Coconut Delight
If you’re a fan of creamy, dreamy, coconut-packed treats, this Coconut Delight recipe is about to become your new favorite dessert. Also known as coconut lush or coconut cream bars, this layered treat combines a coconut-infused graham cracker crust, whipped cream cheese layer, coconut pudding, and fluffy whipped topping—all finished with golden toasted coconut. It’s everything you love about coconut cream pie bars in an easy, chilled dessert.
Love layered desserts? Try my blueberry lush, strawberry delight recipe, lemon curd dessert, and chocolate delight too.
*Disclaimer: This post is not sponsored and in no way affiliated with Jell-O or the Kraft Heinz brand.
Why You’ll Love This Coconut Delight Recipe
- Easy Coconut Dessert: With instant pudding and store-bought whipped topping, this dessert comes together quickly.
- Full of Coconut Flavor: With coconut in the crust, pudding, and sprinkled on top, there’s multiple layers of coconut to enjoy!
- Great for Gatherings: Cut into 15 bars, this dessert is perfect for parties, potlucks, or any group gathering.
- Customizable: Make it with regular or sugar-free pudding and your favorite whipped topping. Or make your own stabilized whipped cream.
- No-Bake Option: Don’t want to bake the crust? Simply freeze it instead. Perfect for summer or anytime you don’t want to turn on the oven.
Ingredients You Will Need
NOTE: Full ingredient amounts and instructions are in the printable recipe card at the end of the post.
Jump
- Graham Crackers
- Sweetened Coconut Flakes – You will use some as-is, and toast some for the topping.
- Butter – Unsalted or salted works great.
- Cream Cheese – Full fat or Neufchatel work well.
- Powdered Sugar
- Whipped Topping – aka Cool Whip, thawed. Or try my homemade cool whip recipe.
- Instant Coconut Pudding – instant is the key; not the cook and serve kind.
- Milk – Whole milk is preferred, but you can use any cow’s milk here. Keep in mind some fat is helpful to keep the pudding thick and set more firmly.
How to Make Coconut Delight
Step 1: Prepare the Crust
- Preheat oven to 350 degrees Fahrenheit.* Lightly grease a 13×9-inch pan with cooking spray or line with parchment paper, leaving a couple inches of overhang to lift the dessert out of the pan. Set aside.
- Blend graham crackers and ½ cup coconut flakes in a food processor until fine crumbs. Empty into the prepared pan, add the melted butter and stir to coat. Press coated crumbs firmly onto the bottom of the pan.
- Bake at 350˚F for 8-10 minutes, until crust is set and lightly golden. Place baked crust in freezer to chill completely. *NO-BAKE OPTION: Freeze crust for at least 10-30 minutes in place of baking.
Step 2: Make the Cream Cheese Layer
- Using an electric hand mixer, beat the cream cheese and powdered sugar together in a large bowl.
- Add one (8oz) container of whipped topping, mix until smooth.
- Spread over the cooled crust.
Step 3: Whisk the Pudding Layer, Add the Whipped Topping, and Chill
- In a large bowl whisk together the cold milk with both pudding mixes until thickened and combined.
- Dollop, then spread the coconut pudding evenly over the cream cheese layer.
- Dollop, then spread the remaining (8oz) container of whipped topping over the pudding layer. CHILL the dessert for 2 hours to overnight.
Step 4: Toast Coconut and Top the Dessert
- Place ½ cup sweetened coconut flakes in a skillet over medium-low heat, stirring constantly, until golden brown. (This will happen quickly, once it starts to brown.) Remove promptly and empty toasted coconut into a heat-safe dish to prevent further carry-over cooking and cool completely.
- Just before serving, sprinkle the toasted coconut over the dessert.
Serving and Storing
- TO SERVE: Cut the dessert into 15 pieces (3 rows by 5 rows), rinsing and drying the knife between each cut. Then use a serving spatula to scoop the slices out of the pan and put onto plates. (Alternative: Carefully pull the dessert out of the pan with the overhanging parchment paper, and place it on a cutting board to cut and serve. Be careful not to cut through the paper.)
- TO STORE: Cover the pan with foil and store this dessert in the refrigerator for up to 5 days.
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Recipe Notes
- Make-Ahead: This is a great make-ahead dessert as the layers set better with more time in the fridge. Make it the day before for best results.
- Keep the layers cold. Place the dessert in the fridge after adding each layer to help the dessert set up faster and to keep each layer firm and separate.
- Chilling Options: Refrigerate for 2 hours to overnight OR freeze for 1 to 1.5 hours (no longer).
- More Coconut Flavor: Add a ½ tsp of coconut extract to the pudding layer to intensify the coconut flavor.
- Cool Whip Alternative: Don’t want to use whipped topping? Make this stabilized whipped cream instead. You will need to double the recipe to use half for the cream cheese layer and the rest for the top.
- Alternative Crusts: Swap graham crackers with crushed Nilla wafers or shortbread for a twist.
- No Bake: Freeze crust for at least 10-30 minutes in place of baking.
