowl sift together the salt and flour. Use a pastry cutter to cut the cold butter into the flour mixture until it resembles cornmeal. Stir in 1/2 cup chopped pecans. Press crust mixture firmly onto the bottom of the dish.
- Bake Crust – Bake per the recipe until golden brown, then cool completely.
- Toast Pecans and Coconut – Spread pecans in a single layer on a sheet pan. Toast in the oven for 8-10 minutes.
- Cream Cheese Layer – In a large bowl cream together the cream cheese, powdered sugar and vanilla extract until smooth and creamy. Fold in whipped topping. Spread cream cheese mixture evenly on the cooled crust.
- Coconut Pudding Layer – Whip together coconut pudding mixes and half and half (or milk) until thickened but still pourable. Pour over the cream cheese.
- Frost the Top – Frost the top with the remaining whipped topping and sprinkle with pecans and toasted coconut flakes.
- Refrigerate – Chill for at least 4 hours or overnight before cutting.
Tips for Making Coconut Lush
- Kitchen Tools You’ll Need: A 13×9-inch baking dish or cake pan, mixing bowls, measuring cups and spoons, a rubber spatula, a hand mixer or a stand mixer, offset spatula, a sheet pan to toast the pecans and shredded coconut and a nut chopper or food processor.
- Make-Ahead Tip: You can make this coconut lush one day in advance then cover and chill in the refrigerator until serving.
- More Coconut Cream Desserts: My Coconut Cream Cake recipe is a fan favorite. Who can resist a slice of Coconut Cream Pie with a fabulous homemade coconut cream filling. You might also enjoy this No Bake Coconut Cream Pie Parfait from The Midnight Baker.
Recipe Variations
- Instant Pudding Substitution: If you’re unable to find instant coconut cream pudding mix you can adapt using instant vanilla pudding mix and coconut extract for added flavor. Start with one teaspoon of coconut extract then taste and adjust the level of flavor from there. You’ll also need to add 1 cup of sweetened flaked coconut to the pudding mixture.
- Half and Half: You could use coconut milk (not cream of coconut) or heavy whipping cream in place of half and half for the coconut pudding layer. Coconut milk would add to the coconut flavor.
- Cream Cheese: You can use Neufchatel cream cheese in the same amount as the full fat cream cheese called for in the recipe.
- Butter: You can use salted or unsalted butter for the crust.
- Graham Cracker Crust: You could make the crust using two cups of graham cracker crumbs. When doing so, melt the butter and toss the crumbs with the melted butter and pecans and press onto the bottom of the dish. Bake according to the recipe just until golden brown.
Storage and Leftovers
- Leftovers: Store leftover Coconut Cream Lush covered with plastic wrap chilled in the fridge for up to 4 days.
- Freezer: You can slice and freeze this dessert for up to 2 months. Thaw in the fridge and enjoy!
More Lush Dessert Recipes to Make
- In the springtime for us, it’s all about Lemon Lush.
- In the summer months my family would consider it a absolute tragedy if we didn’t have Banana Split Lush for dessert for our backyard picnics.
- At Thanksgiving I often make Pumpkin Spice Layered Lush and serve it in place of pumpkin pie.
- My favorite Banana Pudding Lush recipe.
- Christmas is the perfect time to serve an impressive dessert like my Black Forest Lush.
- My love of caramel and banana pudding collide in my Caramel Banana Pudding Lush.
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Helpful Kitchen Items:
Coconut Cream Lush
Servings: 16 servings
Calories: 394kcal
Ingredients
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup cold butter cubed [1 stick]
- 3/4 cup chopped pecans divided
- 1/3 cup sweetened flaked coconut
- 2 8 oz blocks plain cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 8 oz containers frozen whipped topping, thawed i.e. Cool Whip
- 2 3.4 oz boxes instant coconut cream pudding mix
- 3 cup whole milk or half and half
Instructions
- Preheat the oven to 350°F. Lightly spray the bottom only of a 13×9-inch baking dish with cooking spray. Set aside.
