If you are craving a dreamy, tropical treat that’s creamy, fluffy, and no-bake, this Coconut Cream Layered Dessert Recipe is your new best friend. It combines the crunch of a graham cracker crust with luscious cream cheese layers and velvety coconut pudding, all topped with whipped topping and toasted coconut to add that perfect finishing touch. Whether you want a simple weeknight dessert or a show-stopping dish for guests, this recipe is impressively easy to put together, yet delivers layers of texture and flavor that will keep everyone coming back for more.
Ingredients You’ll Need
Getting this Coconut Cream Layered Dessert Recipe right is all about assembling a handful of simple, well-chosen ingredients that work together to create the magic. Each one plays a vital role: the crust brings crunch, the cream cheese adds richness, and the coconut pudding infuses tropical sweetness. Let’s take a look!
- Graham cracker crumbs: Provide a crunchy, slightly sweet base that balances the creamy layers.
- Granulated sugar: Sweetens the crust and highlights the coconut’s natural flavor.
- Melted butter: Binds the crust ingredients together for firm slicing.
- Cream cheese (softened): Adds tangy richness and creamy texture to the layer above the crust.
- Powdered sugar: Smoothly sweetens and blends with the cream cheese.
- Whipped topping, divided: Lightens the cream cheese layer and creates a fluffy topping.
- Instant coconut cream pudding mix: Infuses the dessert with authentic coconut flavor and a silky texture.
- Cold milk: Essential to thicken the pudding perfectly without lumps.
- Shredded sweetened coconut: Adds chewy coconut texture and can be toasted for deep, nutty flavor on top.
How to Make Coconut Cream Layered Dessert Recipe
Step 1: Prepare the Crust
Start by mixing graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until everything is evenly combined. The key here is to press the crumbs firmly into the bottom of a 9×9-inch dish, creating a solid foundation that will hold all the luscious layers above. Pop it into the refrigerator to chill—this makes it easier to layer the next parts without it crumbling apart.
Step 2: Make the Cream Cheese Layer
In a separate bowl, beat softened cream cheese and powdered sugar together until silky smooth. This step ensures the layer has no lumps and has that perfect creaminess that’s so indulgent. Gently fold in half of your whipped topping—that fluffy addition makes this layer light and airy instead of heavy. Spread the mixture evenly over the chilled crust, smoothing out the top carefully.
Step 3: Whisk Up the Coconut Pudding
Next, whisk the instant coconut cream pudding mix and cold milk together vigorously for about two minutes. Watch as the pudding thickens and transforms into a creamy, tropical layer bursting with coconut flavor. Once thick, spoon and spread this pudding evenly over the cream cheese layer for a seamless, luscious contrast to the crust and tangy base.
Step 4: Add the Final Touches
Top the pudding layer with the remaining whipped topping, creating a pillow-soft blanket. Finally, sprinkle shredded sweetened coconut generously over the top. For an extra flavorful twist, toast the coconut beforehand in a dry skillet until golden and fragrant to bring out those nutty undertones. Refrigerate the entire dessert for at least four hours or overnight—the patience is worth it as the layers firm up beautifully and the flavors marry perfectly.
How to Serve Coconut Cream Layered Dessert Recipe
Garnishes
When it comes to garnishing this Coconut Cream Layered Dessert Recipe, keep it simple but stunning. A sprinkle of toasted coconut flakes on top adds both visual appeal and a delicious texture contrast. You can also add a few fresh pineapple chunks or a mint leaf for a pop of color and an extra tropical vibe that makes your presentation sing!
Side Dishes
This dessert shines as the grand finale, but if you want to pair it, light and refreshing side dishes work best. A fresh fruit salad with tropical fruits like mango, pineapple, and papaya complements the creamy coconut layers beautifully. Alternatively, a small scoop of vanilla bean ice cream or a drizzle of raspberry coulis can add an exciting counterpoint of flavors without overpowering the dessert.
Creative Ways to Present
Elevate serving this Coconut Cream Layered Dessert Recipe by presenting it in clear glass parfait dishes or mason jars, showcasing the beautiful layers to your guests. For gatherings, use individual mini trifle bowls or clear dessert cups for easy, elegant portioning. Alternatively, you can cut the dessert into neat squares and place each on delicate dessert plates, garnished with a sprig of fresh mint or edible flower petals for a wow factor.
