Coconut Delight

If you’re a coconut fan, you’re going to go crazy over this Coconut Delight dessert! It’s so easy to make with less than 10 ingredients. You only need to turn your oven on for the crust, the rest of the creamed dessert sets in the fridge for a foolproof treat every single time.

If you’re dreaming of a dessert that transports you straight to a tropical paradise, look no further than Coconut Delight. This cool treat delicious coconut flavor, creamy fillings, and a crunchy pecan crust, making it an irresistible treat for any occasion. It’s simple to make and a great one to make ahead of a party.

My mom has been making this dessert for years, it truly is a go-to dessert for any occasion. This coconut cream dessert is especially ideal for summertime when you barely want to turn your oven on and let the fridge to the work for you!

Whether you’re hosting a summer get-together, craving a taste of the tropics, or satisfy that sweet tooth, this dessert is sure to impress! Try my baked Coconut Meringue Pie for a warm coconut dessert alternative!

Why You’ll Love This Creamed Coconut Dessert

• Layered Perfection: Each layer has a different texture and flavor and when combined creates the perfect bite!
• Make-Ahead Ease: This dessert is best when chilled overnight, so plan to allow for the refrigeration time.
• Tropical Delight: Dessert recipes with coconut bring a refreshing tropical vibe, perfect for warm summer weather.
• Crowd-Pleaser: This dessert is pretty to look at and pretty delicious! It’s always a hit at a party, potluck, or summer gatherings!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Salted Butter: Used to bind the crust, adding richness and a smooth texture.
• Pecan Sandies Cookies: Provide a crunchy, nutty base for the dessert.
• Cream Cheese: Adds a tangy, creamy layer that balances the sweetness of the dessert.
• Powdered Sugar: Sweetens to the fresh whipped cream and cream cheese layer without adding graininess.
• Vanilla Extract: Enhances the flavor of the whipped cream
• Heavy Whipping Cream: Whipped to create a light, airy layer that adds a luxurious texture.
• Instant Coconut Cream Pudding Mix: Provides a quick and easy coconut-flavored layer that sets perfectly.
• Milk: Used to prepare the pudding mix, creating a smooth and creamy consistency.
• Toasted Coconut: Adds a delightful crunch and intensifies the coconut flavor, also serving as a beautiful garnish.

Tools You’ll Need

• Hand Mixer 
• Spatula
• Mixing Bowls
• Measuring Cups and Spoons
• Liquid Measuring Cups
• 2 Quart Baking Dish, 8″x8″ or 9″x9″ Pan

How to Make this Coconut Delight

1. Preheat the oven to 350°F. 
2. Lightly spray the bottom only of a 2-quart baking, 8”x8” or 9″x9″ pan with cooking spray. In a small bowl, mix together crushed cookies and melted butter. Press in an even layer in the bottom of the pan. Bake for 10-14 minutes or until lightly browned. Remove from the oven and cool. 

3. In a large bowl, with an electric mixer whip heavy whipping cream, 2 tablespoons of the powdered sugar, and 1/2 teaspoon of the vanilla extract on high speed until stiff peaks form. Set aside.

4. In another medium bowl, blend the cream cheese, remaining powdered sugar and remaining vanilla extract until smooth. Once combined well, add half of the whipped cream to the cream cheese mixture. Mix on low speed until blended. Spread evenly onto the cooled crust. 

5. In the same medium bowl, whip together the instant coconut pudding mix and milk until thickened but still pourable. Spread the pudding layer evenly over the cream cheese layer. 

6. Dollop the remaining whipped topping on top of the coconut cream layer and spread evenly.

7. Sprinkle with toasted coconut. 

8. Cover with plastic wrap and chill at least 4 hours before cutting.

Crust Alternatives

You can experiment with different crusts such as a chocolate cookie crust, Oreo cookie crust, or shortbread or vanilla wafer crust to add your own twist to the recipe. Here are some homemade crust options:

• For a homemade buttery graham cracker crust, simply mix together 1 ½ cups graham cracker crumbs (processed in a food processor) and 6 tablespoons melted butter in a medium bowl. Press evenly on the bottom of your baking dish. You can choose if you’d rather bake it or not. Baking yields a crispier crust. If baking, bake at 350°F for 10-14 minutes or until gold brown, then cool completely.
• For a pecan cookie crust, simply mix together 3/4 cup all purpose flour, 1/2 cup finely chopped pecans and 6 tablespoons melted butter in a medium bowl. Press evenly on the bottom of your baking dish. Bake at 350°F for 14-18 minutes or until golden brown, then cool completely.
• For a gluten-free crust, follow the homemade graham cracker crust option as noted above using gluten-free graham crackers or chocolate cookies or a gluten-free all-purpose flour alternative.

Tips and Substitutions

• You can DOUBLE this recipe and make it in a 13″x9″ pan or baking dish!
• Even Layers: For easier and even spreading, add small dollops of each layer before spreading with an offset spatula.
• Pudding Substitute: For that no bake cheesecake type of pie, it’s essential the pudding is rich in coconut. If it’s not available in your area, you can substitute instant coconut pudding mix with instant vanilla pudding mix and add in 1 1/2 teaspoons coconut extract and 1/4 cup unsweetened coconut flakes.
• How to Toast Coconut: Toast the coconut by spreading it on a baking sheet and baking at 325°F for 8 to 10 minutes, stirring every three to four minutes, until it’s golden. Alternatively, you can toast coconut in the microwave. Spread in an even layer in a microwave safe dish. Heat in 20 seconds intervals, stirring well between each interval. It should toast within 1-2 minutes. Watch carefully as coconut can burn quickly.
• Milk Options: You can use coconut milk, evaporated milk, 2% milk, or whole milk.
• Lighter Options: Light cream cheese works in this dessert as well. The texture will be slightly softer. You can also use sugar-free instant coconut pudding mix.
• Cream Cheese Blending: Ensure you use room temperature cream cheese for easier blending.

Storage

Coconut Cream Dessert will keep well in the refrigerator for up to 3-4 days if stored in an airtight container. However, for the best results, it’s recommended to consume it within 1-2 days.

While this dessert can technically be frozen, the texture of the layers will change upon thawing. It freezes better if Cool Whip is used in place of fresh whipped cream. Either way, it’s best enjoyed fresh or refrigerated for optimal taste and texture.

More Cool Dessert Recipes

• Frozen Yogurt Pie
• Banana Split Pie
• Summertime Lemon Cream Pie
• American Pie

Frequently Asked Questions