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Coconut Cream Dessert
Those who adore coconut will be smitten from the very first taste of the delightful layers in this dreamy no-bake coconut cream treat.
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Light and creamy, coconut cream dessert is a dreamy, no-bake dessert. This heavenly dessert recipe will be your new go-to treat for any gathering.
MORE RECIPES: Coconut Cream Bars | Pecan Cream Pie | No-Bake Coconut Cream Pie
Get ready to be whisked away to the islands with this lusciously creamy dessert. Coconut Cream Dessert is a no-bake dessert that is not only super easy to make, and it only takes 20 minutes!
No-bake desserts are ideal for making year-round. In the summer they make a sweet treat that doesn't heat up the house, and during the holidays you can make a dessert that doesn't take up precious oven space.
Super smooth and light, this crowd-pleasing, one-pan dessert is perfect for get-togethers with friends and family. Filled with coconut deliciousness, you’ll soon have everyone asking for the recipe for this coconut cream dessert.
Coconut Cream Dessert Ingredients
- Coconut - shredded sweetened coconut
- Oreo - golden Oreo sandwich cookies
- Butter - salted butter
- Cream cheese
- Sugar - powdered sugar
- Coconut extract
- Whipped topping
- Pudding - coconut cream instant pudding mix
- Milk - whole milk
For this Coconut Cream Dessert to set properly, you must use whole milk. The pudding won’t set correctly with dairy-free or lactose-free milk.
If you can’t find coconut cream instant pudding mix, that’s ok! You can use an instant vanilla pudding mix and coconut extract to get the perfect coconut flavoring. Start by using 1 teaspoon, then taste and adjust as needed from there.
When crushing the Golden Oreos in your food processor for the crust, make sure to add the whole Oreo, filling included. This will help keep the crust together later.
How to Make Coconut Cream Dessert
FIRST STEP: In a small dry skillet, on medium heat, lightly toast the shredded sweetened coconut for 2 to 3 minutes. Be sure to stir often to prevent burning. Transfer to a small bowl to cool while preparing the rest of the recipe.
SECOND STEP: In the bowl of a food processor, pulse the golden Oreo sandwich cookies until fine crumbs form. Add the melted butter and pulse to completely incorporate the butter into the cookie crumbs.
THIRD STEP: Press the crumb mixture into the bottom of a 9x13-inch baking dish to form a thick crust. You can use the bottom of a flat-bottomed, dry measuring cup to firmly pack the crumbs down to form your crust layer. Place the pan of your crust into the freezer for 10 minutes while you prepare the remaining ingredients.
FOURTH STEP: In a large mixing bowl, with a handheld mixer on medium speed, beat together the softened cream cheese, powdered sugar, and 1 teaspoon of the coconut extract for 2 to 3 minutes or until light and fluffy.
FIFTH STEP: Fold half of an 8-ounce container of thawed whipped topping into the cream cheese mixture until fully combined.
SIXTH STEP: Spread the cream cheese mixture evenly over the chilled crust and place it back into the freezer while you make the next layer.
SEVENTH STEP: In another large mixing bowl, whisk together the coconut cream instant pudding packets, whole milk, and the remaining 1 teaspoon of coconut extract for 2 minutes. Allow the instant pudding to sit for 5 minutes to firm up.
EIGHTH STEP: Fold in the remaining half of the 8-ounce container of thawed whipped topping until the whipped topping is fully incorporated.
NINTH STEP: Spread the pudding layer evenly over the chilled cream cheese layer.
TENTH STEP: Using an offset spatula, spread the second 8-ounce container of thawed whipped topping evenly over the pudding layer.
ELEVENTH STEP: Garnish the top of the coconut cream dessert with the reserved toasted shredded sweetened coconut.
TWELFTH STEP: Place the coconut cream dessert in the refrigerator to chill for 2 hours before slicing and serving.
What other names is coconut cream dessert known by?
This no-bake coconut dessert recipe goes by many names including coconut lush, coconut dream, and coconut lasagna.
Can I freeze this fluffy dessert?
The coconut cream dessert can be frozen for up to a month. You can also freeze the dessert for a few hours before serving to help get more defined slices.
Can I use a different type of crust for this sweet treat?
You could use Nilla wafers or a graham cracker crust instead of the vanilla cookie crust for this easy dessert. If you use Nilla Wafers, blend them in your food processor until they form a fine crumb, and then added in some melted butter and mix them together until they are well combined.
How to Store Coconut Cream Dessert
IN THE FRIDGE: Coconut Cream Dessert can be stored in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: Coconut Cream Dessert can be stored in an airtight container in the freezer for up to one month. Make sure to defrost it in the fridge before serving.
Coconut Cream Dessert
Those who adore coconut will be smitten from the very first taste of the delightful layers in this dreamy no-bake coconut cream treat.
Ingredients
- ¾ cup shredded sweetened coconut, toasted
- 14.3 ounces golden Oreo sandwich cookies, 36 cookies
- 6 tablespoons salted butter, melted and cooled
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 2 teaspoons coconut extract, divided
- 16 ounces frozen whipped topping, thawed and divided
- 6.8 ounces coconut cream instant pudding mix
- 3 cups whole milk
DIRECTIONS
- In a small dry skillet, on medium heat, lightly toast the shredded sweetened coconut for 2 to 3 minutes. Be sure to stir often to prevent burning. Transfer to a small bowl to cool while preparing the rest of the recipe.
- In the bowl of a food processor, pulse the golden Oreo sandwich cookies until fine crumbs form. Add the melted butter and pulse to completely incorporate the butter into the cookie crumbs.
- Press the crumb mixture into the bottom of a 9x13-inch baking dish to form a thick crust. You can use the bottom of a flat-bottomed, dry measuring cup to firmly pack the crumbs down to form your crust layer. Place the pan of your crust into the freezer for 10 minutes while you prepare the remaining ingredients.
- In a large mixing bowl, with a handheld mixer on medium speed, beat together the softened cream cheese, powdered sugar, and 1 teaspoon of the coconut extract for 2 to 3 minutes or until light and fluffy.
- Fold half of an 8-ounce container of thawed whipped topping into the cream cheese mixture until fully combined.
- Spread the cream cheese mixture evenly over the chilled crust and place it back into the freezer while you make the next layer.
- In another large mixing bowl, whisk together the coconut cream instant pudding packets, whole milk, and the remaining 1 teaspoon of coconut extract for 2 minutes. Allow the instant pudding to sit for 5 minutes to firm up.
- Fold in the remaining half of the 8-ounce container of thawed whipped topping until the whipped topping is fully incorporated.
- Spread the pudding layer evenly over the chilled cream cheese layer.
- Using an offset spatula, spread the second 8-ounce container of thawed whipped topping evenly over the pudding layer.
- Garnish the top of the coconut cream dessert with the reserved toasted shredded sweetened coconut.
- Place the coconut cream dessert in the refrigerator to chill for 2 hours before slicing and serving.
Nutrition
Calories: 601kcal | Carbohydrates: 64g | Protein: 8g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 450mg | Potassium: 296mg | Fiber: 2g | Sugar: 50g | Vitamin A: 810IU | Vitamin C: 0.1mg | Calcium: 150mg | Iron: 4mg
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