Name: Coconut Cream Delight
Prep time: 20 min
Cook time: 15 min
Total time: 215 min
Ingredients: 1/2 cup Butter, softened (Room temperature for easy mixing.); 1 cup Walnuts or pecans, chopped (Reserve half for topping.); 1 cup All-purpose flour (Measured and leveled.); 1 cup Powdered sugar (Confectioners’ sugar.); 1 package Cream cheese, softened (8 oz. package, room temperature to avoid lumps.); 1 container Cool Whip, divided (12 oz. container, use 1 cup in cream cheese layer.); 2 cups Milk (Cold or room temperature as directed on pudding box.); 2 boxes Coconut cream instant pudding mix (3.5 oz each, prepare both as instructed.)

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Creamy, dreamy, and delightfully coconutty — Coconut Cream Delight is the kind of dessert that disappears faster than you can say coconut. With a buttery nut-lined crust, a silky cream cheese layer, fluffy coconut pudding, and a cloud of whipped topping, this no-fuss dessert is perfect for potlucks, family dinners, or a cozy night in. Fun fact: many families have a signature “cool whip” cake that shows up every holiday — this one often becomes the star because it’s so easy and reliably loved.

This recipe is special because it balances simplicity with show-stopping flavor. It comes together quickly, uses mostly pantry-friendly ingredients, and is friendly for cooks of all skill levels. If you enjoy tropical desserts, take a peek at our Coconut Cream Delight page for more coconut inspiration and variations. Whether you’re new to layered desserts or a seasoned baker, you’ll find this recipe approachable and satisfying. Get ready to make a new favorite that’s sure to impress.

What is Coconut Cream Delight?

What’s in a name — besides deliciousness? Coconut Cream Delight sounds like a promise, and this dessert absolutely delivers. Think creamy coconut pudding, dreamy whipped topping, and a buttery nut-studded crust. Why “delight”? Because one bite often produces a literal delighted grin. Who named it that — a wise aunt or a hungry neighbor? Maybe both. And isn’t it true that “the way to a man’s heart is through his stomach.” So whether you’re wooing someone special or just spoiling your household, this easy dessert is your secret weapon. Ready to give it a try? You’ll love the results.

Why You’ll Love This:

Creamy tropical flavor: The coconut pudding layer is rich and velvety, balanced by tangy cream cheese and light Cool Whip for a perfect mouthfeel.
Budget-friendly and homemade: Making this at home saves money compared to store-bought desserts and lets you control the quality of ingredients.
Versatile toppings and textures: The crunchy nut-lined crust adds contrast, and you can top with toasted coconut, citrus zest, or extra nuts for flair.

If you prefer a cake-style coconut dessert, you might also enjoy our take on coconut cake with cream cheese coconut frosting, which offers a more cake-forward experience while keeping that irresistible coconut flavor. Give this dessert a try — it’s an easy win for any gathering.

How to Make:

Quick Overview

This Coconut Cream Delight is quick to assemble and requires no advanced baking skills. You’ll prepare a buttery crust that bakes briefly, whip up a smooth cream cheese layer, make instant coconut pudding, and finish with Cool Whip and nuts. The standout element is the contrast of creamy layers with a slightly crunchy, nutty base. Active prep time is about 20 minutes; bake time is 15 minutes; chilling time at least 3 hours. Total time: about 3 hours 35 minutes including chill.

Ingredients

1/2 cup butter, softened (room temperature for easy mixing)
1 cup walnuts or pecans, chopped and divided (reserve half for the topping)
1 cup all-purpose flour (measured, leveled)
1 cup powdered sugar (confectioners’ sugar)
1 (8 oz.) package cream cheese, softened (room temperature to avoid lumps)
1 (12 oz.) container Cool Whip, divided (use 1 cup in cream cheese layer and the remainder for topping)
2 cups milk (cold or room temperature as directed on pudding box)
2 (3.5 oz) boxes coconut cream instant pudding mix (prepare both as instructed below)

