If you’re looking for a dessert that’s both refreshing and indulgently creamy, this Coconut Cream Layered Dessert Recipe is an absolute showstopper. Layers of buttery crust, smooth cream cheese, luscious coconut pudding, and fluffy whipped topping come together to create a treat that feels like a tropical escape in every bite. It’s simple enough to whip up on a busy weeknight yet impressive enough for special occasions, making it a staple recipe you’ll want to keep close.
Ingredients You’ll Need
Each ingredient plays a vital role in building the perfect balance of texture and flavor in this Coconut Cream Layered Dessert Recipe. From the rich and nutty crust components to the silky layers that follow, these simple essentials bring the dish to life with ease.
- 1 cup flour: The base of the crust, providing structure and a tender crumb.
- 1/2 cup butter, melted: Adds rich moisture and helps bind the crust together.
- 2 tablespoons sugar: Balances the buttery crust with a hint of sweetness.
- 1/2 cup chopped pecans (optional): Adds delightful crunch and a nutty flavor to the crust.
- 8 ounces cream cheese, room temperature: Ensures a smooth, creamy layer that’s tangy and luscious.
- 1 cup powdered sugar: Sweetens the cream cheese layer without gritty texture.
- 1 cup whipped topping: Lightens the cream cheese mixture, making it fluffy and airy.
- 1 small package coconut cream instant pudding mix: The star ingredient that infuses the dessert with authentic coconut flavor and thickens beautifully.
- 1 1/2 cups whole milk: Required to prepare the pudding layer to creamy perfection.
- Remaining whipped topping from the tub: Creates a soft, smooth finish on top.
- 1 cup shredded coconut, toasted: Adds a toasty, crunchy topping that elevates texture and taste.
How to Make Coconut Cream Layered Dessert Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Combine the flour, melted butter, sugar, and pecans (if you’re adding them) in a mixing bowl. This mixture forms a flavorful crust with just the right crunch and buttery goodness. Press it firmly into an 8×8-inch pan to create an even base. Bake for 15-20 minutes until it turns golden and smells toasty. Make sure to let it cool completely before moving on, as this prevents layers from mixing together.
Step 2: Make the Cream Cheese Layer
While the crust cools, beat the room temperature cream cheese and powdered sugar until smooth. This creamy, slightly tangy layer is what makes the dessert irresistibly rich. Gently fold in one cup of whipped topping to lighten the texture, transforming the mixture into a fluffy cloud of deliciousness. Spread this evenly over the cooled crust for a smooth, even layer.
Step 3: Prepare and Add the Coconut Pudding Layer
In a separate bowl, whisk together the coconut cream instant pudding mix with whole milk until it thickens. This layer adds that signature coconut flavor and a cool, silky texture. Carefully spread the pudding over the cream cheese layer, making sure it’s evenly distributed to keep those layers neat and distinct.
Step 4: Top with Whipped Topping and Toasted Coconut
Spread the remaining whipped topping on top of the pudding layer to seal in all the flavors while adding a soft, airy finish. Toast the shredded coconut by microwaving it in 10-second intervals, stirring in between until it’s golden brown and aromatic. This step brings an irresistible nutty crunch to your dessert’s top. Sprinkle the toasted coconut evenly over the whipped topping.
Step 5: Chill and Set
Refrigerate your Coconut Cream Layered Dessert Recipe for at least two hours. Chilling helps all the layers set firmly while allowing the flavors to meld beautifully. When served cold, each bite offers a perfect harmony of crunchy crust, creamy layers, and coconut goodness.
How to Serve Coconut Cream Layered Dessert Recipe
Garnishes
Feel free to get creative with garnishes. A few fresh mint leaves or thinly sliced tropical fruits like kiwi or pineapple can lend a beautiful pop of color and added freshness. You might also drizzle a little caramel or toasted coconut syrup for extra sweetness and flair.
Side Dishes
This dessert pairs wonderfully with a hot cup of coffee or a refreshing tropical fruit punch. Serving it alongside a light fruit salad brings an extra dimension of contrast and brightness that complements the creamy coconut layers beautifully.
Creative Ways to Present
For special occasions, try serving the Coconut Cream Layered Dessert Recipe in individual clear glasses or mini mason jars to showcase those stunning layers. You can also add a sprinkle of toasted coconut on the rim or add edible flowers on top for a truly elegant touch.
