Description
This Coconut Cream Layered Dessert features a buttery crust topped with a creamy layer of sweetened cream cheese and whipped topping, followed by a rich coconut pudding, finished with a fluffy whipped topping and toasted shredded coconut. It’s an indulgent, no-bake layered treat that’s perfect for gatherings or a delightful family dessert.
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 (amount not specified, approximately 1/2 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. Mix well until the mixture is crumbly and buttery. 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 to 20 minutes or until it begins to turn golden brown around the edges. Remove from the oven and allow it to cool completely before proceeding to the next step.
- Make the cream cheese layer: In a separate bowl, beat the cream cheese and powdered sugar together until the mixture is smooth and creamy. Gently fold in 1 cup of the whipped topping, blending until just combined with no lumps. Spread this creamy mixture evenly over the cooled crust layer in the pan.
- Prepare the coconut pudding layer: In another clean bowl, whisk together the coconut cream instant pudding mix and 1 1/2 cups of whole milk. Continue whisking until the mixture thickens into a smooth pudding. Carefully spread this pudding evenly over the cream cheese layer in the pan.
- Add the whipped topping layer: Spread the remaining whipped topping from the tub over the top of the pudding layer, ensuring it covers the entire surface for a smooth, fluffy finish.
- Toast the shredded coconut: Place 1 cup of shredded coconut in a microwave-safe bowl. Toast it by microwaving in 10-second intervals, stirring well between each interval to ensure even browning. Repeat until the coconut is golden brown and fragrant.
- Assemble and chill: Sprinkle the toasted shredded coconut evenly over the whipped topping layer. Refrigerate the dessert for at least 2 hours to allow the layers to set properly before serving.
Notes
- You can omit pecans in the crust if you have nut allergies or prefer a nut-free dessert.
- Ensure the cream cheese is at room temperature for a smooth cream cheese layer without lumps.
- Microwave toasting shredded coconut requires attention to prevent burning; stir frequently between intervals.
- This dessert is best served chilled and can be prepared a day ahead for convenience.
- Use full-fat whipped topping and cream cheese for richest flavor and texture.
