If you are looking for a luscious and crowd-pleasing treat, this Coconut Cream Layered Dessert Recipe is an absolute must-try. With its buttery pecan crust, creamy cheesecake layer, smooth coconut pudding, and fluffy whipped topping crowned by toasted coconut, every bite bursts with a delightful combination of textures and tropical flavor. It’s perfect for sharing at family gatherings or simply indulging in a moment of sweet bliss.
Ingredients You’ll Need
This recipe keeps it simple, relying on a handful of straightforward ingredients that each bring something special to the table. From the rich cream cheese that builds the silky middle layer to the instant coconut pudding that adds that unmistakable tropical flair, every component plays a crucial role in making this dessert shine.
- 1 cup flour: The base that creates a sturdy, tender crust to hold the layers together.
- 1/2 cup butter, melted: Adds richness and helps bind the crust ingredients perfectly.
- 2 tablespoons sugar: Sweetens the crust just enough to balance textures.
- 1/2 cup chopped pecans (optional): For a toasty crunch and nutty flavor contrast.
- 8 ounces cream cheese, room temperature: The creamy heart of the dessert, lending smooth tanginess.
- 1 cup powdered sugar: Sweetens the cream cheese layer evenly without grittiness.
- 1 cup whipped topping: Lightens the cream cheese mixture and adds airy softness.
- 1 small package coconut cream instant pudding mix: Delivers that unmistakable coconut flavor and luscious texture.
- 1 1/2 cups whole milk: Required to thicken the pudding with a smooth consistency.
- Remaining whipped topping from the tub: For the dreamy final layer of fluffy comfort.
- 1 cup shredded coconut, toasted: Provides a beautiful golden garnish with rich coconut aroma.
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 bowl, combine the flour, melted butter, sugar, and pecans if you’re using them. Press this mixture firmly into the bottom of an 8×8-inch baking pan to form the crust. This nutty, buttery base will become the delicious foundation for all the creamy layers on top.
Step 2: Bake the Crust
Bake the crust for 15 to 20 minutes until it turns a beautiful golden brown around the edges. Once baked, set it aside and allow it to cool completely—this step is essential so the layers won’t meld together or become soggy later on.
Step 3: Make the Cream Cheese Layer
Beat the cream cheese along with the powdered sugar until smooth and silky. Then gently fold in 1 cup of whipped topping to lighten the texture. Spread this dreamy cream mixture evenly over your cooled crust, creating a luscious second layer that adds a subtle tartness to balance the sweet components.
Step 4: Prepare the Coconut Pudding Layer
In a separate bowl, whisk together the coconut cream instant pudding mix with the whole milk according to the package instructions. Whisk until thickened and velvety. This rich pudding is what truly makes this dessert a standout coconut treat. Smooth it evenly over the cream cheese layer for that signature layered effect.
Step 5: Add the Final Whipped Topping Layer
Spread the remaining whipped topping from the tub delicately over the pudding layer. This final layer adds lightness and cloud-like softness that perfectly complements the cream cheese and pudding layers beneath.
Step 6: Toast and Sprinkle the Coconut
Toast the shredded coconut by microwaving it in 10-second bursts, stirring in between, until it turns a lovely golden brown. This step releases the nutty aroma and adds a beautiful crunch. Sprinkle the toasted coconut generously on top of the whipped topping for a gorgeous finish.
Step 7: Chill Before Serving
Refrigerate the dessert for at least two hours to let all the layers set properly. Chilling not only solidifies the layers but also allows the flavors to meld together, making every bite incredibly harmonious and refreshing.
How to Serve Coconut Cream Layered Dessert Recipe
Garnishes
To heighten the tropical vibe, top individual servings with a few fresh coconut flakes or a sprinkle of finely crushed pecans. Adding a fresh mint leaf adds a pop of color and a refreshing aroma that beautifully contrasts the creamy sweetness.
Side Dishes
This dessert pairs wonderfully with fresh berries or tropical fruits like pineapple and mango, providing a juicy brightness that cuts through the richness. A scoop of vanilla bean ice cream alongside makes for an indulgent contrast that guests will adore.
