If there’s one dessert that instantly transports me to a breezy tropical paradise, it’s the Coconut Cream Layered Dessert. Each luscious bite is pure comfort: sweet, buttery graham cracker crust, thick creamy layers, cooling coconut pudding, and toasty coconut flakes on top. This dreamy, no-bake treat is pure magic at gatherings or as an easy weeknight indulgence. If you’re looking for an easy yet unforgettable dessert to make you the star of your next get-together, this is the one recipe you need—let’s dive right in!
Ingredients You’ll Need
What I absolutely love about this recipe is how every simple ingredient shines in its own special way. From the crunchy, golden crust to the pillowy whipped topping, each component plays a crucial role in the Coconut Cream Layered Dessert’s delightful flavor and texture.
- Graham cracker crumbs: This provides a crisp, buttery base that’s the perfect contrast to creamy layers.
- Melted butter: Helps bind the crumbs and adds that irresistible richness.
- Granulated sugar: Just a little boost of sweetness for the crust.
- Cream cheese, softened: Blends smoothly into a tangy, velvety layer that balances the sweetness.
- Powdered sugar: Dissolves perfectly to sweeten the cream cheese without any grittiness.
- Whipped topping (such as Cool Whip): Adds an airy, cloud-like texture to both the creamy layer and the topping!
- Instant coconut cream pudding mix: The coconut star of the show—delivering bold flavor in every bite.
- Cold milk: Whisks together with the pudding mix for an unbeatably silky texture.
- Sweetened shredded coconut (toasted): Don’t skip toasting! It brings out a nutty aroma and beautiful golden color for garnish.
- Additional whipped topping for garnish (optional): For that extra touch of elegance on top.
How to Make Coconut Cream Layered Dessert
Step 1: Build the Graham Cracker Crust
Start by mixing your graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until the mixture resembles damp sand. This buttery blend is the sturdy foundation for the rest of your Coconut Cream Layered Dessert. Pour it into your 8×8-inch dish and press it down firmly—get right up to those corners for a perfect, even base.
Step 2: Whip Up the Cream Cheese Layer
Next, beat your softened cream cheese and powdered sugar until totally smooth and creamy. This layer is key for adding rich tang and just the right hint of sweetness. Gently fold in half of the whipped topping—the secret to a super airy, mousse-like texture—and spread it evenly over your prepared crust.
Step 3: Make the Coconut Cream Pudding
Grab a clean bowl and whisk together the instant coconut cream pudding mix with cold milk. Keep whisking for about 2 minutes until it’s thick and luscious—this coconut-packed layer is where the dessert gets all its tropical flair. Spread this pudding right over the cream cheese mixture, smoothing out the top. It’s starting to look (and smell) amazing!
Step 4: Add Whipped Topping and Toasted Coconut
Now it’s time for that dreamy finish. Spread the remaining whipped topping over the pudding layer—it’ll look like a fluffy snowbank. Sprinkle toasted coconut across the top for crunch, color, and irresistible coconut aroma. If you want to really impress, add some extra dollops of whipped topping for garnish.
Step 5: Chill and Slice
Pop the whole dish into the fridge for at least four hours. This is when the magic happens: layers firm up, flavors meld, and your Coconut Cream Layered Dessert becomes sliceable perfection. Once chilled, cut into neat squares and serve them cold. Trust me, patience pays off here!
How to Serve Coconut Cream Layered Dessert
Garnishes
Your finishing touches can turn this crowd-pleasing dessert into something truly spectacular. I love scattering a generous layer of extra toasted coconut just before serving. For eye-catching presentation, try a cloud of whipped topping or a sprinkle of white chocolate curls. You can even add a few fresh berries for a pop of color against all that creamy coconut white.
Side Dishes
While the Coconut Cream Layered Dessert is the star of any spread, it also plays well with others! Serve it with a tangy fruit salad to cut through the richness or a platter of tropical fruits like pineapple and mango for an extra vacation vibe. For a fun twist, offer small glasses of cold brewed coffee or chai tea—something to sip between decadent bites.
