Coconut Lush
You'll love this light, creamy no-bake dessert. It's quick and easy to put together ahead of time making it perfect for any holiday or family gathering
Ingredients
Graham Cracker Crust
Cream Cheese Layer
Coconut Cream Layer
Whipped Topping and Garnish
Instructions
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Step 1
Graham Cracker Crust: In a medium-large bowl, mix melted and cooled butter with graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready. -
Step 2
Cream Cheese Layer: Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice. Mixture should be even and smooth. Spread evenly on top of the graham cracker crust. -
Step 3
Coconut Cream Layer: In a large mixing bowl, whisk milk and instant coconut cream pudding mix until set. It may take a couple minutes to thicken. Spread evenly on top of the cream cheese mixture. -
Step 4
Whipped Topping & Garnish: Spread thawed whipped topping on top of the pudding layer. Toast the unsweetened coconut flakes on a lined baking sheet in the oven (350 degrees F) for about 5 minutes; you should toss the flakes halfway to ensure even toasting. Watch them, they will burn all of a sudden on you and you just want them golden light brown. When the coconut flakes are cool, sprinkle them all over the dessert and save more for sprinkling on slices.
Note
Amanda's Cookin says you can freeze the Coconut Cream Lush overnight for more defined slices and I've done this before and it works great. And it thaws quickly as you begin to slice it up.
