\n<\/a><\/div>\n\nDinner<\/p>\nThe Perfect Strawberry Delight<\/a><\/h3>\n<\/svg>4 hrs 58 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\nLemon Lush<\/a><\/h3>\n<\/svg>2 hrs 25 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\nLayered Pistachio Dessert<\/a><\/h3>\n<\/svg>3 hrs 50 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\nChocolate Lasagna<\/a><\/h3>\n<\/svg>3 hrs 35 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit and spray a 9\u00d713 x 2.5-inch baking dish with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nWhisk together 1 \u00be cups all-purpose flour<\/span>, \u2154 cup powdered sugar<\/span>, \u00bd cup toasted coconut<\/span>, and \u00bd teaspoon salt<\/span> in a large bowl. Add 1 cup unsalted butter<\/span> and cut it in with a fork or pastry blender until crumbly. Use your fingers to rub the butter into the flour mixture until it begins to form a dough, but still quite dry and crumbly.<\/span><\/p>\n<\/li>\n\nPress the dough into the bottom of the prepared pan and bake for 23-25 minutes, until golden brown around the edges and just starting to brown on top. Remove from the oven and let cool completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Layer<\/h4>\n\n\nAdd 16 ounces softened cream cheese<\/span>, \u2154 cup granulated sugar<\/span>, and 1 teaspoon vanilla extract<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nSpread the cream cheese mixture evenly over the cooled crust and place in the refrigerator while you prepare the coconut cream layer.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCoconut Cream Layer<\/h4>\n\n\nAdd 2 (3.4-ounce) boxes instant coconut cream pudding<\/span> and 3 cups cold whole milk<\/span> to a large bowl and whisk it for about 2 minutes, until it begins to thicken.<\/span><\/p>\n<\/li>\n\nSpread the coconut pudding evenly over the chilled cream cheese layer.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhipped Topping layer<\/h4>\n\n\nSpread 1 (8-ounce) container thawed whipped topping<\/span> evenly over the top of the coconut pudding and cover with plastic wrap. <\/span><\/p>\n<\/li>\n\nChill for at least 1 hour before serving, then top with 2 cups toasted coconut<\/span> and serve. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong> Coconut Lush is best served chilled and keeps in the fridge for 3\u20134 days. You can prep the crust a day ahead and leave it at room temperature until ready to assemble.<\/span><\/p>\n<\/div>\n\nCalories: <\/span>478<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>305<\/span>mg<\/span><\/span>Potassium: <\/span>189<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>820<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>102<\/span>mg<\/span><\/span>Iron: <\/span>
\n<\/a><\/div>\n\nDesserts<\/p>\nLemon Lush<\/a><\/h3>\n<\/svg>2 hrs 25 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\nLayered Pistachio Dessert<\/a><\/h3>\n<\/svg>3 hrs 50 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\nChocolate Lasagna<\/a><\/h3>\n<\/svg>3 hrs 35 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit and spray a 9\u00d713 x 2.5-inch baking dish with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nWhisk together 1 \u00be cups all-purpose flour<\/span>, \u2154 cup powdered sugar<\/span>, \u00bd cup toasted coconut<\/span>, and \u00bd teaspoon salt<\/span> in a large bowl. Add 1 cup unsalted butter<\/span> and cut it in with a fork or pastry blender until crumbly. Use your fingers to rub the butter into the flour mixture until it begins to form a dough, but still quite dry and crumbly.<\/span><\/p>\n<\/li>\n\nPress the dough into the bottom of the prepared pan and bake for 23-25 minutes, until golden brown around the edges and just starting to brown on top. Remove from the oven and let cool completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Layer<\/h4>\n\n\nAdd 16 ounces softened cream cheese<\/span>, \u2154 cup granulated sugar<\/span>, and 1 teaspoon vanilla extract<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nSpread the cream cheese mixture evenly over the cooled crust and place in the refrigerator while you prepare the coconut cream layer.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCoconut Cream Layer<\/h4>\n\n\nAdd 2 (3.4-ounce) boxes instant coconut cream pudding<\/span> and 3 cups cold whole milk<\/span> to a large bowl and whisk it for about 2 minutes, until it begins to thicken.<\/span><\/p>\n<\/li>\n\nSpread the coconut pudding evenly over the chilled cream cheese layer.