If you adore rich, creamy textures paired with a touch of tropical charm, this Coconut Cream Layered Dessert Recipe is destined to become your new favorite indulgence. It’s a dazzlingly simple yet impressive treat that combines a buttery pecan crust, a luscious cream cheese layer, silky coconut pudding, and fluffy whipped topping, all crowned with golden toasted coconut. Every bite offers a perfect harmony of flavors and textures that will have you coming back for seconds before you even realize it.
Ingredients You’ll Need
This Coconut Cream Layered Dessert Recipe calls for straightforward ingredients that are easy to find, but each one plays a crucial role in creating the layers of flavor and texture that make this dessert so special. From the crumbly crust to the silky pudding, every component adds something unique.
- 1 cup flour: The base for the crust, giving it structure and a tender crumb.
- 1/2 cup butter, melted: Adds richness and binds the crust ingredients perfectly.
- 2 tablespoons sugar: Just enough sweetness to balance the crust.
- 1/2 cup chopped pecans (optional): Introduces a delightful crunch and nutty flavor to the crust.
- 8 ounces cream cheese, room temperature: Creates a smooth and tangy middle layer with irresistible creaminess.
- 1 cup powdered sugar: Sweetens the cream cheese layer without graininess.
- 1 cup whipped topping: Lightens the cream cheese layer for a fluffy texture.
- 1 small package coconut cream instant pudding mix: Delivers that signature coconut flavor and luscious pudding texture.
- 1 1/2 cups whole milk: Activates the pudding mix and adds creaminess.
- Remaining whipped topping from the tub: Top off the dessert with extra fluffiness.
- 1 cup shredded coconut, toasted: Adds a beautiful golden color and toasty coconut aroma as the final flourish.
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). In a mixing bowl, combine the flour, melted butter, sugar, and chopped pecans if you’re using them. Press this mixture firmly into the bottom of an 8×8-inch pan, forming the crust. Bake for 15 to 20 minutes, until the edges turn a lovely golden brown. This crust will give a buttery, slightly nutty foundation to your dessert, so don’t rush the baking process. Let it cool completely before moving on to the next step.
Step 2: Create the Cream Cheese Layer
While the crust cools, beat together the cream cheese and powdered sugar until the mixture is wonderfully smooth and creamy. Gently fold in 1 cup of whipped topping to lighten this layer, transforming it into a fluffy, tangy cushion atop your crust. Evenly spread this delightful cream cheese mixture over the cooled crust, setting the stage for the luscious layers to come.
Step 3: Mix and Spread the Coconut Cream Pudding
In a separate bowl, whisk the coconut cream instant pudding mix together with whole milk until thick and smooth. This layer packs in all the tropical coconut flavor and silky dessert charm. Once your pudding has set to the right consistency, spread it carefully over the cream cheese layer, creating that classic layered effect that makes this recipe so visually appealing.
Step 4: Top with Whipped Topping and Toasted Coconut
Spread the remaining whipped topping evenly over the pudding layer. This adds lightness and a creamy finish to the dessert. Now for the final touch—toast the shredded coconut. Using your microwave, toast the coconut in 10-second bursts, stirring after each, until it reaches a golden brown hue and brings a nutty aroma to the dessert. Sprinkle this toasted coconut generously over the whipped topping. Refrigerate your masterpiece for at least 2 hours to let every layer set and flavors meld perfectly.
How to Serve Coconut Cream Layered Dessert Recipe
Garnishes
When presenting this Coconut Cream Layered Dessert Recipe, freshly toasted coconut is a must for both flavor and visual appeal. You can also add a few toasted pecans or a sprinkle of cocoa powder for a delightful contrast. A light dusting of edible coconut flakes or even small pineapple chunks can elevate the tropical vibe.
Side Dishes
This dessert pairs beautifully with fresh berries or a tangy fruit salad to balance its creamy sweetness. A cup of hot coffee or chilled tropical tea can complement the flavors and cleanse the palate between bites. Think of light, refreshing accompaniments to enhance without overpowering.
Creative Ways to Present
For dinner parties, try serving this dessert in individual glass cups or jars to showcase the stunning layers. Layering the crust, cream cheese mixture, pudding, and whipped topping separately lets everyone admire the textures before they dig in. Another fun idea is to add a drizzle of caramel or a chocolate swirl on top for an extra touch of decadence.
