If you’re dreaming of a slice of tropical sunshine, let me introduce you to Pina Colada Lush—the ultimate no-bake dessert that layers creamy, fruity, and coconutty goodness into one sweet, irresistible bite. With its buttery graham cracker crust, smooth and tangy pineapple cream cheese, and an oh-so-lush coconut pudding, this recipe is the perfect vacation for your taste buds, all without turning on your oven. One forkful, and you’ll be transported straight to a breezy beachside paradise!
Ingredients You’ll Need
The beauty of Pina Colada Lush is in its simplicity: every ingredient brings something essential, whether it’s texture, flavor, or color that whispers “tropical getaway.” Let’s look at how each piece infuses the dessert with magic.
- Graham cracker crumbs: These make a classic, crumbly crust that’s sturdy enough to hold all those luscious layers.
- Granulated sugar: Just a touch sweetens the base and balances the tangy and creamy components above.
- Unsalted butter (melted): Helps press all the graham cracker crumbs together for a satisfying, no-bake crust.
- Cream cheese (softened): Adds that signature richness and velvety texture to the cream layer.
- Powdered sugar: Melts into the cream cheese without grittiness, giving it a gentle sweetness.
- Crushed pineapple (drained): Packs each bite with bright, juicy tropical flavor—be sure to drain well so your layer sets up nicely.
- Coconut extract: Just a half teaspoon turns up the coconut aroma, hinting at real pina coladas.
- Whipped topping (thawed): Fluffy and light, it lends airiness and keeps the layers from becoming too dense.
- Instant vanilla pudding mix: Effortlessly thickens the next layer, giving the lush its signature creamy structure.
- Cold milk: Essential for activating the pudding mix and creating that soft-set texture.
- Cream of coconut: Infuses every spoonful with a sweet, pure coconut flavor, taking it over the top.
- Shredded sweetened coconut (plus extra for topping): For a chewy, irresistible finish and a pretty presentation.
- Maraschino cherries and pineapple wedges (optional): The finishing touch for the most festive, colorful look—totally Instagram-worthy!
How to Make Pina Colada Lush
Step 1: Make the Graham Cracker Crust
Start by combining your graham cracker crumbs, granulated sugar, and melted butter in a medium bowl. Mix everything until the texture resembles wet sand. Then, press it firmly and evenly into the bottom of a 9×13-inch baking dish—you want it nice and compact so the filling holds well. Pop it into the fridge so the crust can chill and set while you prep the luscious layers on top.
Step 2: Whip Up the Pineapple Cream Cheese Layer
In a large bowl, beat together the softened cream cheese and powdered sugar until it’s completely smooth and creamy (no lumps allowed!). Stir in your well-drained crushed pineapple and a splash of coconut extract. Fold in half of your whipped topping; it should look fluffy and light, almost like a tropical cloud! Gently spread this creamy pineapple layer over your chilled crust.
Step 3: Prepare the Coconut Pudding Layer
Grab a second bowl and whisk the instant vanilla pudding mix with the cold milk and dreamy cream of coconut. After about two minutes, the mixture will thicken up beautifully. Fold in your remaining whipped topping and shredded coconut for a perfect blend of creamy with a hint of chew. Spread this luscious coconut pudding evenly over the pineapple layer, smoothing the top for a pretty finish.
Step 4: Add the Finishing Touches
Sprinkle more shredded coconut over the top for texture and visual flair. If you’re feeling extra festive (and why not?), dot the top with maraschino cherries and pineapple wedges. The whole thing gets covered and chilled in the fridge for at least four hours. That patience pays off: by the time it’s ready, every layer will have set perfectly, and you’ll have the most delightful sliceable Pina Colada Lush!
How to Serve Pina Colada Lush
Garnishes
Nothing finishes off a Pina Colada Lush quite like a rain of extra shredded coconut, a pop of maraschino cherries, and a little fresh pineapple on top. If you really want to impress, lightly toast the coconut in a dry skillet for a few minutes—it brings a golden color and nutty flavor that’s worth the extra step!
