No-Bake Coconut Cream Lush Dessert
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This No-Bake Coconut Cream Lush Dessert has layers of deliciousness including a buttery crust, tangy middle, and a sweet silky coconut top. It’s rich yet light, and it’s so easy to make without any cooking involved. It’s perfect when you need something for a group and always a hit at summer potlucks!
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If you’ve never had a lush dessert, you are missing out. They’re easy, no-bake, feed a crowd, and they’re luscious! Thus, the name. For this coconut cream lush dessert, I took my favorite Pineapple Lush and Banana Split Lush recipes and gave them a coconut twist. Reminiscent of coconut cream pie, but easier!
Helpful Tips & Variations
- Soften the cream cheese. For a smooth lump-free filling, be sure to soften the cream cheese ahead of time. I also recommend using full-fat brick-style cream cheese for the right texture.
- Keep the whipping cream cold. On the other hand, the heavy whipping cream should stay refrigerated until it’s needed. Warm heavy cream will not form stiff peaks.
- Use Cool Whip, if preferred. The whipped cream, powdered sugar, and vanilla can be replaced with an 8 ounce tub of (thawed) Cool Whip, if preferred.
- Swap the Nilla wafer cookies. A equal amount of shortbread cookies or graham crackers can be used instead of Nilla wafers.
- Instant coconut cream pudding. Make sure you’re using instant pudding and not the cook-serve kind. If you can’t find coconut cream, vanilla is an okay replacement.
- Chill before slicing. Give this dessert at least 5 hours to chill before serving. The layers need time to set. Overnight is great.
No-Bake Coconut Cream Lush Dessert
Ingredients
For The Crust
- 4 cups Nilla Wafer cookies
- 6 tablespoons unsalted butter, melted
For The Filling
- 8 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 & 1/2 cups cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 cup sweetened coconut flakes
For The Topping
- 3 ounce (1 box) instant coconut cream Jell-O pudding
- 2 cups whole milk
- 1/2 cup toasted coconut flakes
Instructions
- Coat a 9×13 baking dish with nonstick spray.
- Blend the Nilla Wafers in a food processor until finely ground; add in the melted butter and blend until well combined. Press the mixture evenly into the bottom of the prepared pan.
- In a large bowl with an electric mixer, beat the cream cheese and sugar until combined and fluffy.
- In a separate bowl using the electric mixer beat together the cold heavy whipping cream, powdered sugar, and vanilla until it reaches stiff peaks.
- Fold the beaten whipped cream into the cream cheese mixture along with the sweetened coconut flakes until combined.
- Spread the filing evenly over the Nilla wafer layer.
- Wipe out the bowl and pour in the instant Jell-o pudding powder and milk. Whisk vigorously for 2 minutes until thickened and set. Pour mixture over cream cheese layer. Sprinkle toasted coconut flakes over the top.
- Cover and refrigerate until completely chilled and set, about 5 hours. Slice and serve!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Coconut Cream Lush Step by Step
- Prep. Coat a 9×13 baking dish with nonstick spray.
- Make the crust. Blend 4 cups Nilla Wafers in a food processor until finely ground; add in 6 tablespoons melted unsalted butter and blend until well combined. Press the cookie mixture evenly into the bottom of the prepared pan.
- Beat the cream cheese. In a large bowl with an electric mixer, beat 8 ounces softened cream cheese and 1 cup sugar until combined and fluffy.
- Make the whipped cream. In a separate bowl using the electric mixer, beat together 1 & 1/2 cups cold heavy whipping cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla until it reaches stiff peaks (you should have about 3 cups.)
- Combine the ingredients. Fold the beaten whipped cream into the cream cheese mixture along with 1/2 cup sweetened coconut flakes until combined.
- Add to the crust. Spread the filing evenly over the Nilla wafer layer.
- Make the pudding mixture. Wipe out the bowl and pour in 3 ounces instant coconut cream Jell-o pudding powder and 2 cups whole milk. Whisk vigorously for 2 to 3 minutes until thickened and set. Pour mixture over cream cheese layer.
- Add the coconut. Sprinkle 1/2 cup toasted coconut flakes over the top.
- Chill. Cover and refrigerate until completely chilled and set, about 5 hours.
- Enjoy. Slice and serve!
