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
Scale
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.