Side Dishes
This lush is a show-stopper on its own, but it pairs beautifully with a platter of fresh tropical fruit or a cool glass of sparkling lemonade. Honestly, anything light and refreshing works; the dessert’s creamy richness shines even brighter with a fruity sidekick.
Creative Ways to Present
Take your Pina Colada Lush to the next level by serving it in individual parfait glasses or clear mason jars—perfect for parties! For a fun twist, try cutting it into squares and serving them on a palm leaf platter, or add tiny cocktail umbrellas for a genuine vacation vibe.
Make Ahead and Storage
Storing Leftovers
Cover the dish tightly with plastic wrap or keep leftover slices in an airtight container in the refrigerator. Pina Colada Lush stays beautifully fresh for up to three days—just make sure it’s well-covered to preserve its texture and lushness!
Freezing
You can freeze the assembled dessert, wrapped tightly, for up to a month. Let it thaw overnight in the fridge before serving. The texture will be a bit firmer but still deliciously creamy—just sprinkle fresh coconut on top before digging in for best results.
Reheating
No need to reheat this dessert (what a relief in the summer!), but if serving from frozen, let it sit at room temperature for 15–20 minutes to slightly soften before slicing and enjoying.
FAQs
Can I substitute the cream of coconut with coconut milk?
Coconut milk won’t provide the same sweetness or thick, rich texture that cream of coconut brings. If you must substitute, stir in a little extra sugar to taste, but for that classic Pina Colada Lush flavor, cream of coconut really is the star!
Is there a way to make this dessert gluten-free?
Absolutely! Substitute gluten-free graham crackers for the crust, and double-check that your pudding mix is certified gluten-free. The rest of the ingredients are typically safe, but always read your labels if you have sensitivities.
Can I use homemade whipped cream instead of store-bought whipped topping?
You sure can! Just whip up about 2 cups of heavy cream with a couple tablespoons of powdered sugar for stability. Homemade whipped cream makes the layers even more decadent, though it may not hold quite as long as whipped topping, so serve promptly.
Can I prepare Pina Colada Lush ahead of time?
Yes, and in fact, it’s even better when made a day ahead! Chilling overnight allows the flavors to combine and the layers to set perfectly, making the dessert easy to slice and serve at your event.
How do I toast coconut for the topping?
Spread the shredded coconut on a dry skillet over medium heat, stirring often until golden brown and fragrant—just a couple of minutes will do. Watch closely; it can go from perfect to burnt fast! Sprinkle it on top just before serving for added crunch and flavor.
Final Thoughts
With its unbeatable combination of creamy, fruity, and coconutty layers, Pina Colada Lush is a surefire way to wow your friends and bring a taste of paradise to your table. If you love easy desserts that look as impressive as they taste, add this recipe to your summer lineup and get ready for rave reviews. Give it a try—you’ll be making it on repeat!
Print
Pina Colada Lush Recipe
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of a Pina Colada with this delightful no-bake lush dessert. Layers of creamy pineapple-coconut goodness on a graham cracker crust make this a perfect treat for a summer gathering.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 teaspoon coconut extract
- 1 (8-ounce) container whipped topping, thawed
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 cup cold milk
- 1/2 cup cream of coconut
- 1/4 cup shredded sweetened coconut, plus extra for topping
- Maraschino cherries and pineapple wedges for garnish (optional)
Instructions
- Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9×13-inch baking dish and chill.
- Prepare the Filling: Beat cream cheese and powdered sugar until smooth. Mix in pineapple, coconut extract, and half of the whipped topping. Spread over the crust.
- Make the Top Layer: Whisk together vanilla pudding mix, milk, and cream of coconut. Fold in remaining whipped topping and coconut. Spread over the pineapple layer.
- Chill and Serve: Garnish with coconut, cherries, and pineapples. Refrigerate for at least 4 hours before serving.
Notes
- For added crunch, toast the shredded coconut before sprinkling on top.
- This dessert can be made a day in advance and kept refrigerated.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 25 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