Make Ahead and Storage
Storing Leftovers
Store leftover Coconut Cream Layered Dessert Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, allowing the flavors to deepen and the layers to meld even further. Just be sure to keep it chilled to preserve the texture and freshness of the whipped topping and pudding.
Freezing
If you want to keep this dessert longer, you can freeze it for up to 1 month. Make sure to use a freezer-safe container and cover it tightly. Thaw it in the refrigerator overnight before serving to keep the layers intact and creamy. Note that the texture of the whipped topping may change slightly after freezing.
Reheating
This dessert is best enjoyed chilled, so reheating isn’t recommended. However, if you prefer, you can let it sit at room temperature for about 15 minutes before serving to soften the layers slightly, enhancing the flavors and making it even more luscious on the palate.
FAQs
Can I make this dessert dairy-free?
Absolutely! To make this Coconut Cream Layered Dessert Recipe dairy-free, use dairy-free cream cheese, coconut milk-based pudding mix, and plant-based whipped topping alternatives. This swap keeps the coconut flavors front and center, while catering to dietary needs.
Is it necessary to toast the shredded coconut?
Toasting the coconut is highly recommended because it adds a wonderful nutty crunch and enhances the aroma, making the dessert even more irresistible. However, if you prefer a milder coconut flavor, you can skip this step.
Can I prepare this dessert ahead of time?
Yes! The Coconut Cream Layered Dessert Recipe actually benefits from resting in the fridge for a couple of hours or overnight. This helps the layers set beautifully and the flavors meld together perfectly, making it an excellent make-ahead option.
What can I use instead of pecans?
If you’re not a fan of pecans or have allergies, feel free to substitute with chopped walnuts, almonds, or even leave nuts out entirely. The crust will still be deliciously buttery and flavorful.
How many servings does this recipe make?
This recipe yields about 9 servings, perfect for sharing with family and friends. You can easily double the ingredients for larger gatherings, ensuring everyone gets a taste of this tropical delight.
Final Thoughts
You truly can’t go wrong with this Coconut Cream Layered Dessert Recipe. It’s effortless to make, endlessly satisfying, and beautifully layered to impress both the eyes and the taste buds. Whether you’re whipping it up for a casual family treat or a special occasion, it’s guaranteed to bring smiles and happy “mmm” sounds around the table. Give it a try, and soon it might just become your go-to dessert whenever you crave a little sweet tropical magic.
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
A delicious and creamy layered dessert featuring a buttery pecan crust, smooth cream cheese layer, coconut cream pudding, and topped with whipped topping and toasted shredded coconut. Perfectly chilled for a refreshing treat.
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 Cream 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 the oven to 350°F (175°C). In a mixing bowl, combine flour, melted butter, sugar, and optional chopped pecans. Press this mixture firmly into the bottom of an 8×8-inch pan to form the crust layer.
- Bake the crust: Bake the crust in the preheated oven for 15-20 minutes until it turns golden brown. Remove from oven and allow it to cool completely before proceeding.
- Make the cream cheese layer: In a clean bowl, beat the cream cheese and powdered sugar together until smooth and well combined. Gently fold in 1 cup of whipped topping to create a light and creamy mixture. Spread this evenly over the cooled crust layer in the pan.
- Prepare the coconut pudding layer: In another bowl, whisk together the coconut cream instant pudding mix and whole milk until the pudding thickens. Spread this pudding evenly over the cream cheese layer in the pan.
- Add the whipped topping: Spread the remaining whipped topping on top of the pudding layer, covering it completely.
- Toast the shredded coconut: Toast the shredded coconut by microwaving it in 10-second intervals, stirring in between each interval until it achieves a golden brown color. Sprinkle the toasted coconut evenly over the top layer.
- Chill the dessert: Refrigerate the dessert for at least 2 hours before serving to allow the layers to set and the flavors to meld.
Notes
- Optional pecans in the crust add a nice crunch but can be omitted for a nut-free version.
- Make sure the cream cheese is at room temperature for smooth mixing.
- Use whole milk for best pudding texture; you may substitute with 2% milk but the consistency may vary slightly.
- Microwaving coconut in short bursts and stirring frequently prevents burning and promotes even toasting.
- This dessert is best served chilled and consumed within 2-3 days for optimal freshness.
