Coconut Cream Pudding Squares

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Coconut Cream Pudding Squares

Indulge in the ultimate tropical comfort with these Coconut Cream Pudding Squares. This delightful dessert features a buttery, nutty shortbread crust, a rich and silky coconut-infused pudding layer, and a cloud-like topping of sweetened whipped cream. Toasted coconut flakes and crunchy pecans add the perfect texture contrast, making this nostalgic treat irresistible for any occasion.

Ingredients

For the Pecan Shortbread Crust:

  • 1 cup (226g) unsalted butter, softened

  • ½ cup (100g) packed light brown sugar

  • 1 cup (125g) all-purpose flour

  • 1 cup (110g) pecans, finely chopped

For the Coconut Cream Layer:

  • 1 package (5.1 oz or 144g) instant coconut cream pudding mix (or instant vanilla pudding mix + 1 tsp coconut extract)

  • 1 cup (240ml) whole milk

  • 1 cup (240g) cream of coconut (e.g., Coco López)

  • 1 package (8 oz or 226g) cream cheese, softened

  • 1 cup (approx. 85g) sweetened shredded coconut

For the Whipped Cream Topping & Garnish:

  • 2 cups (480ml) heavy cream, very cold

  • ½ cup (60g) powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup (approx. 85g) sweetened shredded coconut

  • ½ cup (55g) pecans, chopped (toasted, optional)

Instructions

1. Prepare the Pecan Shortbread Crust

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

  2. In a medium bowl, cream together the softened butter and brown sugar until light and fluffy.

  3. Add the all-purpose flour and mix on low speed until the dough comes together and looks crumbly.

  4. Stir in the finely chopped pecans.

  5. Press the dough evenly into the bottom of the prepared baking pan.

  6. Bake for 15-18 minutes, or until the edges are lightly golden brown.

  7. Let the crust cool completely on a wire rack.

2. Prepare the Coconut Cream Layer

  1. In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.

  2. In a separate medium bowl, whisk together the instant pudding mix, whole milk, and cream of coconut until smooth and slightly thickened.

  3. Gradually pour the pudding mixture into the cream cheese while beating on medium-low speed until fully incorporated and thick.

  4. Fold in the 1 cup of shredded coconut with a spatula.

  5. Spread the coconut cream filling evenly over the completely cooled crust.

  6. Refrigerate the pan while you prepare the whipped topping.

3. Prepare the Whipped Cream & Garnish

  1. In a large, chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer (or stand mixer) on medium-high speed until stiff peaks form. Be careful not to overbeat.

  2. Spread the whipped cream evenly over the chilled coconut cream layer.

4. Garnish and Chill

  1. Sprinkle the remaining 1 cup of shredded coconut over the top of the whipped cream.

  2. Evenly distribute the ½ cup of chopped pecans (toasted, if desired) over the coconut.

  3. Cover the baking pan securely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set properly.

5. Serve

  1. Once chilled, use the parchment paper overhang to lift the entire dessert block out of the pan.

  2. Place it on a cutting board and use a sharp knife, wiped clean between cuts, to slice into neat squares.

  3. Serve chilled.

Tips

  • Toast Your Pecans & Coconut: For deeper flavor, lightly toast the pecans and shredded coconut used for garnish in a dry skillet over medium heat until fragrant, watching closely to prevent burning. Cool completely before using.

  • Room Temperature Ingredients: Ensure your cream cheese and butter are truly at room temperature (not just slightly softened) to prevent lumps in the crust and filling.

  • Cream of Coconut: This is a sweetened, thick coconut product often found in the drink mixer aisle. It is not the same as canned coconut milk or coconut cream.

  • Clean Cuts: For perfect, clean squares, dip your knife in hot water and wipe it dry before each cut.

  • Pudding Flavor: If you cannot find instant coconut cream pudding, instant French vanilla or plain vanilla pudding works well, especially when ½ teaspoon of coconut extract is added.

Storage and Reheating

  • Storage: Store the coconut cream pudding squares in an airtight container in the refrigerator. They will remain fresh and best in texture for up to 4 days.

  • Reheating: This dessert is intended to be served chilled. Reheating is not recommended.

Serving Suggestions

These squares are perfect as they are, but you can dress them up for a party:

  • Serve alongside a small bowl of fresh berries (strawberries, raspberries) to cut the sweetness with tartness.

  • Drizzle a little caramel or chocolate sauce over individual plates before placing a square on top.

  • A small cup of coffee or a chilled glass of milk complements the rich flavors beautifully.

Closing

This no-bake dessert is a guaranteed crowd-pleaser, combining the nostalgic flavors of a classic coconut cream pie with the ease of a dessert square. With its crunchy pecan crust, creamy coconut filling, and airy whipped topping, it’s the perfect way to bring a touch of the tropics to your dessert table. Enjoy!

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