Coconut Cream Lush

Instructions

1. Prepare the Crust

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl.
2. Press firmly into a 9×13 inch baking dish.
3. Bake at 350°F (175°C) for 8-10 minutes (optional) or refrigerate for 20 minutes. Cool completely.

2. Make the Cream Cheese Layer

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

3. Prepare the Coconut Pudding Layer

1. Whisk pudding mix and cold milk until thickened (about 2 minutes).
2. Spread over the cream cheese layer.

4. Add the Whipped Topping

1. Spread remaining whipped topping over the pudding layer.

5. Toast the Coconut

1. Toast shredded coconut in a skillet over medium heat until golden brown. Stir frequently.
2. Cool before sprinkling over the top.

6. Chill and Serve

1. Refrigerate for at least 4 hours or overnight.
2. Slice and serve cold!

Tips & Variations

Tips:

• Allow layers to set firmly for clean slices.
• Fresh coconut adds extra tropical flavor.
• Make ahead – it tastes even better the next day!
• Try different crusts: Oreos or shortbread.

Variations:

• Pineapple Coconut Lush: Add a layer of drained crushed pineapple.
• Chocolate Coconut Lush: Use chocolate pudding instead of coconut.
• Almond Joy Lush: Add chopped almonds and mini chocolate chips.

Storage

• Refrigerate: Up to 3 days.
• Freeze: Up to 1 month. Thaw overnight.

FAQs

Q: Can I use homemade whipped cream?

A: Yes! Whip 1 cup heavy cream with 2 tbsp powdered sugar.

Q: Can I make it gluten-free?

A: Yes! Use gluten-free graham crackers.

Q: Best way to toast coconut?

A: Skillet or baking sheet at 350°F (175°C) for 5-7 minutes, stirring frequently.

Enjoy! 😊