Make Ahead and Storage
Storing Leftovers
This Coconut Cream Layered Dessert Recipe keeps wonderfully in the refrigerator for up to three days. Store it covered tightly with plastic wrap or in an airtight container to preserve the creaminess and keep the shredded coconut fresh. It’s perfect for making ahead of time when planning a special occasion or simply to enjoy over a few days.
Freezing
Though this dessert is best when fresh, you can freeze it if necessary, but keep in mind the texture might change slightly. Cover the dish tightly with foil and plastic wrap to avoid freezer burn. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best results and a creamy consistency that’s still delightful.
Reheating
Since this is a no-bake, chilled dessert, reheating isn’t recommended. It’s best enjoyed cold or slightly chilled, which enhances the smooth, refreshing coconut cream layers. Simply slice and serve straight from the fridge for the ultimate creamy texture and taste.
FAQs
Can I use a pre-made graham cracker crust for this Coconut Cream Layered Dessert Recipe?
Absolutely! Using a store-bought graham cracker crust is a fantastic shortcut that saves time and still delivers delicious results. Just be sure to cool it well before adding your layers.
Is there a dairy-free version of this dessert?
Yes, you can substitute the cream cheese and whipped topping with dairy-free alternatives like vegan cream cheese and coconut whipped cream. Use coconut milk for the pudding and ensure the instant mix is dairy-free to keep the coconut flavor authentic with a vegan twist.
Can I add fresh coconut instead of shredded sweetened coconut?
Using fresh coconut adds a delightful texture and natural sweetness, but shredded sweetened coconut helps provide consistent flavor and is easier to sprinkle as a topping. Toasting shredded coconut also adds a more complex flavor that fresh coconut won’t replicate.
How long should I chill the dessert before serving?
Chilling for at least four hours or overnight is ideal. This resting time allows the layers to set properly and the flavors to blend beautifully for the perfect bite every time.
Can I make this dessert ahead for a party?
Definitely! This Coconut Cream Layered Dessert Recipe is perfect for making ahead. Prepare it a day in advance to save stress on party day, and keep it refrigerated until ready to serve.
Final Thoughts
This Coconut Cream Layered Dessert Recipe is one of those delightful treasures that’s incredibly simple yet irresistibly delicious. Whether you’re treating yourself on a cozy evening or impressing friends at your next gathering, it hits all the right notes of creamy, sweet, and tropical. Don’t wait to dive into the layers of coconut goodness—your taste buds will thank you!
Print
Coconut Cream Layered Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Coconut Cream Layered Dessert is a no-bake, easy-to-make treat featuring a crunchy graham cracker crust, a smooth cream cheese layer, and a rich coconut cream pudding topped with whipped topping and toasted coconut. Perfect for summer gatherings or anytime you want a refreshing, creamy dessert without turning on the oven.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
Cream Cheese Layer
- 1 package (8 ounces) cream cheese, softened
- 1 cup powdered sugar
- 1/2 container (4 ounces) whipped topping, divided
Coconut Pudding Layer
- 1 package (3.4 ounces) instant coconut cream pudding mix
- 1 1/2 cups cold milk
Topping
- Remaining 1/2 container (4 ounces) whipped topping
- 1/2 cup shredded sweetened coconut (toasted if desired)
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is uniformly combined. Press this mixture firmly into the bottom of a 9×9-inch baking dish to form an even crust. Place the crust in the refrigerator to chill while you prepare the next layers.
- Make the cream cheese layer: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in half of the whipped topping to lighten the texture. Spread this cream cheese mixture evenly over the chilled graham crust.
- Prepare the coconut pudding: In another bowl, whisk together the instant coconut cream pudding mix and cold milk vigorously until the pudding thickens, about 2 minutes. Spread the pudding layer evenly over the cream cheese layer.
- Add the topping: Spread the remaining whipped topping over the pudding layer to create a fluffy top layer. Evenly sprinkle the shredded sweetened coconut on top. For enhanced flavor, toast the coconut beforehand if desired.
- Chill and serve: Refrigerate the entire dessert for at least 4 hours, or overnight, to allow all layers to set properly. Once set, cut into squares and serve chilled for a refreshing, creamy dessert experience.
Notes
- For a richer coconut flavor, toast the shredded coconut in a dry skillet over medium heat until golden brown before topping the dessert.
- For convenience, you can substitute the homemade graham cracker crust with a pre-made graham cracker crust from the store.
- This dessert keeps well refrigerated for up to 3 days, making it ideal for advance preparation.
