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
Scale
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.
