Coconut Cream Lush Delight - Easy Dessert Recipe for Every Occasion
A luscious, crowd-pleasing layered coconut dessert with a buttery graham crust, silky coconut-cream custard, and cloud-like whipped topping — effortless to make, fridge-friendly, and perfect for parties or weeknight treats.
Ingredients
Base
- 2 cups 200 g graham cracker crumbs or finely crushed vanilla cookies
- 6 tbsp 85 g unsalted butter, melted
- 1 –2 tbsp granulated sugar optional
Coconut custard layer
- 1 can 400 ml full-fat coconut milk (shake before opening)
- 1 can 165 ml sweetened condensed milk — OR for lighter: ¾ cup evaporated milk + ¼ cup granulated sugar (dissolved)
- 8 oz 225 g cream cheese, softened
- 1 cup 240 ml heavy cream (or 1 can chilled coconut cream for dairy-free)
- 2 tsp pure vanilla extract
- 2 tbsp cornstarch or 1¾ tsp unflavored gelatin for a firmer set
- Pinch fine sea salt
Whipped coconut topping
- 1½ cups 360 ml chilled heavy whipping cream — OR 1 can chilled solid coconut cream (for dairy-free)
- 2 –3 tbsp powdered sugar adjust to taste
- ½ tsp vanilla extract
Garnish (optional)
- ½ –1 cup sweetened shredded coconut toasted
- ½ cup chopped macadamia nuts or toasted sliced almonds
- Fresh mango or pineapple cubes lime zest, or passionfruit pulp
Instructions
- Toast shredded coconut (optional): Preheat oven to 325°F (160°C). Spread shredded coconut on a baking sheet; toast 5–8 minutes, stirring once, until golden. Cool.
- Make the crust: In a bowl, combine graham crumbs, melted butter, and sugar (if using). Press firmly into the bottom of a 9×13-inch baking dish (or an 8×8 for thicker bars). Use the bottom of a measuring cup to compact evenly. Bake at 350°F (175°C) for 8–10 minutes to set and deepen flavor; cool completely. (No-bake option: press firmly and chill 2+ hours.)
- Prepare custard — choose one method:
- Cooked cornstarch method (silky mousse-like): Whisk 2 tbsp cornstarch with 2–3 tbsp coconut milk to make a slurry. In a saucepan, warm remaining coconut milk with the sweetened condensed milk and a pinch of salt (do not boil). Whisk in cornstarch slurry and cook, stirring, until slightly thickened (3–5 minutes). Remove from heat; cool 5 minutes. Beat softened cream cheese until smooth, then gradually incorporate the cooled coconut mixture and vanilla. Whip 1 cup heavy cream to soft peaks and fold into the custard to lighten.
- Gelatin set method (clean slices): Sprinkle 1¾ tsp gelatin over 2 tbsp cold water; bloom 5 minutes. Heat ½ cup coconut milk until hot, stir in gelatin until dissolved. Beat cream cheese smooth, add sweetened condensed milk and remaining coconut milk; mix until silky. Stir in dissolved gelatin and vanilla, cool to lukewarm, then fold in whipped cream.
- Assemble: Pour custard over cooled crust and smooth the surface. Refrigerate at least 4 hours (overnight recommended) until set.
- Make whipped topping: Whip chilled heavy cream with powdered sugar and vanilla to firm peaks. For dairy-free, scoop chilled solid coconut cream and whip with powdered sugar until fluffy.
- Finish & garnish: Spread whipped topping evenly over chilled custard. Sprinkle toasted coconut, nuts, or fruit. For decorative serving, pipe rosettes or create gentle swirls.
- Slice & serve: For clean slices, dip a sharp knife in hot water, wipe dry between cuts. Serve chilled with optional lime zest or passionfruit drizzle.
Notes
- Texture choice: Use cornstarch for a lighter, mousse-like custard; use gelatin for firmer, party-friendly slices. For a vegan set, substitute agar-agar (follow package instructions).
- Ingredient tips: Use full-fat canned coconut milk or coconut cream for best coconut flavor. Soften cream cheese to room temperature to avoid lumps.
- Stability & transport: For potlucks/transport, prefer the gelatin method for a firmer set that holds up. Keep chilled with ice packs.
- Make-ahead: Assemble up to 24 hours ahead (add fresh topping within 6–8 hours if possible). Keeps 3–4 days refrigerated.
- Freezing: Best to freeze pre-sliced portions without whipped topping for up to 1 month; thaw overnight in refrigerator and add fresh topping before serving.
- Variations: Fold diced mango or drained crushed pineapple into the custard, add a chocolate ganache layer, or swap graham crust for toasted macadamia-nut crust.
- Dietary swaps: For dairy-free, replace cream cheese with blended silken tofu or a coconut-based vegan cream cheese; replace heavy cream with whipped coconut cream.
- Sweetness control: Sweetened condensed milk adds substantial sweetness — reduce powdered sugar in topping if desired or use unsweetened coconut garnish.