Creative Ways to Present
For an elegant occasion, serve this dessert in clear glass parfait dishes to beautifully showcase the inspiring layers. Another fun idea is to portion it into individual mason jars for easy, charming servings at picnics or potlucks. A drizzle of toasted coconut syrup or a dusting of cocoa powder can elevate the presentation even more.
Make Ahead and Storage
Storing Leftovers
Cover the dessert tightly with plastic wrap and store it in the refrigerator. It will keep well for up to 3 days while maintaining its creamy layers and fresh flavors. This makes it perfect for making ahead before parties or special dinners.
Freezing
While the texture may slightly change, you can freeze the layered dessert for up to a month. To freeze, wrap it securely in plastic wrap and then place it in a freezer-safe container. Thaw overnight in the fridge before serving to preserve as much creaminess as possible.
Reheating
This dessert is best enjoyed chilled, so reheating is not recommended. If you find it too firm after refrigeration, simply let it sit at room temperature for 10-15 minutes before diving in for a perfectly soft texture again.
FAQs
Can I use regular coconut pudding instead of instant?
Instant pudding is preferred for ease and texture in this recipe, but you can use homemade coconut pudding as long as it thickens well. Just make sure it’s fully cooled before layering.
Is it necessary to include pecans in the crust?
Nope! Pecans are optional but highly recommended for added crunch and a nutty contrast to the creamy layers. Feel free to omit them if you prefer or have allergies.
Can I substitute whipped topping with homemade whipped cream?
Absolutely! Freshly whipped cream will add a lovely natural flavor and texture but may be less stable, so consume the dessert sooner after preparation.
How long should I chill the dessert before serving?
At least 2 hours of chilling is necessary to let the layers set properly. If you have more time, chilling overnight can even improve the depth of flavor and firmness.
What is the best way to toast shredded coconut?
Microwaving in short 10-second bursts while stirring frequently is an easy and quick method. Alternatively, you can toast it in a dry skillet over medium heat until golden and aromatic, but watch carefully to prevent burning.
Final Thoughts
This Coconut Cream Layered Dessert Recipe is a true keeper for anyone who loves a dreamy combination of creamy textures and tropical flavors. It’s simple to make, delightful to serve, and guaranteed to impress your friends and family with every spoonful. Trust me, once you try it, this will become a favorite dessert you’ll want to make again and again!
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
- Diet: Vegetarian
Description
A deliciously layered coconut cream dessert featuring a buttery pecan crust, creamy cheesecake layer, smooth coconut pudding, and topped with toasted shredded coconut. Perfectly chilled for a refreshing and indulgent treat.
Ingredients
Crust
- 1 cup flour
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1/2 cup chopped pecans (optional)
Cheesecake 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 (about 1/2 to 1 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 into the bottom of an 8×8-inch baking pan to form an even crust.
- Bake the crust: Place the pan in the preheated oven and bake the crust for 15-20 minutes, or until it starts turning golden brown. Remove from the oven and allow it to cool completely before adding the next layers.
- Make the cheesecake layer: In a separate bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Gently fold in one cup of whipped topping to lighten the mixture, then spread this cheesecake layer evenly over the cooled crust.
- Prepare the coconut pudding layer: In another bowl, whisk the coconut cream instant pudding mix together with the whole milk until the mixture thickens. Spread this pudding layer evenly over the cheesecake layer in the pan.
- Add whipped topping: Spread the remaining whipped topping evenly over the coconut pudding layer to create a smooth top layer.
- Toast the shredded coconut: Place the shredded coconut in a microwave-safe dish and toast in 10-second intervals, stirring well between each until the coconut reaches a golden brown color. Sprinkle the toasted coconut evenly over the top of the dessert.
- Chill the dessert: Refrigerate the assembled dessert for at least 2 hours to allow the layers to set properly before serving.
Notes
- You can omit the pecans in the crust if you prefer a nut-free version.
- To toast coconut without a microwave, spread it on a baking sheet and toast in the oven at 350°F for 5-7 minutes, stirring occasionally.
- Make sure the cream cheese is at room temperature to avoid lumps in the cheesecake layer.
- Use full-fat cream cheese and whole milk for best texture and flavor.
- This dessert can be made a day ahead to save time; just keep it refrigerated until serving.