Directions

Preheat oven to 350°F. Lightly grease or line a 9×13-inch pan for easier serving.
In a medium bowl, mix 1 cup flour, 1/2 cup softened butter, and half of the chopped nuts until the texture is crumbly and holds together when pressed. Use a fork or your fingers to combine thoroughly.
Press the crumb mixture evenly into the bottom of the prepared 9×13-inch pan, creating a firm, compact crust. Press with the back of a spoon or measuring cup for an even base.
Bake the crust at 350°F for 15 minutes, or until it is lightly golden at the edges. Remove from oven and let cool completely before adding the next layers to prevent melting.
While the crust cools, in a medium bowl beat together the softened cream cheese and 1 cup powdered sugar until smooth and creamy. Scrape the bowl and beat again to eliminate lumps.
Fold in 1 cup of Cool Whip into the sweetened cream cheese until evenly combined and light in texture. Spread this mixture evenly over the cooled crust with a spatula. Place the pan in the refrigerator to chill while you prepare the pudding.
In a separate bowl, whisk together 2 cups milk and the contents of both coconut cream instant pudding mix boxes until smooth and thickened, about 2 minutes. Make sure the pudding is fully set before proceeding.
Pour the prepared coconut pudding over the cream cheese layer and spread gently and evenly. Smooth the top with a spatula.
Spread the remaining Cool Whip over the pudding layer to create a cloud-like topping. Sprinkle the top with the remaining chopped nuts for crunch and visual appeal. For extra flair, add toasted coconut or a sprinkle of cinnamon.
Chill the dessert in the refrigerator for at least 3 hours before serving to allow layers to set and flavors to meld. Cut into squares and serve chilled.

Coconut Cream Delight

What to Serve With:

Fresh fruit salad or sliced mango for a bright, acidic contrast
A light green salad with citrus vinaigrette if serving as part of a dinner menu
Hot coffee or iced tea — both balance the sweet creaminess nicely
For a tropical pairing, serve with a coconut rum punch or sparkling lemonade

For a heartier dessert table, pair this with a slice of coconut cream cake to give guests two complementary takes on the same beloved flavor.

Top Tips for Perfecting:

Use room temperature cream cheese for a lump-free, silky layer. Cold cream cheese will create bumps and require extra mixing.
If you don’t have Cool Whip, use whipped heavy cream stabilized with a small amount of powdered sugar, but keep in mind the texture will be lighter.
Toast your nuts and shredded coconut briefly in a dry skillet for deeper flavor — watch them closely to avoid burning.
Chill thoroughly: the pudding needs time to set so the layers don’t slide when cut. Overnight chilling makes slicing cleaner.
Avoid overmixing the pudding — whisk just until thickened to keep the best texture.
Common mistake: adding pudding to a warm crust before it cools; this can cause melting. Always cool the crust completely.

Storing and Reheating Tips:

Refrigeration: Store covered tightly with plastic wrap or an airtight lid for up to 4 days. Keep chilled until just before serving.
Freezing: This dessert does not freeze particularly well because of the whipped topping and pudding texture; freezing can change consistency. If necessary, freeze uncut squares on a baking sheet, then transfer to an airtight container for up to 1 month. Thaw in the refrigerator overnight.
Reheating: Serve chilled. Reheating is not recommended; if you want a warm component, serve with a warm fruit compote on the side.
Shelf life: Best eaten within 2–3 days for peak flavor and texture, up to 4 days refrigerated.

FAQs

Can I use real whipped cream instead of Cool Whip?
Yes. Use freshly whipped heavy cream sweetened with a little powdered sugar. For best stability, whip to medium-stiff peaks and consider adding a stabilizer like a tablespoon of instant pudding mix or a bit of mascarpone.

Can I make this dessert ahead of time?
Absolutely. Make it the day before for best results — chilling overnight helps the layers firm up and the flavors meld.

Can I substitute different nuts or leave them out?
Yes. Pecans, almonds, or even crushed graham crackers work well. If avoiding nuts, replace them with extra crust or toasted coconut for crunch.

Is this recipe suitable for a nut allergy?
Not without modification. Omit the nuts entirely and use a graham cracker or cookie crust instead to avoid nuts.

Can I use a different pudding flavor?
While coconut pudding is the classic choice, vanilla pudding would work in a pinch if you want a subtler coconut presence or to layer with more tropical toppings.

Conclusion

Coconut Cream Delight is a comforting, crowd-pleasing dessert that’s easy to assemble, frugal to make, and full of creamy tropical flavor. With a buttery nut crust, tangy cream cheese layer, coconut pudding, and fluffy whipped topping, it’s a delightful choice for family dinners, potlucks, and holiday tables. If you’d like to compare this version to another tried-and-true recipe, check the original Coconut Cream Delight recipe on Sugar Apron for inspiration and serving ideas. Enjoy making it, sharing it, and watching everyone smile.