If you’re seeking a show-stopping dessert that delivers pure tropical bliss with minimal effort, the Coconut Cream Layered Dessert is about to become your new go-to treat. This no-bake crowd-pleaser features a buttery graham cracker crust topped with creamy layers of sweetened cream cheese, luscious coconut pudding, and billowy whipped topping, all crowned with toasted coconut. Elegant enough for holidays yet simple for any weeknight, this irresistibly fluffy and flavorful dessert will make you the superstar of your next gathering.

Coconut Cream Layered Dessert Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Coconut Cream Layered Dessert brings something magical to the table, harmonizing flavor and texture for a result that’s far greater than the sum of its parts. Here’s what makes each component essential to the final masterpiece:

Graham cracker crumbs: A classic base that adds a sweet, crunchy foundation and soaks up just the right amount of moisture from the filling.
Melted butter: Binds the crust together and gives it a rich, buttery flavor.
Granulated sugar: Enhances both the crust’s sweetness and its golden color.
Cream cheese (softened): Provides a tangy, smooth cream layer that balances the sweetness and adds rich body.
Powdered sugar: Dissolves easily into the cream cheese for a velvety, sweet finish.
Whipped topping: Offers pillowy lightness and the perfect cloud-like texture for layering and topping.
Instant coconut cream pudding mix: Infuses the entire dessert with intense coconut flavor in just minutes, no stovetop needed.
Cold milk: Activates the pudding mix and keeps the layers smooth and creamy.
Toasted shredded coconut: Brings irresistible crunch, a nutty aroma, and beautiful golden color for both flavor and garnish.

How to Make Coconut Cream Layered Dessert

Step 1: Prepare the Graham Cracker Crust

Start with your graham cracker crumbs, melted butter, and a bit of sugar in a mixing bowl. Stir until every crumb is coated in butter, forming a sandy, fragrant mixture. Press this firmly into the bottom of a 9×13-inch baking dish using your hands or the bottom of a measuring cup. A well-packed crust will hold all those luscious layers! Pop the crust into the fridge while you move on to the next step, letting it set and become the perfect crunchy base.

Step 2: Make the Cream Cheese Layer

Combine your softened cream cheese with powdered sugar, beating together until creamy and dreamy. Gently fold in one cup of the whipped topping – this helps lighten the mixture and makes the next layer feel extra smooth. Spread this over your chilled crust, making sure to reach every corner for an even layer.

Step 3: Whip Up the Coconut Pudding

In a clean bowl, whisk together the coconut cream pudding mixes and cold milk. This will thicken up in just a couple of minutes and release the pudding’s signature tropical scent. Once it’s set and wonderfully silky, gently spread it over the cream cheese layer, creating a luxurious coconut blanket in your dish.

Step 4: Add the Whipped Topping

Now, spoon on the remaining whipped topping, spreading it smoothly across the surface. This becomes the snowy finish that crowns the Coconut Cream Layered Dessert and makes each slice look stunning.

Step 5: Garnish and Chill

For the grand finale, sprinkle the toasted shredded coconut generously over the top. This not only adds color and crunch but also imparts an irresistible coconut aroma. Make sure to refrigerate your dessert for at least 4 hours (overnight is ideal) so the layers set and every forkful holds together perfectly when served.

How to Serve Coconut Cream Layered Dessert

Garnishes

The toasted coconut garnish is a must for both visual appeal and flavor, but why stop there? Add a few flecks of lime zest or chocolate shavings for color contrast, or top with fresh berries if you want to brighten things up. A little edible flower on each slice also makes for a delightful finishing touch at parties.

Side Dishes

Pair this Coconut Cream Layered Dessert with light, refreshing sides for a complete dessert spread. Sliced tropical fruits like pineapple or mango, a scoop of tangy sorbet, or even a platter of fresh berries make perfect complements. For a festive occasion, serve it alongside a fizzy coconut-lime mocktail or a simple cup of tea.

