Coconut Cream Lush Dessert (Printable Version)
Buttery graham crust with cream cheese, coconut cream, and whipped topping create a luscious, tropical layered dessert.
# Ingredients:
→ Crust
01 -
150 g graham cracker crumbs
02 -
85 g unsalted butter, melted
→ Cream Cheese Layer
03 -
225 g cream cheese, softened
04 -
60 g powdered sugar
05 -
120 g thawed whipped topping
→ Coconut Layer
06 -
400 g canned coconut cream
07 -
50 g shredded sweetened coconut
08 -
5 ml vanilla extract
→ Whipped Topping
09 -
240 ml heavy whipping cream, chilled
10 -
15 g granulated sugar
11 -
120 g thawed whipped topping
→ Garnish
12 -
Extra shredded sweetened coconut (optional)
# Steps:
01 -
Combine graham cracker crumbs with melted butter in a medium bowl until mixture resembles damp sand. Press evenly into the base of a 23x23 cm baking dish. Bake at 177 °C for 10 minutes. Allow crust to cool completely before proceeding.
02 -
Beat softened cream cheese with powdered sugar in a large bowl until smooth. Gently fold in half of the thawed whipped topping using a spatula. Spread evenly over cooled crust.
03 -
Whisk coconut cream until uniform in texture. Stir in shredded coconut and vanilla extract. Pour over cream cheese layer and smooth with an offset spatula without mixing layers.
04 -
Whip chilled heavy cream with granulated sugar until stiff peaks form. Fold in remaining whipped topping until just combined. Spread as the final layer over the coconut mixture.
05 -
Cover dish tightly with plastic wrap. Refrigerate for at least 4 hours or overnight to allow layers to set. Sprinkle extra shredded coconut on top before serving if desired.
# Notes:
01 -
Chilling the layers overnight improves flavor melding and texture stability.
02 -
Use cold utensils and bowl when whipping cream for best volume.
03 -
Make ahead up to 24 hours in advance for convenience.