If you’re searching for a dessert that combines creamy layers with a hint of tropical bliss, this Coconut Cream Layered Dessert Recipe is going to be your new favorite. Each bite offers the perfect harmony of a buttery crust, rich cream cheese sweetness, luscious coconut-flavored pudding, and a delightful toasted coconut topping. It feels like a little slice of sunshine in every spoonful and is surprisingly easy to whip up, making it perfect for everything from casual family gatherings to special celebrations.
Ingredients You’ll Need
Gathering the ingredients for this dessert is a breeze because they are simple yet essential. Each one plays a key role in achieving the perfect balance of flavors and textures that brings this Coconut Cream Layered Dessert Recipe to life.
- 1 cup flour: The base of our crust, providing a tender, sturdy foundation.
- 1/2 cup butter, melted: Adds richness and helps bind the crust together for that golden, crispy texture.
- 2 tablespoons sugar: Gives a subtle sweetness to balance the buttery crust.
- 1/2 cup chopped pecans (optional): Adds a lovely crunch and nutty depth, but feel free to leave them out if you prefer.
- 8 ounces cream cheese, room temperature: Smooth and creamy, this is what makes the middle layer decadently rich.
- 1 cup powdered sugar: Sweetens the cream cheese layer without graininess.
- 1 cup whipped topping: Lightens the cream cheese mixture, giving it fluffy texture.
- 1 small package coconut cream instant pudding: Provides that signature coconut flavor and silky pudding layer.
- 1 1/2 cups whole milk: Needed to properly set the pudding, bringing everything together perfectly.
- Remaining whipped topping from the tub: Acts as the luscious top layer, smooth and airy.
- 1 cup toasted coconut: Adds an irresistible toasted aroma and crunch for the final garnish.
How to Make Coconut Cream Layered Dessert Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). Combine the flour, melted butter, sugar, and chopped pecans in a mixing bowl until the mixture sticks together nicely. Press this mixture into an 8×8 inch baking pan creating an even layer. Bake it for about 15 to 20 minutes until the edges turn a gorgeous golden brown. This crust will form a sturdy yet tender base that balances all the creamy layers to come.
Step 2: Make the Cream Cheese Layer
While the crust cools, beat the cream cheese and powdered sugar until smooth and lump-free. Folding in 1 cup of whipped topping lightens the texture, turning it into a fluffy, dreamy layer that contrasts beautifully with the crust. Spread this cream cheese mixture evenly over the cooled crust, setting the stage for the luscious pudding layer.
Step 3: Prepare and Add the Coconut Pudding
In a separate bowl, whisk together the coconut cream instant pudding mix with 1 1/2 cups of whole milk. Allow it to thicken according to the package instructions, which usually only takes a few minutes. Once thick, gently spread the pudding over the cream cheese layer, creating a smooth, glossy middle layer that is bursting with tropical coconut flavor.
Step 4: Top with Whipped Cream and Toasted Coconut
Top the pudding with the remaining whipped topping, spreading it to cover the entire surface evenly. Next, toast the coconut by microwaving it in 10-second intervals, stirring in between until it reaches a perfect golden brown. This step enhances the coconut’s natural flavor and adds a toasty crunch. Sprinkle the toasted coconut liberally over the whipped topping. Refrigerate the dessert for at least a couple of hours so all the layers can set beautifully before serving.
How to Serve Coconut Cream Layered Dessert Recipe
Garnishes
A sprinkle of toasted coconut is classic, but don’t hesitate to add a few extra cherries or a drizzle of caramel sauce to amp up the visual appeal and flavor complexity. Freshly grated lime zest can also brighten the dish, balancing the sweetness with a hint of citrusy zestiness.
Side Dishes
This dessert pairs wonderfully with fresh fruit like mango or pineapple for a tropical-themed treat. Serving alongside a robust cup of coffee or a lightly brewed tea helps cut through the dessert’s richness, providing a perfectly rounded experience.
