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Coconut Cream Lush

Coconut Cream Lush

Course Dessert
Cuisine American
Keyword coconut-cream-lush
Prep Time 25 minutes
Cook Time 25 minutes
Chill Time 4 hours
Total Time 50 minutes
Servings 16
Author Melissa Sperka


  • 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 cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 8 oz frozen whipped topping, thawed
  • 2 3.4 oz boxes instant coconut cream pudding
  • 3 cup whole milk or half & half


  • Preheat the oven to 350°F. Lightly spray the bottom only of a 9 x 13-inch baking dish with cooking spray. Set aside.
  • In a medium mixing bowl sift together the salt and flour. Cut the cold butter into the flour until it resembles cornmeal. Mix in 1/2 cup chopped pecans.
  • Press firmly onto the bottom of the dish. Bake for 22-25 minutes or until lightly golden. 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. Set aside to cool.
  • In a medium size mixing bowl using a hand mixer cream together the softened cream cheese, powdered sugar and vanilla, Whip until smooth and creamy, then by hand fold in 1/2 of one (8 oz) whipped topping. Spread evenly on the cooled crust
  • In the same bowl, Whip together both boxes of pudding mix and milk. Whip until thickened but still pourable. Spread over the cream cheese.
  • Frost the top with the remaining whipped topping and sprinkle with toasted pecans and coconut,.
  • Chill for 4 hours or overnight before cutting. Store chilled.


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.