This No-Bake Coconut Cream Lush Dessert is smooth, rich, light, and there’s no cooking involved. It’s so easy and perfect for summer gatherings!
I grew up in a house where we played games; board games, card games, and yes, some video games. I have vivid (and very fond!) memories of my grandparents coming up from Los Angeles for holiday weekends and playing Rummikub with my parents all night. And as my sister and I got older, we would play Cribbage together, and Mexican Train with my parents. So much fun.
But it seems like this is missing from my generation as we aged. Everyone just wants to talk and drink. Zzzzz.
Then I met Paul. His family are big card players. And then we met (our now) group of friends when we moved back to CA several years ago. They’re also card players. Love, love, love.
Almost every time we get together, our friend Matt has found a new one for us to try. The latest is called Utter Nonsense, where players combine silly accents with even sillier phrases to create sayings that are ridiculous. It’s completely inappropriate and hilarious. Nobody can really beat Paul, but we all pretend like we measure up. HA. (We also always get in a few rounds of Cards Against Humanity. My face hurts for days afterwards from laughing so hard. That game. Every time we play it, we all say, “Omg, we’re going to Hell” followed by “Why don’t we do this more often?”)
We usually do a potluck dinner situation, too.
Somewhere down the road, I got tagged as the dessert maker. And I carry that with me like a badge of honor.
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.
So, I took my favorite Pineapple Lush and Banana Split Lush and played with them a little, giving this one a coconut twist. (You can pretty much add coconut cream pudding to the list with Oreos, donuts, or icing, of things I cannot resist.)
You guys. This Lush is ridiculous, I can barely stand it. Creamy, rich, light, and comes together so fast. Waiting for it to chill is the hardest part. It’s perfect for summer, which I am so ready for!
How to Toast Coconut
Other No-Bake Lush Desserts you might enjoy!
Watch the video for No Bake Coconut Cream Lush!
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
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
- 1 cup granulated sugar
- 8 ounce (1 container) Cool Whip topping, thawed
- 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 flaked coconut
Instructions
- Coat a 9x13 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; add in the Cool Whip and flaked coconut and continue to mix until combined. Spread evenly over the Nilla wafer layer.
- Wipe out the bowl and pour in the 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.
- Refrigerate until completely chilled and set, about 4 hours.
- Slice and serve!
Renee Hatch says
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?
Amy @Belly Full says
I think it’s perfect the way it is, but if you want to add walnuts, go for it!
Nicole says
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!
Amy @Belly Full says
I haven’t tested any other brands, but I believe any comparable pudding mix would be fine.
Reda says
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…
Carol M. says
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.
Kisa says
Can this dessert be frozen?
Amy @Belly Full says
You could try it, but not optimal. Because of all the dairy products used, once defrosted, it might become a little watery.
Polly McKee says
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!
Carol Hamel says
I would think you could put this in a prepared pie crusts
Jay Pea says
Sorry for the milk question. I somehow cut off the last 2 ingredients when I printed!
Elaine D Hudson says
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.
Betty says
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
Amy @Belly Full says
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.
Kristine says
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.
Rhonda Christensen says
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.
Carole says
How many nilla wafers make 4 cups?
Amy @Belly Full says
I don’t know…I didn’t count them. Just measure 4 cups from the box. Thanks!
Tahreem says
I cant find nilla wafers here im doha ,qatar..what csn be the substitute for nilla..pls reply
Amy @Belly Full says
You could use Graham crackers or shortbread cookies.
Tahreem says
Thank you so much :)
Michael L Boyd says
Oh, I like that idea about shortbread cookies!
Diana says
used Ginger snaps! WOW Very tropical and so yummy!
Debbie says
Can you use pecan sandies for the crust?
Valerie Myers says
Oh, Amy! I’m drooling!!! :D
Patti says
Would it be 4 cups vanilla wafers measured before or after grinding?
Amy @Belly Full says
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!
Patti says
Thanks, just wanted to clarify
Amy @Belly Full says
yep, no prob!
anthony scott says
Can this recipe be altered to sugar free?
Veronica says
Was all excited till I realised anyone outside the US doesn’t have any if the ingredients.
Amy @Belly Full says
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!
Verronica says
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.
Barbara says
I’ve made the strawberry lush and made my own (never use Cool Whip) and it turned out great.
Nancy says
I would like to PIN it, but I don’t see a PIN button
Amy @Belly Full says
Hover over any of the images and a “pin” option will show up. Thanks, Nancy!
Cheryl Marr says
Doesn’t work…tried hovering, nothing!
Amy @Belly Full says
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.
Carolann Reumann says
Can this be made with Graham Cracker Crust. ? I assume I will have to bake it for a while?
How Long? thank you!
Amy @Belly Full says
Hi Carolann! I haven’t tried it personally, but I’m sure that would be fine. Shouldn’t need to bake it. Enjoy!
Germaine says
Sounds decadent- love to add bananas in between the pudding layers gives it another demention to the taste mmmm
Mindy says
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!
Phyllis Roberts says
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.
Kathy says
Where are you finding sugar free coconut pudding mix? I have looked everywhere!
Thanks, kathy
Anya Rocha says
Sugar free pudding and Xylitol or monk fruit are good “sweet” substitutes without any sugar spike. Check out Keto recipes for great “sugarless” options.
Debra Thornton says
Like
Donna says
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!
Jay Pea says
How much milk does this recipe require?
Jay Pea says
Sorry for the question about milk. Somehow I cut off the lady ingredients when I printed!