This Coconut Cream Lush Dessert is a dream come true for fans of tropical flavors and creamy, decadent textures. Featuring a buttery pecan shortbread crust and layers of sweet cream cheese and coconut custard, it is a classic Southern staple perfect for any gathering. Whether you are hosting a summer picnic or a holiday dinner, this layered treat is guaranteed to be the star of the dessert table.
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Why You Will Love This Recipe
There is a reason why lush desserts have remained popular in Southern kitchens for decades. This specific Coconut Cream Lush Dessert offers a perfect balance of textures, starting with a crunchy, nutty base and ending with a cloud-like whipped topping. It is an ideal make-ahead dessert because the flavors actually improve as it sits in the refrigerator, allowing the layers to set perfectly. Furthermore, it is incredibly versatile; while it looks impressive and complex, the steps are straightforward enough for any home baker to master.
Ingredients for Coconut Cream Lush Dessert
To create this delicious layered treat, you will need the following ingredients:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup cold butter, cubed (1 stick)
- 3/4 cup chopped pecans, divided
- 1/3 cup sweetened flaked coconut
- Two 8 oz blocks plain cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- Two 8 oz containers frozen whipped topping (such as Cool Whip), thawed
- Two 3.4 oz boxes instant coconut cream pudding mix
- 3 cups whole milk or half and half
Step-by-Step Instructions
Follow these detailed steps to assemble your Coconut Cream Lush Dessert:
- Prepare the Oven and Dish: Preheat your oven to 350°F. Lightly spray the bottom of a 13×9-inch baking dish with non-stick cooking spray and set it aside.
- Mix the Crust: In a medium mixing bowl, whisk together the flour and salt. Use a pastry cutter to cut the cold, cubed butter into the flour until the mixture resembles coarse cornmeal. Stir in 1/2 cup of the chopped pecans.
- Bake the Base: Press the crust mixture firmly and evenly onto the bottom of the prepared baking dish. Bake for 22 to 25 minutes, or until the edges are lightly golden brown. Remove from the oven and allow it to cool completely.
- Toast the Garnish: While the crust cools, spread the remaining chopped pecans and the flaked coconut on a baking sheet. Toast in the oven for 8 to 10 minutes, stirring occasionally, until the coconut is golden and fragrant. Set aside to cool.
- Prepare the Cream Cheese Layer: In a large mixing bowl, use an electric mixer to cream together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth. By hand, gently fold in half of one 8 oz container of whipped topping. Spread this mixture evenly over the cooled crust.
- Mix the Pudding Layer: In the same bowl (or a clean one), whisk together both boxes of instant coconut cream pudding mix with the milk or half and half. Continue whisking until the mixture has thickened but remains pourable. Pour this over the cream cheese layer.
- Add the Topping: Spread the remaining whipped topping over the pudding layer using an offset spatula. Sprinkle the toasted pecans and coconut over the top as a garnish.
- Chill and Set: Refrigerate the dessert for at least 4 hours, or preferably overnight, to allow the layers to firm up before slicing.

Expert Tips / Pro Tips
To ensure your Coconut Cream Lush Dessert turns out perfectly every time, keep these professional tips in mind. First, always make sure your crust is completely cool before adding the cream cheese layer; if the crust is even slightly warm, it will melt the whipped topping and cause the layers to slide.
When toasting your garnishes, keep a close eye on the coconut. It can go from golden brown to burnt very quickly. It is often best to toast the pecans and coconut on separate sections of the pan or separate pans entirely since they may require different timing. Using an offset spatula is the best way to achieve smooth, even layers without disturbing the layer underneath. Finally, for the cleanest slices, wipe your knife clean with a warm, damp cloth between every single cut.
Variations & Substitutions
If you cannot find specific ingredients, there are several ways to adapt this Coconut Cream Lush Dessert:
Pudding Swap: If coconut cream pudding is unavailable, use instant vanilla pudding. To maintain the flavor, add one teaspoon of coconut extract to the pudding mix and stir in one cup of sweetened flaked coconut.
Crust Alternatives: For a no-bake style or a different flavor profile, you can replace the shortbread crust with a graham cracker crust. Mix 2 cups of graham cracker crumbs with melted butter and pressed pecans, then bake briefly until set.
