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If you love creamy, tropical desserts that require no baking, this pineapple lush is the perfect pick for summer gatherings. It layers a crisp coconut‑graham crust with tangy cream cheese filling, juicy pineapple and silky vanilla pudding, all topped with toasted coconut. Bright, fresh and effortlessly impressive, it brings a burst of island flavor to your table with minimal effort. Ideal for potlucks or relaxing at home, this lush-style dessert looks fancy but is amazingly easy to make.
Pineapple lush is a no bake tropical dessert layering creamy filling, fresh pineapple and pudding over a coconut‑graham crust for effortless summer indulgence.
Also try pineapple upside down cupcakes, granola bars, berry parfait, buttercream sandwich cookies, and cherry cheesecake icebox cake.
Why You’ll Love It
No bake ease: Perfect for hot days since there is no baking involved,
Tropical flavor: Pineapple, coconut and vanilla pudding create a bright island taste.
Impressive presentation: Layers look stunning in a glass dish without fuss.
Make‑ahead ready: Chill time rewards you with crowd‑pleasing dessert.
Coconut Pineapple Lush Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Graham crumbs: Form the base for a sturdy, buttery crust.
Shredded coconut: Adds chewy texture and tropical flavor to the crust.
Butter: Binds the crust and adds rich flavor.
Cream cheese: Creates the creamy cheesecake layer.
Icing sugar: Sweetens the cream cheese mixture smoothly.
Lemon juice: Adds brightness and balances the richness.
Pineapple: Fresh and juicy, it gives a sweet, fruity burst.
Vanilla pudding mix: Adds a smooth, flavorful layer.
Coconut milk: Enhances the tropical flavor.
Whipping cream: Whips into soft peaks to lighten the filling.
How to Make Tropical Pineapple Lush
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the pudding: Prepare the vanilla pudding according to package instructions and set aside.
Make the crust: Combine graham crumbs, shredded coconut and melted butter, then press into a baking dish and refrigerate.
Mix the filling: Beat cream cheese until smooth, then mix in icing sugar and lemon juice until well combined.
Whip the cream: Beat whipping cream until soft peaks form, add coconut milk and beat to stiff peaks.
Fold and layer: Gently fold whipped cream into cream cheese mixture. Layer pineapple chunks on the crust, then add half the cheesecake mix, the pudding and the rest of the cheesecake mix.
Chill and top: Chill in the refrigerator to set. Toast additional coconut and sprinkle on top before serving.
Substitutions and Variations
Use canned pineapple: If fresh pineapple isn’t available, use canned chunks, well-drained.
Swap pudding flavor: Try coconut or banana pudding instead of vanilla for a twist.
Make it gluten free: Use gluten free graham-style crumbs for the crust.
Serving Suggestions
Appetizers: Start your delicious meal with spicy Thai basil chicken skewers or perhaps some flank steak tacos.
Main dishes: Next up, enjoy Caprese pasta salad or perhaps some honey ginger chicken with hibachi noodles.
Dessert: Finish off with this delicious pineapple lush.
How to Store Pineapple Lush
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 to 5 days.
Freeze: I don’t recommend freezing this dessert because the texture will break down.
Top Tips
Use room temperature cream cheese: This ensures a smooth, lump-free filling.
Chill each layer briefly: A few minutes in the fridge between layers helps keep things tidy.
Toast the coconut last minute: This keeps it crunchy and aromatic for serving.
Layered Pineapple Lush Dessert FAQs
A lush (sometimes known as a dessert lasagna) is a layered dessert that has a graham cracker or cookie crust and then has a layer of cheesecake mousse or pudding, and whipped cream. Some recipes, like this coconut pineapple lush, will include fruit. Lush desserts are no bake, perfect for a pot luck, can be made ahead and easy to transport.
No, a few hours in the fridge is enough, but overnight does help it slice better.
Yes, double the recipe for a 9 x 13-inch pan and adjust the layering.
No Bake Coconut Pineapple Lush Cake Recipe
Pineapple Lush
Equipment
- Baking Dish 8-Inch Square
Ingredients
For the Crust
- 1 ½ Cups graham crumbs
- ½ Cup shredded coconut, unsweetened
- ¼ Cup butter, melted
For the Topping
- 8 Ounces cream cheese
- 1 Cup icing sugar
- 1 Teaspoon lemon juice
- 1 Cup pineapple, fresh, cut into chunks
- 1 Box vanilla pudding mix , 4-serving size box, plus milk amount as per box
- ½ Cup coconut milk
- 1 Cup whipping cream
Instructions
- Make pudding according to package. Set aside.
- Add graham crumbs, shredded coconut, and melted butter to a mixing bowl. Combine and pour into an 8-inch square baking dish. Pat down and place in refrigerator.
- With an electric mixer, beat cream cheese until smooth and creamy. Add icing sugar and beat again until any lumps are gone. Add lemon juice and mix again. Place in refrigerator to set.
- Beat heavy cream until soft peaks form. Add coconut milk and beat again until stiff peaks form.
- Gently fold whipped cream mixture into cream cheese mixture.
- Place pineapple chunks onto crust. Add half the cheesecake mixture on top and spread evening. Add pudding and spread evenly. Pour remaining cheesecake mixture over top. Place in fridge for at least 2 hours to set.
- When ready to serve, toast ½ cup shredded or flaked coconut and sprinkle on top.
Notes
Chill each layer briefly: A few minutes in the fridge between layers helps keep things tidy.
Toast the coconut last minute: This keeps it crunchy and aromatic for serving.
Nutrition
This pineapple lush cake is a crowd-pleasing dessert that checks every box for summer parties, barbecues and potlucks. It’s creamy, cool and layered with tropical flavor, yet easy enough for any home baker to pull off. Whether you serve it after a casual dinner or as part of a big spread, this no bake treat will always be a hit. The balance of fresh fruit, smooth filling and crunchy coconut crust makes every bite of this pineapple coconut dessert absolutely irresistible.
Other Recipe to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I am not really a coconut lover, but I enjoyed it so much!
Yum! This looks so tasty!