Proper Storage
Coconut cream lush is best enjoyed right after it’s done chilling, but leftovers will keep up to 2 days in a tightly sealed container in the refrigerator. It’s safe to eat after that, but the longer it sits, the softer the crust will get, and the filling tends to get watery.
More Coconut Desserts
- Coconut Pie (easiest pie ever!)
- Creamy Coconut Cake
- Easy Coconut Macaroons
- Coconut Cream Pie Dip
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
This is an outstanding and easy recipe, much like all your recipes. I didn’t have the vanilla wafer cookies so used Graham crackers. Thanks for your cooking, or non-cooking in this case, genius!
Rich but Yummy. I made a double batch and have 2 pieces left!
Absolutely delicious and so easy!!
Can you make this a couple days ahead?
Hi Debbie – that information is included under “proper storage” in the article. Enjoy!
I LOVE this!!! It’s heavenly.
Can I cut this recipe in two? It’s just me and my husband…
I’ve never tried that, but I can’t see why not. Use an 8×8 dish instead of a 9×13.
This is sooooo good!!!
Hi, can I use fresh whipped cream? thanks
Awesome Easy & Delicious
Love the coconut lush. Quick and easy to prepare and so good.
Big hit with my family! Will definitely keep this recipe
I’m really eager to make this amazing sounding desert!! Only issue is I’m not a big fan of Nilla Wafers!! Now with saying that I will eat them if I don’t have a choice, but I strongly prefer not to!! Can I use a simpler graham cracker crust?? Thank you all in advance for the help and advice!!
Hi Dave! You can use shortbread cookies or Graham crackers instead of the Nilla Wafers, no problem.
I made this for my birthday and it was a hot so I’m making it for my besties birthday cake she raved about how good it was! Thank you for such a great recipe!
This is my new favorite dessert, with a few healthier adjustments.
I reduced the wafers to 3 cups and added 1 cup chopped walnuts and switched out butter for coconut oil for the crust.
For the filling I used light cream cheese, reduced sugar to 1/2 cup, (I think next time I will reduce to 1/4 as it still was pretty sweet)
For the topping I made the pudding with one can of coconut milk.
Soooo yummy!
I cannot find instant coconut cream pudding mix wonder if I could use my homemade coconut cream pie fill or would there be enough flavor with vanilla pudding …
Since I’m not familiar with your pie filling, I would recommend just using vanilla instant pudding instead. It won’t be the same, but still delicious!
I am using vanilla pudding and adding coconut extract to it! I’ll let you know how it goes. Can’t wait to try it! Thank you
Just made homemade coconut cream pudding. Delicious. Just gotta cool.
My pudding won’t thicken, what do I do?
Hi Amber! There are a few reasons that could happen.. 1) you used cook and serve pudding, instead of Instant 2) you didn’t use whole milk 3) the milk wasn’t cold, or 4) you didn’t whisk super hard for at least 2 minutes. I hope that helps for next time!
I made this for a work Christmas party, was really easy and good. I am going to use less sugar and put chopped walnuts in the crust for my family Christmas party. What do you think about the crust Amy?
I think it’s perfect the way it is, but if you want to add walnuts, go for it!
Can’t wait to make this but I’m wondering if I can use the sherif brand coconut pie/pudding instead of jell-o brand? Thanks in advance!
I haven’t tested any other brands, but I believe any comparable pudding mix would be fine.
Since I love coconut in anything I had to make this! I only had vanilla pudding so I added a bit of fresh coconut to the mix. I too will use less sugar next time but not complaining! Love the vanilla wafer crust, much prefer to graham cracker. All in all a yummy recipe and will make again! Yum…
I like this dessert. I will change it next time though. My whole family & I, found that 1 cup of sugar mixed with the cream cheese and then adding in the Cool Whip, makes it too too sweet. Next time I will add sugar in small increments to test the sweetness. Also, I much prefer fresh coconut, even though it is a pain to prepare. Sometimes I can find fresh frozen coconut in the freezer section and it usually works great.
Can this dessert be frozen?
You could try it, but not optimal. Because of all the dairy products used, once defrosted, it might become a little watery.
Has anyone ever made this into a pie? Coconut cream is my husband’s favorite and thought I might try it! We don’t really like graham cracker crust though (as someone said in the comments), can I use a frozen pie shell instead? Thanks everyone and anxious to try this!
(Can you send your reply to my email – pmckee419@aol.com) – thank you!
