If you’re craving a dessert that feels like a tropical vacation in every bite, this Coconut Cream Layered Dessert Recipe is your new best friend. Imagine a buttery, nutty crust supporting a luxuriously smooth cream cheese layer, topped with silky coconut pudding and fluffy whipped topping, all crowned with perfectly toasted coconut flakes. It’s a symphony of textures and flavors that’s both comforting and refreshingly light. Whether you’re serving it at a family gathering or indulging in a quiet moment to yourself, this Coconut Cream Layered Dessert Recipe is incredibly easy to make yet impressively decadent.
Ingredients You’ll Need
Getting started with this Coconut Cream Layered Dessert Recipe is a breeze because the ingredients are straightforward but absolutely crucial to nailing the perfect flavor and texture. Each one plays a role, from the crisp and nutty crust to the creamy, dreamy coconut layers and that final crisp toasted coconut finish.
- 1 cup flour: The foundation for a sturdy yet tender crust that holds everything together beautifully.
- 1/2 cup butter, melted: Adds richness and helps create a golden-brown, flaky base.
- 2 tablespoons sugar: Just enough sweetness to balance the crust’s buttery notes.
- 1/2 cup chopped pecans (optional): Provides a delightful crunch and a hint of nuttiness—feel free to skip or swap for your favorite nuts.
- 8 ounces cream cheese, room temperature: Creates the smooth, tangy middle layer that perfectly complements the coconut flavors.
- 1 cup powdered sugar: Sweetens the cream cheese mixture to luscious perfection without grittiness.
- 1 cup whipped topping: Lightens the cream cheese layer, adding airiness and smooth texture.
- 1 small package coconut cream instant pudding mix: The star ingredient, delivering that unmistakable creamy coconut flavor and silky texture.
- 1 1/2 cups whole milk: Needed to bring the pudding mix to life with a rich and creamy consistency.
- Remaining whipped topping from the tub: For the cloud-like top layer that finishes the dessert beautifully.
- 1 cup shredded coconut, toasted: Adds toasted crunch and visual appeal to the final presentation.
How to Make Coconut Cream Layered Dessert Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the flour, melted butter, sugar, and pecans if you’re using them. This mix is your base, combining buttery richness with a touch of sweetness and crunch. Press this mixture firmly into the bottom of an 8×8-inch pan to form an even layer. Bake it for 15 to 20 minutes until the crust is turning golden and fragrant. Let it cool completely—this ensures the layers set perfectly without becoming soggy.
Step 2: Make the Cream Cheese Layer
Beat the cream cheese and powdered sugar together until the texture is sumptuously smooth. The key here is to avoid any lumps because this layer is where that creamy tang shines brightest. Then gently fold in 1 cup of whipped topping. Folding instead of mixing keeps the layer light and airy, which balances the richness of the cream cheese beautifully. Spread this mixture evenly over your cooled crust and appreciate the already impressive layers coming together.
Step 3: Prepare the Coconut Pudding Layer
In a separate bowl, whisk together the coconut cream instant pudding mix with whole milk. Whisking until thick guarantees that luscious, velvety texture everyone loves. Spread this coconut pudding evenly over the cream cheese layer, ensuring every bite will have that satisfying coconut punch. This step truly transforms the dish into the Coconut Cream Layered Dessert Recipe you’re dreaming of.
Step 4: Add the Whipped Topping Layer
Next, spread the remaining whipped topping over the pudding layer. This final creamy layer adds a smooth, fluffy finish and helps meld the flavors together. It’s like a soft cloud comforting every mouthful and inviting your guests to dig in for more.
Step 5: Toast and Sprinkle the Coconut
For the crowning touch, toast the shredded coconut by microwaving it in 10-second bursts, stirring in between until it turns a beautiful golden brown. The toasty aroma alone is enough to make your mouth water! Sprinkle this over the whipped topping for a satisfying crunch and beautiful contrast in both texture and color.
Step 6: Chill for the Perfect Set
Refrigerate your masterpiece for at least 2 hours before serving. This chilling time is essential so the layers have time to firm up while the flavors meld and intensify. Trust me, the wait is worth every minute once you have that perfect, sliceable Coconut Cream Layered Dessert Recipe ready on your plate.
How to Serve Coconut Cream Layered Dessert Recipe
Garnishes
A simple sprinkle of toasted coconut is classic, but feel free to get creative! Garnish with a few fresh mint leaves for a pop of color, or add a handful of ripe, juicy pineapple chunks on the side to complement the tropical notes. A drizzle of caramel or a sprinkle of chopped nuts can bring extra texture and flavor contrast that makes this dessert even more special.
Side Dishes
This dessert pairs wonderfully with light, fresh sides. Think about serving it alongside a scoop of vanilla bean ice cream or a bowl of fresh berries. The bright, natural sweetness of the fruit will balance the rich creaminess, making your dessert course both indulgent and refreshingly satisfying.
