Description
Coconut cream lush is a delightful dessert featuring layers of creamy coconut goodness over a buttery graham cracker crust, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup coconut cream
- 2 cups whipped topping
- 1 cup shredded coconut
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Mix graham cracker crumbs and melted butter in a bowl until crumbly. Press this mixture into the bottom of an 8×8-inch baking dish to form the crust. Bake for about 10 minutes, then let it cool completely.
- In a large bowl, combine softened cream cheese and powdered sugar. Beat until smooth and creamy, then fold in the coconut cream and half of the whipped topping.
- Spread the cream cheese mixture evenly over the cooled crust. Top with the remaining whipped topping and sprinkle with shredded coconut.
- Cover the dish and place it in the fridge for at least 4 hours or overnight to allow the flavors to meld and the layers to set.
- Slice into squares and enjoy! Additional shredded coconut on top makes for a pretty presentation.
Notes
Use room temperature cream cheese for easier blending. Chill time is crucial for texture. Customize with more shredded coconut if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg