Description

Enjoy a creamy, dreamy tropical dessert without the added sugar! This Easy Sugar-Free No-Bake Coconut Cream Lush features four irresistible layers: a buttery graham cracker crust, fluffy sweetened cream cheese filling, silky coconut pudding, and a light whipped topping finished with golden toasted coconut. Perfect for summer potlucks, family gatherings, holidays, and make-ahead entertaining, this refreshing 9×13-inch dessert delivers classic coconut cream pie flavor with just 5 grams of net carbs per serving (estimated). Best of all, there’s no oven required!

Ingredients

Scale

For the Crust:

2 cups sugar-free graham cracker crumbs (or almond flour crumbs)
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar-free sweetener (allulose or monk fruit)

For the Cream Cheese Layer:

8 ounces cream cheese, softened
1 cup powdered sugar-free sweetener (allulose or monk fruit blend)
1 teaspoon pure vanilla extract
1 cup sugar-free whipped topping, thawed

For the Coconut Pudding Layer:

2 packages (3.4 ounces each) sugar-free instant coconut cream pudding mix
3 cups cold unsweetened almond milk

For the Topping:

1 1/2 cups sugar-free whipped topping, thawed
1/2 cup unsweetened shredded coconut, toasted

Instructions

1. Prepare the Crust: In a medium bowl, combine the sugar-free graham cracker crumbs, melted butter, and granulated sugar-free sweetener. Mix until evenly moistened. Press firmly into the bottom of a 9×13-inch baking dish. Freeze for 15 minutes to help the crust set.

2. Make the Cream Cheese Layer: Beat the softened cream cheese, powdered sugar-free sweetener, and vanilla extract with an electric mixer until smooth and creamy. Gently fold in 1 cup of thawed whipped topping. Spread the mixture evenly over the chilled crust.

3. Prepare the Coconut Pudding: In a separate bowl, whisk together the sugar-free instant coconut cream pudding mix and cold unsweetened almond milk for 1–2 minutes until thickened. Spread the pudding evenly over the cream cheese layer.

4. Add the Topping and Chill: Spread the remaining 1 1/2 cups of whipped topping over the pudding layer. Sprinkle with toasted shredded coconut. Refrigerate for at least 4 hours, preferably overnight, until completely set. Slice into 12 squares and serve chilled.

Notes

Toast the Coconut: Heat shredded coconut in a dry skillet over medium-low heat for 3–4 minutes, stirring constantly until lightly golden and fragrant.
Use Powdered Sweetener: Powdered sugar-free sweetener creates a smoother cream cheese filling without a grainy texture.
Chill Thoroughly: Refrigerate for at least 4 hours or overnight for firm layers and clean slices.
Pudding Alternative: If sugar-free coconut cream pudding is unavailable, use two packages of sugar-free vanilla instant pudding with 1 teaspoon of coconut extract.
Low-Carb Crust Option: Substitute sugar-free graham cracker crumbs with almond flour crumbs for a grain-free alternative.
Dairy-Free Option: Use dairy-free cream cheese, coconut oil instead of butter, and dairy-free sugar-free whipped topping.
Storage: Cover and refrigerate leftovers for up to 4–5 days.
Make Ahead: Prepare this dessert a day before serving for the best texture and flavor.
Serving Suggestion: Serve chilled with extra toasted coconut sprinkled on top.

Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 285 kcal
Fat: 24 g
Carbohydrates: 11 g
Fiber: 6 g
Protein: 4 g