Creative Ways to Present
Try building mini versions of this dessert in clear jars or cups for an adorable party-ready option. Layer the ingredients just as you would in the dish—everyone gets their own personal treat, which looks gorgeous and travels well! Or, for a potluck or buffet, pre-slice squares and nestle each into cupcake liners for easy, no-fuss serving.
Make Ahead and Storage
Storing Leftovers
Coconut Cream Layered Dessert keeps brilliantly if you have leftovers (as if that ever happens!). Simply cover the baking dish tightly with plastic wrap or transfer individual squares to airtight containers. They’ll stay fresh in the fridge for up to 3 days, maintaining their delightful layers and creamy texture.
Freezing
If you’d like to prep way ahead, this dessert freezes better than you might expect. Place slices on a tray to freeze firm, then wrap each square in plastic and pop in a freezer-safe bag. Thaw overnight in the fridge before serving. The texture will be a bit softer, but still absolutely delicious.
Reheating
No reheating required—Coconut Cream Layered Dessert is meant to be enjoyed cold for optimal taste and structure. If the dessert has been frozen, allow it to fully thaw in the refrigerator before serving, and it’ll be ready to enjoy straight from the fridge.
FAQs
Can I use homemade whipped cream instead of store-bought topping?
Absolutely! If you’re a homemade whipped cream fan, whip up about 2 cups from heavy cream and a little powdered sugar. It’s softer and will melt a bit faster, but adds a fresh, luxurious flavor.
Do I have to toast the coconut for the topping?
For an added layer of flavor and a gorgeous golden finish, I highly recommend toasting the coconut. Raw shredded coconut works too, but toasting gives a subtle crunch and beautiful nutty aroma.
Can I use a different pudding flavor?
While coconut is classic for Coconut Cream Layered Dessert, you can swap in vanilla or banana pudding mix if coconut isn’t your thing—but you’ll miss out on the signature tropical personality that makes this dessert shine!
What size pan should I use?
An 8×8-inch baking dish creates the ideal thick, show-stopping layers, but you can double the recipe for a 9×13-inch pan to serve a crowd.
How far ahead can I make this dessert?
You can make Coconut Cream Layered Dessert up to 24 hours in advance—the longer it sits, the more the flavors mellow and meld. It’s the ultimate make-ahead dessert for parties and stress-free entertaining.
Final Thoughts
This dreamy, no-bake Coconut Cream Layered Dessert is truly a celebration of coconut, comfort, and just a touch of retro charm. Whether you’re making it for your family or wowing a crowd, it’s guaranteed to earn rave reviews. Give it a try—you might just find your new signature sweet!
Print
Coconut Cream Layered Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes (including chilling)
- Yield: 9 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy, dreamy layers of this Coconut Cream Layered Dessert. A no-bake, easy-to-make treat that’s perfect for satisfying your sweet cravings!
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
- 1/4 cup granulated sugar
For the Cream Cheese Layer:
- 1 package (8 oz) cream cheese, softened
- 1 cup powdered sugar
- 1 container (8 oz) whipped topping (such as Cool Whip)
For the Coconut Pudding Layer:
- 1 package (3.4 oz) instant coconut cream pudding mix
- 1 ½ cups cold milk
- 1/2 cup sweetened shredded coconut, toasted
- Additional whipped topping for garnish (optional)
Instructions
- Prepare the Crust: Combine graham cracker crumbs, melted butter, and granulated sugar. Press into an 8×8-inch dish.
- Make the Cream Cheese Layer: Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping and spread over the crust.
- Prepare the Coconut Pudding Layer: Whisk coconut cream pudding mix and cold milk until thickened. Spread over the cream cheese layer.
- Finish and Chill: Top with remaining whipped topping and toasted coconut. Chill for at least 4 hours.
- Serve: Slice and enjoy cold!
Notes
- To toast coconut, bake at 325°F for 5–8 minutes, stirring occasionally until golden.
- You can use homemade whipped cream instead of store-bought.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
