Pineapple Lush

5 from 6 votes

This no bake pineapple lush cake is creamy, cool and perfect for hot weather. With its tropical pineapple and coconut flavors, it’s the kind of dessert that feels like a vacation. Make it ahead for stress-free entertaining.

Prep Time20

Refrigerate to Set3

Total Time3 20

Course: Dessert

Cuisine: American

Keyword: cake, No Bake

Servings:

Author: Bella Bucchiotti

Equipment

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

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.

Nutrition

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