Make Ahead and Storage
Storing Leftovers
After enjoying this dessert, wrap any leftovers tightly with plastic wrap or place them in an airtight container. Store them in the refrigerator to keep the cream cheese and pudding layers fresh and creamy for up to 3 days.
Freezing
While this dessert is best enjoyed fresh, you can freeze it for longer storage. Cover it tightly with foil and plastic wrap to prevent freezer burn, then freeze for up to one month. Thaw overnight in the refrigerator before serving to preserve texture and flavor.
Reheating
Since this dessert relies on chilled layers, reheating is not recommended. Serving it cold preserves the delicious creaminess and the crispness of the crust. If you prefer a softer crust, just let it sit at room temperature for 10-15 minutes before serving.
FAQs
Can I use light milk instead of whole milk?
Whole milk is recommended to achieve the richest and creamiest pudding layer, but you can substitute with 2% or skim milk. Just keep in mind the texture may be slightly less creamy.
Is it possible to make this dessert dairy-free?
Yes! Use dairy-free cream cheese, whipped topping, and milk alternatives like coconut milk to keep the coconut flavor front and center while accommodating dietary preferences.
Can I skip the pecans in the crust?
Absolutely. The pecans add crunch and flavor, but the dessert is still delicious without them if you have a nut allergy or simply prefer it plain.
How long should I chill the dessert before serving?
Chilling for at least 2 hours is essential to let the layers set properly. If you can wait longer, 4 hours or overnight will deepen the flavors and improve texture.
Can this dessert be made gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Just ensure the blend has xanthan gum or a similar binder for best results.
Final Thoughts
This Coconut Cream Layered Dessert Recipe is the kind of dish that feels like a warm hug wrapped in tropical sunshine. It’s both comforting and exciting, perfect for sharing with family and friends or treating yourself after a long day. I promise that once you try it, it will become one of your go-to favorites, bringing smiles and satisfied sighs every time.
Print
Coconut Cream Layered Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cream Layered Dessert is a luscious, no-bake treat featuring a buttery pecan crust, a creamy sweetened cream cheese layer, a smooth coconut pudding middle, and a topping of whipped cream and toasted shredded coconut. Perfectly chilled and delightfully textured, this dessert is ideal for gatherings or any time you crave a tropical, creamy delight.
Ingredients
Crust
- 1 cup flour
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1/2 cup chopped pecans (optional)
Cream Cheese Layer
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 cup whipped topping
Coconut Pudding Layer
- 1 small package coconut cream instant pudding mix
- 1 1/2 cups whole milk
Topping
- Remaining whipped topping from the tub
- 1 cup shredded coconut, toasted
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, melted butter, sugar, and chopped pecans if you’re using them. Press this mixture firmly and evenly into the bottom of an 8×8-inch baking pan to form the crust base.
- Bake the crust: Place the crust in the preheated oven and bake for 15-20 minutes or until the crust begins to turn a light golden color. Remove from oven and allow it to cool completely before proceeding.
- Make the cream cheese layer: In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping, mixing just until combined. Spread this creamy mixture evenly over the cooled crust layer.
- Prepare the coconut pudding layer: In another bowl, whisk the coconut cream instant pudding mix with 1 1/2 cups whole milk until the pudding thickens. Spread this pudding evenly over the cream cheese layer.
- Add the whipped topping: Spread the remaining whipped topping from the tub evenly over the coconut pudding layer to create a smooth final layer.
- Toast the coconut topping: Toast the shredded coconut by microwaving it in 10-second intervals, stirring between each interval, until the coconut is golden brown and fragrant. Sprinkle this toasted coconut evenly over the whipped topping layer.
- Chill and set: Refrigerate the assembled dessert for at least 2 hours to allow all the layers to set and meld together beautifully before serving.
Notes
- If you prefer not to use pecans, you can omit them from the crust for a nut-free version.
- Using room temperature cream cheese ensures a smoother cream cheese layer with no lumps.
- Toast the coconut carefully to avoid burning; watch closely during microwaving.
- This dessert is best served chilled and can be made a day ahead for convenience.
- For extra richness, use full-fat whipped topping and whole milk as indicated.