- Crust: In a medium mixing bowl use a whisk to sift together the salt and flour. Use a pastry cutter to cut the cold butter into the flour mixture until it resembles cornmeal. Stir in 1/2 cup chopped pecans.
- Press crust mixture firmly onto the bottom of the dish. Place into the oven and bake for 22-25 minutes or until lightly golden brown. Cool completely.
- Spread the remaining chopped pecans and coconut on a baking sheet. Toast in the oven for 8-10 minutes, stirring occasionally until the coconut is golden brown. Set aside to cool.
- In a large size mixing bowl use an electric mixer to cream together the softened cream cheese, powdered sugar and vanilla extract until smooth and creamy. By hand fold in 1/2 of one (8 oz) whipped topping. Dollop over the crust and use an offset spatula to spread evenly from end to end of the cooled crust.
- In the same bowl, whip together both boxes of coconut cream pudding mix and milk. Whip until thickened but still pourable. Pour over the cream cheese.
- Frost the top with the remaining whipped topping using an offset spatula and garnish the with toasted pecans and coconut.
- Chill for at least 4 hours or overnight before cutting. Store chilled.
Notes
- Toasting the Pecans and Coconut: When toasting the pecan pieces and coconut for the garnish put on separate sheet pans as the coconut may take slightly longer than 8 minutes to begin to caramelize and turn brown.
- Pudding Substitution: If you’re unable to find instant coconut cream pudding mix you can adapt using instant vanilla pudding mix and coconut extract for added flavor. Start with one teaspoon, taste and adjust the coconut flavor from there. You’ll also need to add 1 cup of sweetened flaked coconut to the pudding mixture.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 37g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 398mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 331IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!
WHY IS IT THAT THE INSTANT PUDDING MIX IS SO HARD TO FINF IN CANADA I HAVE EVEN HAD FAMILY LOOKFOR IT IN THE STATES AND COULD NOT FIND IT . I REALLY WANT THIS PUDDING MIX LOL
Hi Sheila, I’m so sorry you haven’t been able to find it! I can still get it maybe try Amazon or another online grocery retailer.
It used to b easy to find in every grocery store, but the last time I had to order it from Amazon (6 boxes).
Try a small family grocery store, not a big chain, they are more likely to carry specialty items!
OMG. Does this look good. lOVE COCONUT.
Yummy/
wish you could be more specific with the amounts when making your own coconut cream as i cant find it anywhere so would really like to know approx amounts tanks
I’m sorry, this recipe doesn’t include an additional recipe for making homemade coconut cream so, I can’t accommodate your request. Look in the drink mixers section, if can often be found there or the Asian foods section.
Looks outstanding, will definitely try very soon.
can i use cook and serve coconut cream pudding mix instead of instant pudding. i dont have any right now except the cook and serve type.
Sure, you could.
I cannot find coconut pudding at any store in my town??
That’s unfortunate. It’s usually available at Walmart, Target and local grocery stores. You could substitute with vanilla, add a touch of coconut extract and sweetened flaked coconut to adapt.
Oh my! This is so delicious! I made the crust gluten free using Bob’s Red Mill 1 to 1 Baking Flour. The last time I made this I couldn’t find instant coconut cream pudding so I used vanilla pudding and added a cup of shredded sweet coconut. Thank you for sharing this recipe!
Thank you for sharing your experience with gluten free, it will help others. I’m delighted you loved this, it’s a personal favorite, thanks!
Could you mix the pudding mixture into the cream cheese mixture then top with the remaining cool whip? Thanks , not a fan of all the separate layers but like it otherwise.
I haven’t tested it, if you try let us know how it goes.
This looks delicious. I didn’t think you could eat raw flour.
Raw flour? I don’t understand your comment there’s no raw flour in this recipe. The crust is baked.