I would think you could put this in a prepared pie crusts
Sorry for the milk question. I somehow cut off the last 2 ingredients when I printed!
I wanted to make it my own, more of a pie so I replaced the butter with sweetened condensed milk, then pudding with a sprinkle of coconut in the pudding, toped with fresh whipped cream and toasted coconut on top. It was the best desert I have ever made at least in the last 60 years.
I saw where you told someone its 4 cups of nilla wafers , but that’s not enough crumbs for a 9×13 pan, it should be 4 cups after grinding , the crust will be way to thin , so I’m doing the 4 cup after the grinding that’s the way it should be
Betty, with all due respect, this is my recipe and I’ve made it countless times. It’s 4 cups, just like it’s listed in the instructions. You can see from the photos the depth of the crust. If you want a thicker crust, go for it. But you’ll need more butter.
I just crushed up one box of vanilla wafer and mixed it up with one cube of melted butter.
I wasn’t reading the recipe and added the toasted coconut to the pudding. Turned out very tasty. (I love coconut) I just toasted some more coconut for the topping.
Made this for a girls night. Delicious…..Will definitely make it again but next time will use 2 boxes of the pudding with 4 cups of milk to make this layer a little thicker.
How many nilla wafers make 4 cups?
I don’t know…I didn’t count them. Just measure 4 cups from the box. Thanks!
I have been searching for this recipe! Thank you for posting.
I cant find nilla wafers here im doha ,qatar..what csn be the substitute for nilla..pls reply
You could use Graham crackers or shortbread cookies.
Thank you so much :)
Oh, I like that idea about shortbread cookies!
used Ginger snaps! WOW Very tropical and so yummy!
Can you use pecan sandies for the crust?
Oh, Amy! I’m drooling!!! :D
Would it be 4 cups vanilla wafers measured before or after grinding?
Hi Patti! 4 cups whole vanilla wafers, then grind. If it was 4 cups ground vanilla wafers, then the directions wouldn’t say to grind them. Make sense? Enjoy!
Thanks, just wanted to clarify
yep, no prob!
Can this recipe be altered to sugar free?
Was all excited till I realised anyone outside the US doesn’t have any if the ingredients.
I don’t really like suggesting substitutions without actually trying it myself, but maybe you can fake it. Using shortbread cookies in place of the Nilla Wafers, homemade whipped cream instead of whipped topping, and can you make pudding? It won’t be the same, but I’m sure still delicious!
It did get me thinking to use biscuits of my choice in the base.
Fresh whipped cream, with the cream cheese like I do when I make a cheesecake. Maybe with toasted fresh coconut or plain fresh grated.
Use fresh coconut cream and either set it or use it to make an egg custard to pour on top. It may be white on white though or delicate yellow , Slivers of toasted coconut on top. This means a little more work but I think making custard that way would be so yummy.
I’ve made the strawberry lush and made my own (never use Cool Whip) and it turned out great.
I would like to PIN it, but I don’t see a PIN button
Hover over any of the images and a “pin” option will show up. Thanks, Nancy!
Doesn’t work…tried hovering, nothing!
A green “pin it” button comes up in the upper left corner. You can also click on the orange pin icon, which is located at the top and bottom of the post. Everything works on my end.
Can this be made with Graham Cracker Crust. ? I assume I will have to bake it for a while?
How Long? thank you!
Hi Carolann! I haven’t tried it personally, but I’m sure that would be fine. Shouldn’t need to bake it. Enjoy!
Sounds decadent- love to add bananas in between the pudding layers gives it another demention to the taste mmmm
This looks fab! Wonder if it could be converted to a diabetic recipe? I know that’s pushing it LOL but maybe light cream cheese, reduced fat vanilla wafers, skim milk ? Not sure. It might be too runny. Either way, this is one to keep!
I always use sugar free pudding. Splenda in place of sugar and low fat or skim milk and low fat ceram cheese. Turns out great.
Where are you finding sugar free coconut pudding mix? I have looked everywhere!
Thanks, kathy
Sugar free pudding and Xylitol or monk fruit are good “sweet” substitutes without any sugar spike. Check out Keto recipes for great “sugarless” options.
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I have been wanting to make this for a while now! Finally the opportunity presents for it and I’m so excited to try it!
How much milk does this recipe require?
Sorry for the question about milk. Somehow I cut off the lady ingredients when I printed!