Coconut Cream Layered Dessert

There’s nothing quite like a cool and creamy layered dessert to bring smiles around the table. This Coconut Cream Layered Dessert is one of those old-fashioned recipes that never goes out of style. Every bite has the perfect balance—nutty crust, smooth cream cheese layer, rich coconut pudding, and a fluffy topping with toasted coconut for crunch.

It’s simple to make, looks impressive, and is the type of recipe your family will ask for again and again. Whether you’re serving it at Easter, Thanksgiving, or just a weekend get-together, this dessert is guaranteed to disappear fast. Bonus? It’s a make-ahead recipe, so you can prep it the night before and have it ready to serve when you need it most.

Why You’ll Love This Recipe

Perfect for gatherings – Feeds a crowd and always a hit at potlucks.
Make-ahead friendly – Chill it until you’re ready to serve.
Creamy, dreamy layers – Each bite is silky with coconut flavor.
Customizable – Add or skip pecans, swap pudding flavors, or use coconut milk for even more flavor.

Ingredients

For the Crust

1 cup flour
1/2 cup butter, melted
2 tablespoons sugar
1/2 cup chopped pecans (optional)

For the Cream Cheese Layer

8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping

For the Coconut Pudding Layer

1 small package of coconut cream instant pudding
1 1/2 cups whole milk (or coconut milk for stronger flavor)

For the Topping

Remaining whipped topping from the tub
1 cup toasted coconut

Instructions

Step 1 – Make the Crust

Preheat oven to 350°F (175°C).
Mix flour, melted butter, sugar, and pecans (if using).
Press mixture into an 8×8-inch baking pan.
Bake for 15–20 minutes, until lightly golden. Don’t overbake.
Cool completely before adding layers.

Step 2 – Cream Cheese Layer

Beat cream cheese and powdered sugar until smooth.
Fold in 1 cup whipped topping.
Spread evenly over the cooled crust.

Step 3 – Coconut Pudding Layer

Whisk pudding mix and milk until thickened.
Spread over the cream cheese layer.

Step 4 – Topping

Spread remaining whipped topping evenly over pudding.
Toast coconut in the microwave in 10-second intervals, stirring between, until golden.
Sprinkle over the top of the dessert.
Refrigerate for at least 4 hours before serving.

Tips & Variations

Nut-free option: Skip the pecans in the crust—still delicious.
Extra coconut flavor: Use coconut milk instead of whole milk.
Make ahead: Best when chilled overnight, making it great for holidays.
Bigger batch: Double ingredients and use a 9×13-inch pan for a crowd.

Storage

Refrigerator: Store covered up to 4 days.
Freezer: Freeze slices up to 1 month. Thaw in the fridge overnight.

FAQ

1. Can I use vanilla pudding instead of coconut?
Yes! You can use vanilla or banana pudding, but add coconut extract if you still want that coconut flavor.

2. How do I toast coconut without a microwave?
Spread coconut on a baking sheet and bake at 325°F for 5–7 minutes, stirring occasionally, until golden.

3. Can I make this gluten-free?
Yes, substitute with a gluten-free flour blend for the crust.