Creative Ways to Present
Try layering this dessert in individual clear glasses or mason jars for a charming presentation that shows off each beautiful layer. It’s perfect for parties or a lovely personal treat. You can also cut it into neat squares and place each on a small dessert plate topped with a mint leaf for a simple yet elegant finish.
Make Ahead and Storage
Storing Leftovers
This Coconut Cream Layered Dessert Recipe keeps well in the refrigerator for up to 3 days. Make sure to cover it tightly with plastic wrap or use an airtight container to prevent the toasted coconut from going soggy.
Freezing
If you want to prepare it ahead of time, freezing is an option. Wrap the dessert tightly and freeze for up to 1 month. Thaw it overnight in the refrigerator before serving. Note that the texture of the whipped topping may change slightly after freezing, but the flavor remains delightful.
Reheating
Because this dessert is best served chilled, reheating is not recommended. However, if you prefer it slightly less cold, simply leave it at room temperature for 15-20 minutes before serving.
FAQs
Can I use a different type of nut instead of pecans?
Absolutely! Walnuts or almonds work great if you want a different nutty flavor or texture, or you can even skip nuts altogether if you have allergies or prefer a nut-free dessert.
Is it possible to make this dessert dairy-free?
With some ingredient swaps like dairy-free cream cheese, non-dairy milk, and whipped topping alternatives, you can create a delicious dairy-free version, but keep in mind the texture and taste might vary slightly from the original.
How long should I refrigerate before serving?
For the best texture and flavor melding, refrigerate the dessert for at least 2 hours, but overnight chills make the layers even more harmonious.
Can I double the recipe for a larger crowd?
Definitely! Just double each ingredient and bake in a larger dish, such as a 9×13 inch pan, adjusting the baking time slightly for the crust’s thickness.
What can I use if I don’t have instant coconut cream pudding?
If instant pudding isn’t available, you can make a homemade pudding with coconut milk and cornstarch, though it requires a bit more time and attention to get the right consistency.
Final Thoughts
This Coconut Cream Layered Dessert Recipe is one of those treats that feels special but is incredibly approachable. The layers complement each other beautifully, and the toasted coconut garnish adds that final wow factor. Give it a try—you’ll find it’s a stunning dessert that’s destined to become a cherished classic in your recipe collection.
Print
Coconut Cream Layered Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cream Layered Dessert is a delightful no-bake treat featuring a buttery pecan crust, creamy cream cheese layer, rich coconut cream pudding, and toasted coconut topping. Perfect for gatherings or a sweet indulgence, it combines textures and flavors in every bite.
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
- 1 1/2 cups whole milk
Topping
- Remaining whipped topping from the tub
- 1 cup toasted coconut
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 using. Mix until well combined, then press the mixture firmly into an 8×8 inch baking pan. Bake for 15-20 minutes until the crust turns golden brown. Remove from oven and allow it to cool completely.
- Make cream cheese layer: Using a mixer, beat together the cream cheese and powdered sugar until smooth and creamy. Gently fold in 1 cup of whipped topping until fully incorporated. Spread this cream cheese mixture evenly over the cooled crust layer.
- Prepare coconut pudding layer: In a separate bowl, combine the coconut cream instant pudding mix with 1 1/2 cups of whole milk. Whisk or stir until the mixture thickens. Once ready, spread the pudding evenly over the cream cheese layer in the pan.
- Add final topping and toast coconut: Spread the remaining whipped topping evenly over the pudding layer. Toast the 1 cup of coconut by microwaving it in 10-second intervals, stirring between each, until it becomes golden brown. Sprinkle the toasted coconut evenly on top of the whipped topping layer.
- Refrigerate and serve: Place the assembled dessert in the refrigerator for at least 2 hours to chill and set before serving. Cut into squares and enjoy this creamy, coconut-flavored delight.
Notes
- For a nut-free version, omit the chopped pecans.
- Ensure the cream cheese is at room temperature for easier mixing and a smoother texture.
- Use chilled milk for the pudding to help it thicken more quickly.
- Microwave the coconut carefully in short bursts to avoid burning.
- Refrigeration overnight will enhance the flavors and keep the dessert firm.
