No-Bake Coconut Cream Lush
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Who’s ready for a slice of this cool and creamy Coconut Cream Lush? This dreamy dessert is perfect for hot summer days and comes together without turning on the oven. It’s layered with a buttery crust, fluffy coconut cream, and a smooth cheesecake filling—all infused with rich coconut flavor. It’s the ultimate no-bake treat for coconut lovers!
Why You’ll Love Coconut Cream Lush
- No-Bake Bliss: This lush dessert requires no time in the oven, making it a perfect choice for those scorching summer days when you want a sweet treat without heating up the kitchen.
- Irresistible Coconut Flavor: Thanks to Amoretti Toasted Coconut Extract, this dessert is infused with a rich coconut essence, elevating the taste to new heights that will transport you straight to a tropical paradise.
- Creamy and Dreamy: The coconut cream filling and pie layers are a heavenly combination of creamy textures, creating a lush experience that’s simply irresistible.
- Sweet Tooth Satisfaction: If you’re someone with a sweet tooth, Coconut Cream Lush is tailor-made for you. The layers of sweetness, from the coconut cream to the whipped topping, offer a dessert experience like no other.
- Versatile Delight: Whether you’re planning a family gathering, a potluck with friends, or just satisfying your own dessert cravings, Coconut Cream Lush is a versatile and crowd-pleasing choice.
Ingredients Needed To Make No-Bake Coconut Cream Lush
Coconut Cream Filling
- Coconut cream
- Egg yolks
- Eggs
- Cup sugar
- Toasted Coconut Extract (I used Amoretti)
- Cornstarch
- Water
- Sweetened coconut flakes
Coconut Cream Pie
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Toasted Coconut Extract (I Used Amoretti)
- Powdered sugar
- Whipped topping
- Toasted sweetened coconut flakes
How To Make Coconut Cream Lush
Coconut Cream Filling
- In a bowl, combine eggs and sugar.
- Melt the coconut cream in a pot on low heat.
- Whisk in the egg/sugar mixture and coconut extract. Stir for 8-10 minutes.
- In a small bowl, mix cornstarch and water. Add to the pot and stir until thickened.
- Turn off the heat, add coconut flakes, and pour the mixture into an airtight container to cool completely.
Coconut Cream Pie
- Mix graham cracker crumbs and melted butter, press into a 9×13 baking dish.
- Combine cream cheese, powdered sugar, and coconut extract until smooth. Spread over the crust.
- Add the coconut cream filling over the cream cheese layer.
- Top with whipped cream and sprinkle toasted coconut flakes.
- Refrigerate Coconut Cream Lush for at least 4 hours before serving.
Variations & Substitutions
Experiment with different crusts like chocolate or vanilla wafers. Get creative and make it your own!
Commonly Asked Questions
Can I use coconut milk instead of coconut cream?
No, it’s essential to use coconut cream for the desired texture and flavor.
Can I omit the sweetened coconut flakes?
While it’s optional, the coconut flakes add texture and enhance the coconut flavor.
Can I make this pie ahead and freeze it?
It’s recommended to refrigerate the pie, but freezing may affect the texture of the filling.
How long can I store Coconut Cream Lush?
Store in an airtight container in the fridge for 2 days.
No-Bake Coconut Cream Lush
This No-Bake Coconut Cream Lush is a cool, creamy, and dreamy dessert that's perfect for summer. Layers of coconut cream, cheesecake filling, and a cookie crust—no oven required!
Equipment
- Measuring cups/spoons
Ingredients
Coconut Cream Filling
- 2 cans coconut cream (14 oz) discard coconut milk
- 3 egg yolks
- 3 eggs
- 1 cup sugar
- ½ tbsp Toasted Coconut Extract I used Amoretti
- 4 tbsp cornstarch
- ¼ cup water
- 1 cup sweetened coconut flakes
Coconut Cream Pie
- 2 ½ cups graham cracker crumbs
- 12 tbsp melted butter
- 16 oz cream cheese room temperature
- 2 tsp Toasted Coconut Extract I used Amoretti
- 2 ½ cups powdered sugar
- 8 oz whipped topping
- 1 cup toasted sweetened coconut flakes
Instructions
Coconut Cream Filling
- In a bowl, combine eggs and sugar.
- Melt the coconut cream in a pot on low heat.
- Whisk in the egg/sugar mixture and coconut extract. Stir for 8-10 minutes.
- In a small bowl, mix cornstarch and water. Add to the pot and stir until thickened.
- Turn off the heat, add coconut flakes, and pour the mixture into an airtight container to cool completely.
Coconut Cream Pie
- Mix graham cracker crumbs and melted butter, press into the bottom of a 9×13 baking dish.
- In a mixing bowl, combine cream cheese, powdered sugar, and coconut extract until smooth. Spread over the crust.
- Spread the prepared coconut cream filling over the cream cheese layer.
- Top with whipped cream and sprinkle toasted coconut flakes.
- Refrigerate for at least 4 hours before serving.
Notes
Variations:
Experiment with different crusts like chocolate or vanilla wafers.
Nutrition
Serving: 1gCalories: 952kcalCarbohydrates: 87gProtein: 11gFat: 65gSaturated Fat: 47gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 190mgSodium: 455mgPotassium: 426mgFiber: 3gSugar: 65gVitamin A: 1195IUVitamin C: 2mgCalcium: 105mgIron: 3mg
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