Creative Ways to Present
Presentation can elevate this already delightful dessert to a showstopper moment. Try layering individual portions in clear glasses or mason jars to showcase those beautiful layers. For a festive touch, use decorative serving dishes and add edible flowers or a dusting of powdered sugar. Whether it’s for casual get-togethers or special occasions, a little thought in presentation always adds to the enjoyment.
Make Ahead and Storage
Storing Leftovers
This Coconut Cream Layered Dessert Recipe keeps beautifully in the refrigerator for up to 3 days. Keep it tightly covered with plastic wrap or in an airtight container to prevent it from absorbing any other fridge odors and to maintain moisture and freshness.
Freezing
While this dessert is best enjoyed fresh, you can freeze it for up to one month. For best results, cover it tightly with plastic wrap and then aluminum foil to protect against freezer burn. Thaw overnight in the fridge before serving. Note that the texture of the whipped topping may change slightly after freezing, but the flavor remains delicious.
Reheating
Since this is a chilled and layered dessert, reheating is not recommended. Serving it cold preserves the contrast in textures that make the Coconut Cream Layered Dessert Recipe so irresistible.
FAQs
Can I use a different type of nut in the crust?
Absolutely! While pecans are traditional and add a lovely buttery crunch, you can substitute walnuts, almonds, or even skip nuts altogether if you prefer a nut-free dessert.
Is there a non-dairy option for this recipe?
Yes, you can use non-dairy cream cheese, plant-based whipped topping, and coconut milk instead of whole milk to create a dairy-free version that still brings plenty of creamy, coconut goodness.
How long in advance can I prepare this dessert?
You can assemble it up to a day ahead and keep it refrigerated. This actually helps the flavors meld and the layers set perfectly, making it even more delicious by the time you serve it.
Can I make this recipe gluten-free?
To make it gluten-free, substitute the flour in the crust for a gluten-free flour blend. Just make sure the blend you choose works well for baking to keep the crust’s texture nice and sturdy.
What’s the best way to toast shredded coconut?
Microwaving in short bursts is quick and effective. Alternatively, you can toast it in a dry skillet over medium heat, stirring constantly until golden and fragrant. Just be careful not to burn it!
Final Thoughts
This Coconut Cream Layered Dessert Recipe is like a hug in dessert form—comforting, sweet, and just the right amount of fancy for any occasion. Easy to put together but packed with layers of flavor and texture, it’s sure to become a family favorite. Give it a try and watch it disappear off the plate as fast as you can serve it.
Print
Coconut Cream Layered Dessert Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Coconut Cream Layered Dessert features a buttery pecan crust topped with a creamy layer of sweetened cream cheese and whipped topping, followed by a luscious coconut cream pudding layer, finished with a fluffy whipped topping and toasted coconut sprinkle. Perfectly chilled, it’s a rich and indulgent treat ideal for gatherings or a special dessert craving.
Ingredients
Crust
- 1 cup flour
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1/2 cup chopped pecans (optional)
Cream Cheese Layer
- 8 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 cup whipped topping
Coconut Cream Pudding Layer
- 1 small package coconut cream instant pudding mix
- 1 1/2 cups whole milk
Topping
- Remaining whipped topping from the tub (about 1/2 cup)
- 1 cup shredded coconut, toasted
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the flour, melted butter, sugar, and chopped pecans if using. Press this mixture firmly and evenly into the bottom of an 8×8-inch baking pan to form the crust.
- Bake the crust: Place the pan in the oven and bake for 15-20 minutes or until the crust starts to turn a light golden brown. Remove from oven and set aside to cool completely before adding the next layers.
- Make the cream cheese layer: In a separate bowl, beat together the room temperature cream cheese and powdered sugar until the mixture is smooth and creamy. Gently fold in 1 cup of whipped topping to keep the texture light. Spread this cream cheese mixture evenly over the cooled crust layer.
- Prepare the coconut pudding layer: In another bowl, whisk the coconut cream instant pudding mix with 1 1/2 cups whole milk until the pudding thickens according to the package instructions. Once thickened, spread this pudding layer evenly over the cream cheese layer.
- Add whipped topping: Spread the remaining whipped topping evenly on top of the coconut pudding layer to create a fluffy, creamy final layer.
- Toast the shredded coconut: Place 1 cup of shredded coconut in a microwave-safe bowl. Toast it in the microwave in 10-second intervals, stirring between each session, until the coconut turns a golden brown color. Be careful not to burn it.
- Garnish and chill: Sprinkle the toasted coconut evenly over the top of the dessert. Cover the dessert with plastic wrap and refrigerate for at least 2 hours to allow the layers to set properly before serving.
Notes
- Using room temperature cream cheese ensures a smooth cream cheese layer without lumps.
- Press the crust mixture firmly for a sturdy base that holds the layers well.
- To toast coconut evenly, keep stirring frequently and watch closely to avoid burning.
- This dessert can be prepared a day in advance and refrigerated, allowing flavors to meld.
- For a nut-free version, omit the chopped pecans in the crust.
- Use full-fat cream cheese and whole milk for the richest flavor and best texture.