Can you substititue the cool whip for real whip cream?
If you prefer,yes.
Hello Melissa, I just found your sight. I am new at this and don’t know how to save your recipe for coconut lush cake. Darn it sure looks great. Going to try it soon as i can pickup all the stuff for it. Again Thank You for the great recipes. You sound like such a great cook/baker. I love to back more then cook. Have a wonderful day
Hi Roberta, welcome! You can email it to yourself using the icon at the top of each post with the share buttons, you can choose to print by using the icon in the recipe template or, you can create your own recipe box file using the blue box that displays on the left of each page.
HI! I’m wondering if I’m missing something. Where does the 2 8oz containers of cool whip come in? I understand folding half of one into the cream cheese and topping the finished dessert with the other half. Am I not reading the recipe correctly?
The recipe doesn’t say to spread with the other half but, to frost with the remaining whipped topping. So, that’s the remaining 1/2 plus the other container.
Hi I have been searching for a coconut and pineapple cake recipe for 40 years now; I tasted one at a wedding back then and I never forgot that taste it was the best cake I have ever tasted since. I hope you can help me PLEASE.
Hi Betty, browse cake recipes here when you have time.
This sounds wonderful! I never thought of coconut. You are right about “not a spoonful left over.” Instead of calling it “Lush” we call it “Lucky if There is Any Left.”
Your variations include some I am anxious to try. We like it with home made butterscotch pudding, it takes that to whole new level! We also like to use pistachio pudding, it is delicious and very pretty. We make around St. Patrick’s Day.
Another trick we use is to use two smaller pans for the crust and make two different flavors of pudding. Most often I make one pan with chocolate pudding and one with lemon filling. All the other ingredients are just shared between the two pans. This makes the lemon lovers happy. Chocolate makes the lemon avoiders happy.
I enjoyed your post. Thank you.
What a great idea about turning one dish into 2 different flavors! Thanks so much for stopping by.
I have done a 9×13 pan with both flavors, because the pudding is so thick it doesn’t run into each other
I’ve made this recipe with cherry pie filling and also blueberry pie filling, among different pudding flavors, too. It’s a great win, no matter what flavor!
This sounds wonderful. We don’t have some of these ingredients in Australia, can you tell me what frozen whipped topping and instant coconut cream pudding is?
Instant coconut cream pudding is just what it sounds like. Add milk and it whips into a custard. You can substitute fresh whipped cream for the whipped topping. Thanks for visiting!
Love these recipes
Thank you, welcome!
I have done this with lemon instant pudding (call it lemon lush and it’s my husband’s favorite) I am anxious to try it with coconut cream and toasting the coconut for the top. This might have to be made for Thanksgiving for those who don’t care for pumpkin pie. Thanks so much for sharing!!!
Could I use a cookie crust instead of the pecan crust?
If you have a recipe for a cookie crust that you enjoy you could adapt it.
I use a graham cracker crust and it delicious.
I am a huge fan of coconut and can’t wait to try this! Pinned it–thanks so much!
Thanks for sharing!
This looks wonderful. The only thing I don’t like is the cream cheese. I guess it could be made without it but I don’t know how it would turn out. Do you have any suggestions?
Thanks!
Stan
Hi Stan, in the case of this dessert I don’t. Perhaps a coconut cream pie would be more to your liking and I have several in my archives. Thanks for stopping by!
you never taste the cream cheese
This cake looks so delicious! Do you think gluten free flour can be substituted for the all-purpose flour in the recipe?
I’ve never used gluten free flour for this dessert but, if you’ve had success with it in the past as a substitute for all-purpose flour it should work.
Be still my heart! I have been thinking of a similar recipe I have and haven’t tried…I love the pecan crust in this one. And the double cream cheese amount in the middle layer!!! SO happy you shared this with us at Weekend Potluck. Keep ’em coming…PLEASE. Have a wonderful Easter week.
Always my pleasure, thanks for stopping by!