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Homemade Coconut Cream Dessert photo

Coconut Cream Dessert

This Coconut Cream Dessert is a tropical delight! Creamy layers with a crunchy Oreo crust will impress everyone!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 14.3 ounces Golden Oreo sandwich cookies (36 cookies)
  • 6 tablespoons salted butter (melted and cooled)
For the Filling:
  • 16 ounces cream cheese (softened to room temperature)
  • 1 cup powdered sugar
  • 2 teaspoons coconut extract (divided)
  • 16 ounces frozen whipped topping (thawed and divided)
  • 6.8 ounces coconut cream instant pudding mix
  • 3 cups whole milk
For Garnish:
  • 1 cup shredded sweetened coconut (toasted)

Equipment

  • Mixing bowls
  • Whisk
  • 9x13 inch baking dish
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Preheat your oven to 350°F (175°C). Crush the Golden Oreo cookies into fine crumbs.
  2. Step 2: Mix the Oreo crumbs with melted butter until well combined. The mixture should hold together when pressed.
  3. Step 3: Press the crumb mixture firmly into the bottom of a 9x13 inch baking dish. Bake for about 10 minutes and then allow to cool completely.
  4. Step 4: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and 1 teaspoon of coconut extract, mixing until well combined.
  5. Step 5: Gently fold in half of the thawed whipped topping until no streaks remain.
  6. Step 6: In another bowl, whisk together the pudding mix and whole milk until smooth, then let sit for 2 minutes to thicken.
  7. Step 7: Fold the pudding mixture into the cream cheese and whipped topping mixture until fully combined, then spread over the cooled crust.
  8. Step 8: Top with the remaining whipped topping and smooth it out.
  9. Step 9: Sprinkle toasted shredded coconut over the top.
  10. Step 10: Cover and refrigerate for at least 4 hours, or overnight, to set properly.

Notes

  • Store covered in the refrigerator for up to 4 days.
  • Freeze for up to 2 months; thaw in the refrigerator overnight before serving.
  • For a low-carb version, use almond flour instead of Oreos.