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
Scale
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.
