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
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 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.