Creative Ways to Present

While traditional in a big dish, you can get playful with your presentation. Try assembling the dessert in tall parfait glasses or mini mason jars for individually portioned treats. For elegant dinner parties, cut the dessert into neat squares and serve on small plates with a fork and mint sprig. This Coconut Cream Layered Dessert is also beautiful when made as mini trifles for a grab-and-go option at gatherings.

Make Ahead and Storage

Storing Leftovers

Any leftovers (if you’re lucky enough to have some) keep well in the refrigerator for three to four days. Simply cover the dish tightly with plastic wrap or transfer servings to an airtight container. The layers will stay creamy and the flavors meld even more with time.

Freezing

If you want to plan ahead, you can freeze Coconut Cream Layered Dessert. Assemble the whole dessert, skip the toasted coconut garnish, wrap it well, and freeze for up to one month. Thaw overnight in the fridge, then add the coconut before serving for best texture and flavor.

Reheating

This is a chilled, no-bake dessert, so there’s no reheating required! Just slice and serve straight from the fridge. If frozen, let it thaw completely before serving to retain that light, creamy texture.

FAQs

Can I use homemade whipped cream instead of store-bought whipped topping?

Absolutely! Freshly whipped cream will give the Coconut Cream Layered Dessert an even richer, more luxurious taste. Whip heavy cream with a touch of powdered sugar until medium peaks form and use in place of the whipped topping—just remember that homemade cream may not hold up quite as long as the stabilized store-bought version.

Are there gluten-free options for the crust?

Yes, simply swap the regular graham cracker crumbs for a certified gluten-free brand, or use gluten-free vanilla wafer cookies. The rest of the ingredients in the Coconut Cream Layered Dessert are naturally gluten-free.

Can I make this dessert dairy-free?

You sure can! Choose a plant-based cream cheese, a dairy-free whipped topping, and a non-dairy milk like coconut or almond milk for the pudding layer. Double-check your pudding mix to ensure it’s vegan and you’ll be all set to enjoy a creamy, coconutty treat without the dairy.

How do I toast shredded coconut?

Spread shredded coconut in a thin, even layer on a baking sheet and toast in a 350°F oven for 5 to 8 minutes, stirring once or twice, until golden brown. Keep an eye on it—it toasts quickly and can burn fast!

Can I add extra flavor to the pudding layer?

If you crave an even bolder coconut experience, add a splash of coconut extract when blending the pudding. It intensifies the tropical notes and deepens the aroma, making each bite of the Coconut Cream Layered Dessert even more memorable.

Final Thoughts

This Coconut Cream Layered Dessert is the ultimate sweet escape—a dreamy combination of creamy, crunchy, and coconutty layers that’s unbelievably easy to make. If you’re craving a dessert that’s as impressive as it is effortless, give this recipe a whirl. I can’t wait for it to become a beloved staple at your table!

Coconut Cream Layered Dessert Recipe

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4.6 from 7 reviews

Author: admin
Total Time: 4 hours 20 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the creamy decadence of this Coconut Cream Layered Dessert. With a buttery graham cracker crust, a velvety cream cheese layer, and luscious coconut pudding, this no-bake treat is a heavenly delight for coconut lovers.

Ingredients

Scale

Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 tablespoons granulated sugar

Cream Cheese Layer:

1 package (8 oz) cream cheese, softened
1/2 cup powdered sugar
1 cup whipped topping

Coconut Pudding Layer:

2 packages (3.4 oz each) instant coconut cream pudding mix
3 cups cold milk

For Topping:

2 cups whipped topping
1/2 cup toasted shredded coconut (for garnish)

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Instructions

Graham Cracker Crust: In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press into a 9×13-inch dish and refrigerate.
Cream Cheese Layer: Beat cream cheese and powdered sugar, then fold in whipped topping. Spread over crust.
Coconut Pudding Layer: Whisk pudding mixes and cold milk until thickened. Spread over cream cheese layer.
Topping: Spread remaining whipped topping over pudding, sprinkle with coconut.
Refrigerate for at least 4 hours or overnight before serving.