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If you’re craving a dessert that’s creamy, dreamy, and packed with tropical flavors, this Coconut Cream Layered Dessert Recipe is exactly what you need. It’s a delightful combination of a buttery pecan crust, velvety cream cheese filling, luscious coconut pudding, and a cloud of whipped topping crowned with toasted coconut. Every spoonful invites you into layers of smooth textures and rich, subtle sweetness, making this dessert a guaranteed crowd-pleaser at any gathering or a sweet little indulgence just for yourself.
Ingredients You’ll Need
Simple yet essential ingredients come together effortlessly to create this layered masterpiece. Each component plays a vital role: the flour and butter form the perfect base, cream cheese blends seamlessly with whipped topping for that creamy middle layer, and coconut cream pudding adds rich tropical flavor and a silky texture.
- Flour: The foundation for the crust, giving it light structure and tenderness.
- Butter (melted): Binds and enriches the crust with a smooth, tender bite.
- Sugar: Adds just the right amount of sweetness to balance the buttery crust.
- Chopped pecans (optional): Give a delightful crunch and a nutty depth to your crust.
- Cream cheese (room temperature): Creates a creamy, tangy layer that adds richness and pairs beautifully with coconut flavors.
- Powdered sugar: Sweetens the cream cheese without graininess, ensuring a silky texture.
- Whipped topping: Lightens the cream cheese layer and forms a fluffy finishing touch.
- Coconut cream instant pudding mix: The star ingredient that brings intense coconut flavor and a smooth pudding consistency.
- Whole milk: Needed to whisk the pudding mix to perfect thickness and creaminess.
- Shredded coconut (toasted): Adds crunch, aroma, and a warm golden color on top of the dessert.
How to Make Coconut Cream Layered Dessert Recipe
Step 1: Prepare 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 simple mix forms the base layer, which will bake into a slightly golden, buttery crust that’s the perfect balance of tender and crunchy. Press this mixture firmly into the bottom of an 8×8-inch baking pan to create an even layer that will hold the cream and pudding with ease.
Step 2: Bake the Crust
Bake the crust for about 15 to 20 minutes, until it just begins to turn golden around the edges. This step is crucial for developing that toasty, nutty flavor and ensuring the crust sets properly to support the layers above. Once baked, set it aside to cool fully; this prevents the subsequent layers from melting or sliding.
Step 3: Make the Cream Cheese Layer
While the crust cools, beat together the room temperature cream cheese and powdered sugar until smooth and creamy. This luscious mixture serves as a rich, velvety layer that balances the crust’s texture. Gently fold in one cup of whipped topping to lighten the mixture and lend it a fluffy consistency. Spread this heavenly cream cheese filling evenly over the cooled crust.
Step 4: Whisk & Spread the Coconut Pudding Layer
In a separate bowl, whisk the coconut cream instant pudding mix with whole milk until the pudding thickens beautifully — usually just a few minutes. This pudding layer introduces that signature burst of coconut flavor, smooth and creamy but still slightly firm to hold the layers together. Spread it evenly over the cream cheese filling for a seamless transition of textures and taste.
Step 5: Add the Final Whipped Topping
Cover the pudding layer with the remaining whipped topping, creating a fluffy, sweet cloud on top. This last layer acts as a light, airy finish that complements the dense richness beneath it, making every bite feather-light and satisfying.
Step 6: Toast and Sprinkle Coconut
To finish, toast the shredded coconut to golden perfection for a toasty, nutty crunch and irresistible aroma. The quickest way is microwaving it in 10-second bursts, stirring in between to avoid burning. Sprinkle this toasted coconut generously over the whipped topping, making the dessert visually beautiful and introducing a delightful texture contrast.
Step 7: Chill to Set
Pop the dessert into the refrigerator for at least two hours. This chilling time is essential to let all the layers meld together and firm up properly, so when you dig in, each layer holds its own yet melts perfectly on your tongue.
How to Serve Coconut Cream Layered Dessert Recipe
Garnishes
For a little extra flair, consider adding fresh fruit like sliced strawberries or kiwi on top of the toasted coconut. A light drizzle of honey or a sprinkle of toasted almonds can also elevate the visual appeal and add more layers of flavor that harmonize with the coconut cream layers.
Side Dishes
This Coconut Cream Layered Dessert Recipe pairs wonderfully with a fresh fruit salad to cut through the richness, or a simple cup of strong coffee or lightly brewed green tea to balance the sweetness. These accompaniments create a well-rounded dessert experience that feels both refreshing and indulgent.