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhipped Topping layer<\/h4>\n\n\nSpread 1 (8-ounce) container thawed whipped topping<\/span> evenly over the top of the coconut pudding and cover with plastic wrap. <\/span><\/p>\n<\/li>\n\nChill for at least 1 hour before serving, then top with 2 cups toasted coconut<\/span> and serve. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong> Coconut Lush is best served chilled and keeps in the fridge for 3\u20134 days. You can prep the crust a day ahead and leave it at room temperature until ready to assemble.<\/span><\/p>\n<\/div>\n\nCalories: <\/span>478<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>305<\/span>mg<\/span><\/span>Potassium: <\/span>189<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>820<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>102<\/span>mg<\/span><\/span>Iron: <\/span>
\n<\/a><\/div>\n\nDesserts<\/p>\nLayered Pistachio Dessert<\/a><\/h3>\n<\/svg>3 hrs 50 mins<\/p>\n<\/div>\n<\/article>\n\n<\/a><\/div>\n\nDesserts<\/p>\nChocolate Lasagna<\/a><\/h3>\n<\/svg>3 hrs 35 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit and spray a 9\u00d713 x 2.5-inch baking dish with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nWhisk together 1 \u00be cups all-purpose flour<\/span>, \u2154 cup powdered sugar<\/span>, \u00bd cup toasted coconut<\/span>, and \u00bd teaspoon salt<\/span> in a large bowl. Add 1 cup unsalted butter<\/span> and cut it in with a fork or pastry blender until crumbly. Use your fingers to rub the butter into the flour mixture until it begins to form a dough, but still quite dry and crumbly.<\/span><\/p>\n<\/li>\n\nPress the dough into the bottom of the prepared pan and bake for 23-25 minutes, until golden brown around the edges and just starting to brown on top. Remove from the oven and let cool completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Layer<\/h4>\n\n\nAdd 16 ounces softened cream cheese<\/span>, \u2154 cup granulated sugar<\/span>, and 1 teaspoon vanilla extract<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nSpread the cream cheese mixture evenly over the cooled crust and place in the refrigerator while you prepare the coconut cream layer.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCoconut Cream Layer<\/h4>\n\n\nAdd 2 (3.4-ounce) boxes instant coconut cream pudding<\/span> and 3 cups cold whole milk<\/span> to a large bowl and whisk it for about 2 minutes, until it begins to thicken.<\/span><\/p>\n<\/li>\n\nSpread the coconut pudding evenly over the chilled cream cheese layer.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhipped Topping layer<\/h4>\n\n\nSpread 1 (8-ounce) container thawed whipped topping<\/span> evenly over the top of the coconut pudding and cover with plastic wrap. <\/span><\/p>\n<\/li>\n\nChill for at least 1 hour before serving, then top with 2 cups toasted coconut<\/span> and serve. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong> Coconut Lush is best served chilled and keeps in the fridge for 3\u20134 days. You can prep the crust a day ahead and leave it at room temperature until ready to assemble.<\/span><\/p>\n<\/div>\n\nCalories: <\/span>478<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>305<\/span>mg<\/span><\/span>Potassium: <\/span>189<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>820<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>102<\/span>mg<\/span><\/span>Iron: <\/span>
\n<\/a><\/div>\n\nDesserts<\/p>\nChocolate Lasagna<\/a><\/h3>\n<\/svg>3 hrs 35 mins<\/p>\n<\/div>\n<\/article>\n<\/div>\n<\/section>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\nCrust<\/h4>\n\n\nPreheat the oven to 350 degrees Fahrenheit and spray a 9\u00d713 x 2.5-inch baking dish with nonstick cooking spray. Set aside.<\/span><\/p>\n<\/li>\n\nWhisk together 1 \u00be cups all-purpose flour<\/span>, \u2154 cup powdered sugar<\/span>, \u00bd cup toasted coconut<\/span>, and \u00bd teaspoon salt<\/span> in a large bowl. Add 1 cup unsalted butter<\/span> and cut it in with a fork or pastry blender until crumbly. Use your fingers to rub the butter into the flour mixture until it begins to form a dough, but still quite dry and crumbly.<\/span><\/p>\n<\/li>\n\nPress the dough into the bottom of the prepared pan and bake for 23-25 minutes, until golden brown around the edges and just starting to brown on top. Remove from the oven and let cool completely.