Your New Favorite Easy Coconut Dessert
This Coconut Delight is the tropical, creamy, no-fuss dessert you’ve been dreaming about. Whether you call them coconut cream bars, coconut lush, or coconut cream pie bars, one thing’s for sure—this easy coconut dessert will have everyone asking for seconds.
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FAQs
Can I make Coconut Delight ahead of time?
Yes! In fact, it tastes even better the next day. Just cover and chill overnight to let the layers set perfectly.
Can I use homemade whipped cream instead of whipped topping?
Absolutely. Just make sure it’s stabilized if you plan to store the dessert for more than a day or two.
Is Coconut Delight the same as coconut lush?
Pretty much! These terms are often used interchangeably. Both refer to a layered coconut dessert with creamy, fluffy textures.
Can I make this a gluten-free dessert?
Yes, just use gluten-free graham crackers and ensure your pudding mix is gluten-free too. (Jello brand is.)
How do I toast coconut for topping?
Toast it in a dry skillet over medium heat, stirring constantly until golden brown, or bake it in a 350°F oven for 5 minutes or so, stirring in-between.
More Coconut Desserts You’ll Love
Coconut Delight
Coconut Delight is an easy layered dessert with a coconut graham cracker crust, cream cheese filling, coconut pudding, whipped topping, and toasted coconut.
Yields servings
Ingredients
Crust
- 14 sheets graham crackers, (218 g)
- ½ cup (45 g) sweetened coconut flakes
- ½ cup (113 g) butter, melted
Cream Cheese Layer
- 8 oz (226 g) block-style cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- 8 oz (226 g) tub frozen whipped topping, (Cool Whip) thawed
Pudding Layer
- 6.8 oz (192 g) instant coconut cream pudding mix, (two small 3.4oz (96g) boxes)
- 2 ¾ cups (650 ml) milk, (whole, 2% or 1% milk) cold
Topping
- 8 oz (226 g) tub frozen whipped topping, (Cool Whip) thawed
- ½ cup (45 g) sweetened coconut flakes, toasted
Instructions
- Preheat oven to 350 degrees Fahrenheit.* Lightly grease a 13×9-inch pan with cooking spray or line with parchment paper, leaving a couple inches of overhang to lift the dessert out of the pan. Set aside.
- CRUST: Blend graham crackers and ½ cup coconut flakes in a food processor until fine crumbs. Empty into the prepared pan, add the melted butter and stir to coat. Press coated crumbs firmly onto the bottom of the pan. Bake at 350˚F for 8-10 minutes, until crust is set and lightly golden. Place baked crust in freezer to chill completely. *NO-BAKE OPTION: Freeze crust for at least 10-30 minutes in place of baking.
- CREAM CHEESE LAYER: Using an electric hand mixer, beat the cream cheese and powdered sugar together in a large bowl. Add one (8oz) container of whipped topping, mix until smooth. Spread over the cooled crust.
- PUDDING & TOP LAYER: In a large bowl whisk together the cold milk with both pudding mixes until thickened and combined. Dollop, then spread the coconut pudding evenly over the cream cheese layer. Dollop, then spread the remaining (8oz) container of whipped topping over the pudding layer. CHILL the dessert for 2 hours to overnight.
- TOAST COCONUT: Place ½ cup sweetened coconut flakes in a skillet over medium-low heat, stirring constantly, until golden brown. (This will happen quickly, once it starts to brown.) Remove promptly and empty toasted coconut into a heat-safe dish to prevent further carry-over cooking and cool completely. Just before serving, sprinkle the toasted coconut over the dessert.
- TO SERVE: Cut the dessert into 15 pieces (3 rows by 5 rows), rinsing and drying the knife between each cut. Then use a serving spatula to scoop the slices out of the pan and put onto plates. (Alternative: Carefully pull the dessert out of the pan with the overhanging parchment paper, and place it on a cutting board to cut and serve. Be careful not to cut through the paper.)
Notes
- To Store: Cover the pan with foil and store this dessert in the refrigerator for up to 5 days.
- Make-Ahead: This is a great make-ahead dessert as the layers set better with more time in the fridge. Make it the day before for best results.
- Keep the layers cold. Place the dessert in the fridge after adding each layer to help the dessert set up faster and to keep each layer firm and separate.
- Chilling Options: Refrigerate for 2 hours to overnight OR freeze for 1 to 1.5 hours (no longer).
- More Coconut Flavor: Add a ½ tsp of coconut extract to the pudding layer to intensify the coconut flavor.
- Cool Whip Alternative: Don’t want to use whipped topping? Make this stabilized whipped cream instead. You will need to double the recipe to use half for the cream cheese layer and the rest for the top.
- Alternative Crusts: Swap graham crackers with crushed Nilla wafers or shortbread for a twist.
- No Bake: Freeze crust for at least 10-30 minutes in place of baking.
Nutrition
Serving: 1 slice | Calories: 326kcal | Carbohydrates: 43g | Protein: 6g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 378mg | Potassium: 188mg | Fiber: 1g | Sugar: 33g | Vitamin A: 292IU | Calcium: 143mg | Iron: 1mg
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