Creative Ways to Present
Try serving this dessert in individual clear glass cups to highlight the beautiful layers, letting the golden crust, creamy whites, and toasted coconut layers shine through. Alternatively, cut it into neat squares and garnish each piece with a small edible flower or a mint leaf for an elegant presentation that’s perfect for parties or special occasions.
Make Ahead and Storage
Storing Leftovers
You can cover and refrigerate leftover Coconut Cream Layered Dessert Recipe in an airtight container for up to 3 days without compromising texture or flavor. Keeping it chilled preserves the creamy consistency of the pudding and cream cheese layers, ensuring every bite stays as delightful as the first.
Freezing
If you want to store this dessert longer, freezing is an option but with care. Wrap the dessert tightly with plastic wrap and then foil, or use a freezer-safe container. Thaw overnight in the refrigerator before serving. Note that the texture of the whipped topping may change slightly after freezing, but the flavors will remain delicious.
Reheating
This dessert is best enjoyed chilled and does not require reheating. If you prefer it slightly less cold, simply let it sit at room temperature for 10 to 15 minutes before serving to soften the layers perfectly without compromising the flavor.
FAQs
Can I use other nuts instead of pecans in the crust?
Absolutely! Walnuts or almonds make great substitutes and add their own unique crunch and flavor. Choose what you love or have on hand to customize the crust to your taste.
Is it possible to make this dessert dairy-free?
Yes! Use dairy-free cream cheese, coconut milk-based whipped topping, and a pudding mix that’s free from dairy ingredients. These swaps will keep the tropical vibe alive while accommodating dietary needs.
How long should I chill the dessert before serving?
At least two hours is ideal to allow all layers to set and meld together. If you’re pressed for time, chilling for one hour can work, but longer chilling provides the best texture and flavor experience.
Can I prepare this dessert a day in advance?
Definitely! Preparing it the day before your event actually enhances the flavors as they marry overnight. Just remember to keep it covered and chilled until serving.
What if I don’t have coconut cream instant pudding mix?
You can substitute with regular vanilla pudding mix and add coconut extract for flavor. While the texture may be slightly different, the overall coconut essence will still shine through beautifully.
Final Thoughts
Sharing this Coconut Cream Layered Dessert Recipe feels like handing you a slice of tropical heaven wrapped in creamy layers and buttery crunch. It’s simple enough for a casual treat yet elegant enough for a special occasion. I encourage you to give it a try — once you taste that perfect harmony of textures and coconut goodness, this dessert might just become your new favorite go-to for any celebration or quiet self-indulgence.
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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 is a deliciously creamy and textured treat featuring a buttery pecan crust, a smooth cream cheese layer, a luscious coconut pudding, and a fluffy whipped topping finished with toasted coconut. Perfect for coconut lovers seeking a refreshing, make-ahead dessert with a beautiful layered presentation.
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 Pudding Layer
- 1 small package coconut cream instant pudding mix
- 1 1/2 cups whole milk
Topping
- Remaining whipped topping from the tub
- 1 cup shredded coconut, toasted
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a bowl, combine the flour, melted butter, sugar, and chopped pecans if using. Press this mixture evenly into the bottom of an 8×8-inch baking pan to form the crust.
- Bake the crust: Place the crust in the oven and bake for 15-20 minutes until it is starting to turn golden brown. Remove from the oven and allow it to cool completely before layering.
- Mix cream cheese layer: Beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping to create a light texture. Spread this mixture evenly over the cooled crust.
- Prepare pudding layer: In another bowl, whisk the coconut cream instant pudding mix together with 1 1/2 cups whole milk until the mixture thickens. Spread the pudding layer evenly on top of the cream cheese layer.
- Add whipped topping: Spread the remaining whipped topping from the tub uniformly over the pudding layer to create a smooth finish.
- Toast coconut: Toast 1 cup of shredded coconut by microwaving it in 10-second intervals, stirring between each interval, until it turns golden brown. Sprinkle the toasted coconut evenly over the whipped topping layer.
- Chill and set: Refrigerate the assembled dessert for at least 2 hours to allow the layers to set properly before serving.
Notes
- For a nut-free version, omit the chopped pecans from the crust.
- Make sure the cream cheese is at room temperature to avoid lumps in the cream cheese layer.
- Microwave the coconut carefully in short bursts to prevent burning; stir frequently.
- This dessert is best served chilled and can be stored covered in the refrigerator for up to 3 days.
- Use whole milk for the pudding layer for best texture; substitutes may affect thickness.