Dairy Options: For a richer flavor, use coconut milk (the refrigerated kind, not canned cream of coconut) or heavy whipping cream in the pudding layer. You can also use Neufchatel cheese as a lower-fat substitute for the full-fat cream cheese.
Serving Suggestions
This dessert is best served chilled directly from the refrigerator. It is a fantastic option for potlucks, family reunions, and holiday celebrations like Easter or Mother’s Day. Because it is so rich and creamy, it pairs beautifully with a cup of hot coffee or a glass of cold milk. If you want to dress it up for a formal dinner, serve individual squares on white plates with a small sprig of fresh mint or a few fresh raspberries on the side for a pop of color.
Storage, Freezing & Reheating
Proper storage is key to maintaining the texture of your Coconut Cream Lush Dessert.
Refrigeration: Keep the dessert covered tightly with plastic wrap or a lid in the refrigerator. It will stay fresh and delicious for up to 4 days.
Freezing: This dessert freezes surprisingly well. You can freeze the entire dish or individual slices for up to 2 months. To serve, thaw the dessert in the refrigerator overnight. Do not thaw at room temperature, as the cream layers may lose their stability.
Reheating: This is a cold dessert and should not be reheated.
Nutrition Information
The following nutritional values are estimates based on one serving (1/16th of the recipe):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 394 kcal |
| Total Fat | 27g |
| Saturated Fat | 15g |
| Cholesterol | 35mg |
| Sodium | 398mg |
| Total Carbohydrates | 37g |
| Dietary Fiber | 1g |
| Sugars | 20g |
| Protein | 5g |

Coconut Cream Lush Dessert
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Lightly spray the bottom of a 13×9-inch baking dish with non-stick cooking spray and set it aside.
- In a medium mixing bowl, whisk together the flour and salt. Use a pastry cutter to cut the cold, cubed butter into the flour until the mixture resembles coarse cornmeal. Stir in 1/2 cup of the chopped pecans.1 cup all-purpose flour, 1/4 tsp salt, 1/2 cup cold butter, 3/4 cup chopped pecans
- Press the crust mixture firmly and evenly onto the bottom of the prepared baking dish. Bake for 22 to 25 minutes, or until the edges are lightly golden brown. Remove from the oven and allow it to cool completely.
- While the crust cools, spread the remaining chopped pecans and the flaked coconut on a baking sheet. Toast in the oven for 8 to 10 minutes, stirring occasionally, until the coconut is golden and fragrant. Set aside to cool.3/4 cup chopped pecans, 1/3 cup sweetened flaked coconut
- In a large mixing bowl, use an electric mixer to cream together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth. By hand, gently fold in half of one 8 oz container of whipped topping. Spread this mixture evenly over the cooled crust.2 blocks plain cream cheese, 1 cup powdered sugar, 1 tsp pure vanilla extract, 2 containers frozen whipped topping
- In the same bowl (or a clean one), whisk together both boxes of instant coconut cream pudding mix with the milk. Continue whisking until the mixture has thickened but remains pourable. Pour this over the cream cheese layer.2 boxes instant coconut cream pudding mix, 3 cups whole milk
- Spread the remaining whipped topping over the pudding layer using an offset spatula. Sprinkle the toasted pecans and coconut over the top as a garnish.2 containers frozen whipped topping, 3/4 cup chopped pecans, 1/3 cup sweetened flaked coconut
- Refrigerate the dessert for at least 4 hours, or preferably overnight, to allow the layers to firm up before slicing.
Notes
FAQ
Can I make this dessert nut-free?
Yes, you can easily make this nut-free by omitting the pecans in the crust and the garnish. You can replace the pecans in the crust with additional crushed crackers or simply leave them out for a standard shortbread base.
Do I have to use frozen whipped topping?
While frozen whipped topping (like Cool Whip) provides the most stability for these types of layered desserts, you can use stabilized homemade whipped cream. Be sure to whip the cream to very stiff peaks to prevent the dessert from collapsing.
How long does the crust need to cool?
The crust usually takes about 30 to 45 minutes to reach room temperature. To speed up the process, you can place the baking dish on a wire cooling rack.
Can I use cook-and-serve pudding instead of instant?
It is not recommended for this specific recipe. Instant pudding sets quickly and provides the necessary structure for the layers. Cook-and-serve pudding has a different consistency and would require being completely cooled before assembly, which may change the texture of the lush.