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Coconut Lush is a no bake dessert with four luscious layers of coconut flavor! Sometimes called a dessert lasagna – coconut cream lush has a graham cracker coconut crust, coconut cheesecake layer, coconut pudding layer, and whipped cream on top.

For more coconut desserts be sure and try my No Bake Coconut Cream Pie or this homemade Coconut Cream Cake.

Coconut Cream Lush Recipe (Layered Dessert Lasagna)

Goodness do I have a great no bake dessert today! If you’re a coconut fan then this Coconut Cream Lush Lasagna needs to be made quick – it’s the perfect light & creamy One Pan Dessert that is sure to please everyone who tastes it, even ones who ‘think’ they don’t like coconut.

Lush desserts are layered lasagna-type desserts that are perfect for spring & summer gatherings with the creamy and cool layers, and they are always my go-to easy dessert to take to gatherings – and I am always asked for the recipe, every single time!

Slice of lush with a fork taken a bite from it.

Simple Ingredients Needed

There are four luscious layers to this coconut dessert. Each layer is no bake and only a few ingredients are needed.

Graham Cracker Crust Ingredients

Graham Crackers
Sweetened Coconut Flakes
Light Brown Sugar
Melted Butter

Coconut Cream Cheese Layer Ingredients

Cream Cheese : For best results use full-fat cream cheese rather than the lite or fat-free cream cheese. The full fat cream cheese will provide more thickness, better taste, and creamy texture.
Powdered Sugar
Coconut Extract
Cool Whip

Coconut Pudding Ingredients

Instant Coconut Cream Pudding Mix : Do not follow the directions on the boxes.
Half and Half : The higher fat milk is better in this recipe because it helps the pudding layer thicken better. You can use whole milk or possibly 2% milk but I do not recommend using any milk lower in fat than those.

Whipped Topping

Cool Whip
Toasted Coconut : This is an optional garnish for the lush dessert.

How To Make Layered Coconut Lush With Coconut Cream Instant Pudding (Printable Recipe Card)

Make The Graham Cracker Crumbs Crust : Combine the graham crackers, coconut flakes, and brown sugar in a food processor. Process on high speed until the graham crackers are in fine crumbs. Slowly pour in the melted butter while processing on low speed and keep mixing until the crumbs starts to clump together are evenly coated in butter. Pour the crumbs into the prepared baking dish and firmly press them into an even layer to form the crust. Freeze for 15-20 minutes while you prepare the rest.

Coconut Cheesecake Layer : In a large bowl, using an electric mixer, beat the cream cheese, powdered sugar, and coconut extract until smooth and combined well. Add in the Cool Whip and beat on low speed just until combined thoroughly. Set the bowl aside.

Coconut Pudding Layer : Add the coconut cream instant pudding mix and milk to a mixing bowl. Whisk for 2 minutes or until the pudding starts to thicken. Set the pudding to the side and let it get thicker while you assemble the dessert (about 5 minutes).

Assembly : Spoon the cheesecake layer over the crust and smooth it out evenly, making sure to take the layer all the way to the edges of the pan. Spread the coconut pudding mixture over top the cheesecake layer and spread it into an even layer. Finish it off by spreading the Cool Whip over top. Cover the baking dish with plastic wrap or a lid and let the dessert refrigerate for at least 6 hours before serving. Before serving, garnish the coconut lush with the toasted coconut.

How To Store Coconut Cream Lush Dessert (Coconut Lasagna)

Cover the dessert with a lid or plastic wrap and store it in the fridge for up to 3-4 days. The crust will soften the longer it sits in the fridge but leftovers are still delicious on day 3! I think the dessert tastes best after it has been in the fridge for 12-18 hours. The flavors can blend and intensify and the layers become really thick.

Serving spatula with a slice of lush on it.

Substitution & Variation Ideas

Don’t Want To Use Cool Whip? : To replace the Cool Whip in the recipe you will need to do the following. Add 3 cups of heavy whipping cream into a mixing bowl along with 3/4 cup powdered sugar. Beat on low speed using an electric hand mixer, start at low and increase as it thickens, until stiff peaks form. Use half of this for the coconut cheesecake layer and the other half for the final top layer of whipped cream.
Coconut Milk : Instead of regular milk try using coconut milk to make the pudding mixture with. I recommend using full-fat coconut milk if using.
Crust : Try using Golden Oreo cookies, Honey Teddy Grahams, or Nilla Wafers instead of graham crackers for the crust.

Recipe Tips For Success

Cream Cheese Tip : Make sure the cream cheese is softened to room temperature to avoid lumps when beating the cream cheese mixture. Place it out at room temperature no longer than 2 hours prior to making the recipe. You can also unwrap it and put it on a microwave-safe plate and microwave it for about 12-15 seconds to get it closer to room temperature. If doing this, you don’t want it hot or melted, just closer to room temperature.
Smoothing Layers Tips : Using an Offset Spatula is the perfect tool for getting smooth layers that go all the way to the edges of the pan for an even layer.
How To Toast Coconut : Preheat the oven to 350 degrees F. Spread 1 cup of sweetened coconut flakes onto a baking sheet and bake for 3-4 minutes or until golden brown. Stir the coconut at least once halfway through the cook time to ensure it does not burn. Immediately remove from the oven once the coconut is golden brown.
Chill Time : Plan ahead and make sure that the dessert has at least 6 hours in the fridge, or up to overnight is really good too. Serve the coconut cream lush chilled from the fridge and don’t leave leftovers at room temperature for too long or else the layers will soften.

No-Bake Coconut Cream Lush Dessert

Coconut Cream Lush Recipe (Layered Dessert Lasagna)