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.

Author Amber Brady

Prep Time 30

Chill Time 2

Total Time 2 30

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.

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