This No Bake Hawaiian Pineapple Coconut Lush is cool, creamy, and packed with tropical flavor! A buttery graham cracker crust is layered with a smooth cream cheese filling, sweet pineapple, and fluffy coconut topping for the perfect refreshing dessert. It’s light, easy to make, and perfect for summer gatherings, potlucks, or anytime you want a no-bake treat everyone will love!
No Bake Hawaiian Pineapple Coconut Lush Serves: 12
Prep time: 20 minutes
Chill time: 4 hours
You will need
• 2 cups graham cracker crumbs
• ½ cup butter, melted
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tub (8 oz) whipped topping, thawed, divided
• 1 (20 oz) can crushed pineapple, well drained
• 1 (3.4 oz) box instant coconut cream pudding mix
• 1½ cups cold milk
• ½ cup shredded coconut
• Drained pineapple chunks for topping, optional
• Maraschino cherries for topping, optional
To begin, in a mixing bowl, combine the graham cracker crumbs and melted butter.
Stir until all the crumbs are evenly coated and the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of a 9x13-inch dish to form an even crust. Place in the refrigerator to chill while preparing the next layer.
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar to the cream cheese and mix until fully combined and creamy.
Fold in half of the whipped topping until smooth and light.
Spread the cream cheese mixture evenly over the chilled crust.
In a separate bowl, combine the well-drained crushed pineapple with the coconut cream pudding mix and cold milk. Stir until the pudding mix is fully dissolved and the mixture begins to thicken.
Spread the pineapple pudding layer evenly over the cream cheese layer.
Spread the remaining whipped topping evenly over the top. Toast the coconut and sprinkle the shredded coconut evenly over the whipped topping.
Cover and refrigerate for at least 4 hours, or until fully set and chilled.
Slice and serve cold.
Tips and tricks!
• Drain the pineapple very well to prevent a watery dessert.
• Chill long enough so the layers fully set for clean slices.
• You can use a spatula to gently spread each layer so they stay even.
• Toast the coconut for extra flavour and texture if desired.
Substitutions
• Use vanilla pudding if coconut cream is unavailable
• Use homemade whipped cream instead of whipped topping
• Use vanilla wafer crumbs instead of graham crackers
Variations
• Cherry: Add maraschino cherries on top
• Extra Coconut: Add coconut extract to the cream cheese layer
• Pineapple Boost: Add small pineapple tidbits for texture
Storage
• Store covered in the refrigerator for up to 3 days
• Keep chilled until ready to serve
• Not recommended for freezing
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