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCream Cheese Layer<\/h4>\n\n\nAdd 16 ounces softened cream cheese<\/span>, \u2154 cup granulated sugar<\/span>, and 1 teaspoon vanilla extract<\/span> to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.<\/span><\/p>\n<\/li>\n\nSpread the cream cheese mixture evenly over the cooled crust and place in the refrigerator while you prepare the coconut cream layer.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nCoconut Cream Layer<\/h4>\n\n\nAdd 2 (3.4-ounce) boxes instant coconut cream pudding<\/span> and 3 cups cold whole milk<\/span> to a large bowl and whisk it for about 2 minutes, until it begins to thicken.<\/span><\/p>\n<\/li>\n\nSpread the coconut pudding evenly over the chilled cream cheese layer.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n\nWhipped Topping layer<\/h4>\n\n\nSpread 1 (8-ounce) container thawed whipped topping<\/span> evenly over the top of the coconut pudding and cover with plastic wrap. <\/span><\/p>\n<\/li>\n\nChill for at least 1 hour before serving, then top with 2 cups toasted coconut<\/span> and serve. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStorage Instructions:<\/strong> Coconut Lush is best served chilled and keeps in the fridge for 3\u20134 days. You can prep the crust a day ahead and leave it at room temperature until ready to assemble.<\/span><\/p>\n<\/div>\n\nCalories: <\/span>478<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>49<\/span>g<\/span><\/span>Protein: <\/span>6<\/span>g<\/span><\/span>Fat: <\/span>30<\/span>g<\/span><\/span>Saturated Fat: <\/span>20<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>6<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>65<\/span>mg<\/span><\/span>Sodium: <\/span>305<\/span>mg<\/span><\/span>Potassium: <\/span>189<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>36<\/span>g<\/span><\/span>Vitamin A: <\/span>820<\/span>IU<\/span><\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span>Calcium: <\/span>102<\/span>mg<\/span><\/span>Iron: <\/span>
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/coconut-cream-lush-1.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/coconut-cream-lush-1.jpg\")
<\/div>\n![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/coconut-lush-1200x1799.jpg\"\/)
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/coconut-lush-1200x1799.jpg\")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/IngredientsWithLabelsCoconutLushCrust-1200x800.png\"\/ "\\"My")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/IngredientsWithLabelsCoconutLushCrust-1200x800.png\" "\\"My")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/IngredientsWithLabelsCoconutLushLayers-1200x800.png\"\/ "\\"My")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/IngredientsWithLabelsCoconutLushLayers-1200x800.png\" "\\"My")
<\/figure>\n![\"Crust](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-1200x800.jpg\"\/ "\\"My")
![\"Crust](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Crust](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-1-1200x800.jpg\"\/ "\\"My")
![\"Crust](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-1-1200x800.jpg\" "\\"My")
<\/figure>\n![\"crust](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-2-1200x833.jpg\"\/ "\\"My")
![\"crust](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-2-1200x833.jpg\" "\\"My")
<\/figure>\n![\"Cream](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-3-1200x800.jpg\"\/ "\\"My")
![\"Cream](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-3-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-4-1200x800.jpg\"\/ "\\"My")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-4-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-5-1200x800.jpg\"\/ "\\"My")
![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-5-1200x800.jpg\" "\\"My")
<\/figure>\n![\"Pudding](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-6-1200x816.jpg\"\/ "\\"My")
![\"Pudding](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-6-1200x816.jpg\" "\\"My")
<\/figure>\n![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-7-1200x820.jpg\"\/ "\\"My")
![\"Someone](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/CoconutLush-7-1200x820.jpg\" "\\"My")
<\/figure>\n<\/figure>\n![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/05\/coconut-lush-1-1200x1799.jpg\"\/)
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<\/figure>\n![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/03\/strawberry-delite-1.jpg\"\/)
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/03\/strawberry-delite-1.jpg\")
<\/a><\/div>\n