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This coconut delight recipe is one of my favorite no bake desserts, and it comes out perfect every time I make it! With layers of creamy coconut goodness, this simple dessert is easy to make and absolutely delicious. If you love coconut, you are going to want to save this recipe!
Easy Coconut Delight Recipe
This coconut delight starts with a buttery vanilla wafer and coconut crust, then has a filling that is similar to a no bake cheesecake. Of course it wouldn’t be a delight without getting topped with fluffy coconut whipped cream and toasted coconut!
I know you are going to love this tropical flavored dessert because it’s so light and creamy, and every bite is packed with layers of coconut. It’s a perfect summer treat because this no bake dessert doesn’t need an oven. Whether you’re making it for a casual gathering or a special occasion, this coconut delight is going to impress your guests!
Ingredients You Will Need
- 30 vanilla wafer cookies – Forms the crunchy, buttery base.
- 2 cups shredded sweetened coconut flakes, divided – Adds texture and flavor to the crust and topping. Can also use store bought toasted coconut to save time.
- ½ cup salted butter, melted – Helps bind the crust together.
- 1 (8-ounce) brick cream cheese, softened to room temperature – Creates a smooth, creamy filling.
- 1 (3.4-ounce) box vanilla instant pudding mix – Adds a sweet, pudding filling.
- 1 cup coconut milk – Brings in extra coconut flavor.
- ⅓ cup granulated sugar – Sweetens the filling.
- ½ teaspoon sea salt – Balances the sweetness and enhances the flavors.
- 3 teaspoons coconut extract, divided – Enhances the coconut flavor in every layer.
- 1 cup heavy whipping cream – Forms the whipped topping.
- ⅓ cup powdered sugar – Sweetens and thickens the whipped cream.
Variations
- Graham Cracker Crust: Swap vanilla wafers for regular graham crackers to make a buttery graham cracker crust.
- Flavor Twist: Use pistachio pudding and almond extract for a unique flavor.
- Chocolate Drizzle: Add a chocolate drizzle on top of your dessert.
- Make it Nutty: Sprinkle chopped pecans, pistachios, or peanuts instead of a coconut garnish.
How to Make Coconut Delight
STEP 1: Line an 8×8 baking dish with parchment paper, and have a couple of inches overhang the sides of the pan for easy removal. Set pan aside.
STEP 2 : In a food processor, pulse vanilla wafers and 1 cup shredded coconut until a fine crumbs form (about 30-45 seconds).
STEP 3 : Add the melted butter to the food processor bowl and pulse until the mixture resembles sand.
STEP 4 : Press the mixture firmly into the prepared pan to form the crust. Set aside or place in the fridge to let the crust chill and firm.
STEP 5: In a large bowl, beat cream cheese with an electric mixer for 1-2 minutes until smooth. Then add pudding mix, coconut milk, sugar, salt, and 2 teaspoons coconut extract. Mix until creamy and fluffy, about one minute. Spread the filling evenly over the crust.
STEP 6: In another bowl, whip the heavy cream, powdered sugar, and remaining 1 teaspoon coconut extract until stiff peaks form, about 3-5 minutes.
STEP 7: Spread the whipped cream over the filling and refrigerate for at least 1 hour or up to 48 hours.
STEP 8: In a small skillet over medium heat, toast the remaining shredded coconut, stirring constantly, until golden brown. Sprinkle the toasted coconut over the top as a garnish, then slice into 9 portions, and serve chilled.
Tips for Making the Best Coconut Delight
- Use full-fat coconut milk for the richest flavor and texture.
- Use salted butter: If you have unsalted butter, just add a pinch of salt to the crust.
- Chill overnight for the best consistency and easier slicing.
- Watch the Coconut: it toasts really quickly so keep an eye on it.
- Use a sharp knife to cut clean slices.
FAQ’S
Store leftovers in the refrigerator for up to 3 days. Keep covered or transfer pieces to an airtight container.
Freezing is not recommended as the whipped cream layer does not thaw well. However, you can prepare the crust and pudding layer ahead of time and freeze them separately.
Yes! A 9-inch pie dish works well for a pie version.
More Easy Desserts
Coconut Delight
Equipment
- Food Processor or large Ziploc bag
- 8×8 baking dish
- Large Bowl
Ingredients
- 30 vanilla wafer cookies
- 2 cups shredded coconut flakes, sweetened and divided
- 1/2 cup unsalted butter, melted
- 3.4 ounce box vanilla instant pudding mix
- 1 cup coconut milk
- 1/3 cup granulated sugar
- 1/2 teaspoon sea salt
- 3 teaspoons coconut extract, divided
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
Instructions
- Line an 8×8 baking pan with parchment paper and leave a couple of inches hanging over on all sides. Set pan aside.
- In a food processor, add the vanilla wafer cookies and shredded coconut. Pulse together until the cookies are a fine crumble. Add in the melted butter and pulse together until it looks like wet sand.
- Transfer to the baking dish, and use a spatula to press down firmly, evenly covering the entire bottom of the pan. Set pan aside to make the filling.
- In a large bowl, beat the cream cheese on medium speed until smooth, about 1-2 minutes.
- Add in the pudding mix, coconut milk, sugar, salt, and two teaspoons of the coconut extract, then mix together on low speed. Increase to medium speed and continue mixing until it's light and fluffy. Spread evenly over the crust.
- In another bowl, use an electric mixer to whip the whipping cream, powdered sugar, and the remaining one teaspoon of coconut extract. Whip in medium to high speed for 4-6 minutes, until stiff peaks form.
- Spread evenly over the pudding filling, and place in the refrigerator for at least an hour.
- In a small skillet, on medium heat, toast the sweetened coconut until it turns golden brown. Then sprinkle over the whipped cream topping. Slice and serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
