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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!
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!
If you love easy recipes, be sure to try these Lego Brownies, Churro Cheesecake Bars, or Cheesecake Stuffed Strawberries!
Ingredients You Will Need
- graham crackers – Forms the crunchy, buttery base.
- shredded sweetened coconut flakes, divided – Adds texture and flavor to the crust and topping. Can also use store bought toasted coconut to save time.
- salted butter, melted – Helps bind the crust together.
- cream cheese, softened to room temperature – Creates a smooth, creamy filling.
- vanilla instant pudding mix – Adds a sweet, pudding filling.
- granulated sugar – Sweetens the filling.
- coconut extract, divided – Enhances the coconut flavor in every layer.
- heavy whipping cream – Forms the whipped topping.
- powdered sugar – Sweetens and thickens the whipped cream.
- Whipped topping – Adds a cool, light topping to the dessert.
Variations
- 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 the pan aside.
STEP 2 : In a food processor, pulse the graham crackers until they become fine crumbs.
Transfer the crumbs to a mixing bowl, then stir in the melted butter and sugar until the mixture resembles wet sand.
STEP 3: Pour the crust mixture into the prepared baking dish. Spread it evenly and press it firmly into the bottom of the pan to create a solid base.
STEP 4: In a mixing bowl, combine the powdered sugar and cream cheese. Beat using the paddle attachment on medium speed for about 3 minutes, until the mixture is light and fluffy.
STEP 5: Add the cold heavy cream, instant vanilla pudding mix, and coconut extract. Beat on medium-low speed for 30 seconds to 1 minute, until everything is well combined and creamy.
STEP 6: Pour the cream cheese filling over the crust and spread it out evenly. Top the filling with Cool Whip, spreading it smoothly across the surface.
STEP 7: Refrigerate for at least 1 to 2 hours, or overnight, until fully set.
STEP 8: While the dessert is chilling, toast the coconut. In a dry skillet over medium heat, add the coconut flakes. Stir constantly until they are golden brown—this can happen quickly, so watch closely. Remove from heat and let the toasted coconut cool completely.
STEP 9: Just before serving, sprinkle the top of the chilled dessert with toasted coconut.
Use the parchment sling to lift the dessert out of the pan, then slice into 9 equal portions.
Tips
- 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
- 12 graham crackers, should be 1 1/2 cups when crushed
- 1/2 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 3.4 ounce box vanilla instant pudding mix
- 8 ounces cream cheese, softened
- 2 teaspoons coconut extract, divided
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tub cool whip
- 2 cups shredded coconut flakes, sweetened
Instructions
- 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 the pan aside.
- In a food processor, pulse the graham crackers until they become fine crumbs. Transfer the crumbs to a mixing bowl, then stir in the melted butter and sugar until the mixture resembles wet sand.
- Pour the crust mixture into the prepared baking dish. Spread it evenly and press it firmly into the bottom of the pan to create a solid base.
- In a mixing bowl, combine the powdered sugar and cream cheese. Beat together using the paddle attachment on medium speed for about 3 minutes, until the mixture is light and fluffy.
- Add the cold heavy cream, instant vanilla pudding mix, and coconut extract. Continue mixing on medium-low speed for 30 seconds to 1 minute, until everything is well combined and creamy.
- Pour the cream cheese filling over the crust and spread it out evenly. Top the filling with Cool Whip, spreading it smoothly across the surface.
- Refrigerate for at least 1 to 2 hours, or overnight, until fully set.
- While the dessert is chilling, toast the coconut. In a dry skillet over medium heat, add the coconut flakes. Stir constantly until they are golden brown—this can happen quickly, so watch closely. Remove from heat and let the toasted coconut cool completely.
- Just before serving, sprinkle the top of the chilled dessert with toasted coconut. Use the parchment sling to lift the dessert out of the pan, then slice into 9 equal portions.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is really good! It was like a toasted coconut cheesecake!