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Coconut Cream Lush Dessert

Coconut Cream Lush Dessert

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.
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Prep Time 40 minutes
Cook Time 35 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American, Southern
Calories: 394
Ingredients Equipment Method Notes

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
  • 2 blocks plain cream cheese 8 oz each, softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 containers frozen whipped topping 8 oz each (such as Cool Whip), thawed
  • 2 boxes instant coconut cream pudding mix 3.4 oz each
  • 3 cups whole milk or half and half

Equipment

  • 13x9-inch baking dish
  • Pastry cutter
  • Electric Mixer
  • Offset spatula

Method
 

  1. Preheat your oven to 350°F. Lightly spray the bottom of a 13x9-inch baking dish with non-stick cooking spray and set it aside.
  2. 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
  3. 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.
  4. 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
  5. 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
  6. 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
  7. 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
  8. Refrigerate the dessert for at least 4 hours, or preferably overnight, to allow the layers to firm up before slicing.

Notes

Ensure the crust is completely cool before adding the cream cheese layer to prevent the layers from sliding. Store covered in the refrigerator for up to 4 days or freeze for up to 2 months.