Pina Colada Lush Dessert Recipe

A Taste of Sunshine

I have a favorite summer memory. My grandson tried a pina colada on vacation. He said it tasted like a sunny day. I wanted to capture that taste in a dessert. So I created this Pina Colada Lush.

It is a no-bake treat, perfect for hot days. The kitchen stays cool. You get all the tropical flavor. Doesn’t that sound nice? What is your favorite summer food memory? Tell me about it.

Let’s Build Our Layers

First, we make the crust. Graham crackers, butter, and sugar. Press it into your dish. A good crust is the foundation. It holds everything together. Bake it briefly, then let it cool completely.

Next, the creamy layer. Beat the cream cheese until it’s smooth. This matters because lumps are no fun. Gently fold in the whipped topping. This makes it light and fluffy. Spread it over the cool crust.

The Tropical Heart

Now for the magic. Mix crushed pineapple and coconut cream. Add a little sugar and pudding mix. Stir and watch it thicken. It becomes a sunny, tropical cloud. I still laugh at how easy it is.

*Fun fact*: The pudding mix isn’t cooked. It thickens the pineapple juice and coconut milk all on its own. Isn’t that clever? Spread this over the cream cheese layer. Be gentle to keep the layers pretty.

The Finishing Touch

Almost done! Spread on more whipped topping. Now, toast some shredded coconut. Just put it in a dry pan. Shake it until it turns light brown. Doesn’t that smell amazing? It adds a warm, nutty crunch.

Sprinkle the toasted coconut on top. Add a cherry if you like. This final touch matters. It makes the dessert look special. We eat with our eyes first. Do you prefer your coconut toasted or plain?

The Hardest Part

You must wait. Cover the dish and chill it. Wait at least four hours. Overnight is even better. This waiting matters most. It lets the flavors become friends. The layers set into perfect slices.

When you finally cut it, you’ll see all the beautiful layers. Serve it cold. Each bite is a vacation. What song makes you feel like you’re on a tropical beach? I’d love to know your pick.

Ingredients:

Ingredient	Amount	Notes
Graham cracker crumbs	1 1/2 cups	For the crust
Unsalted butter	1/2 cup	Melted, for the crust
Granulated sugar	1/4 cup	For the crust
Cream cheese	8 oz	Softened, for the cream cheese layer
Powdered sugar	1/2 cup	For the cream cheese layer
Whipped topping	1 cup	Thawed, for the cream cheese layer
Crushed pineapple	1 (20 oz) can	Drained, for the pineapple layer
Coconut cream (or coconut milk)	1 cup	For the pineapple layer
Granulated sugar	1/2 cup	For the pineapple layer
Instant vanilla pudding mix	1 (3.4 oz) package	For the pineapple layer
Whipped topping	1 cup	Thawed, for the topping
Shredded coconut	1/4 cup	Toasted, for garnish
Maraschino cherries	As desired	For garnish, optional

My Tropical Dream in a Dish

Hello, my dear. Come sit at the table. Let me tell you about my Pina Colada Lush. It tastes like a summer vacation. I first made it for a book club party. Everyone asked for the recipe. I still laugh at that.

It has layers of crunchy crust, creamy filling, and fruity pineapple. Doesn’t that sound wonderful? The best part is no baking, except the crust. It’s a cool, sweet treat. It always makes me smile. Let’s make it together.

Step 1: First, turn your oven to 350 degrees. Mix the graham crumbs, melted butter, and sugar. Press it into your baking dish. Bake it for about 8 minutes. Let it cool completely. A warm crust makes the cream melt. We don’t want that.

Step 2: Now, beat the cream cheese and powdered sugar. Make it nice and smooth. Then, gently fold in the whipped topping. Spread this over your cool crust. (My hard-learned tip: Let your cream cheese sit out first. Cold cream cheese makes lumpy filling!).

Step 3: Here’s the tropical part. Drain your crushed pineapple well. Mix it with coconut cream, sugar, and pudding powder. Stir until it gets thick. Carefully spread it over the cream cheese. Doesn’t that smell amazing already?

Step 4: Almost done! Spread the last cup of whipped topping on top. Sprinkle on your toasted coconut. Add a cherry if you like. It looks so pretty. Toasting tip: do you watch the coconut closely or walk away? Share below!

Step 5: Patience is key now. Cover the dish and put it in the fridge. Let it chill for at least four hours. Overnight is even better. The layers need time to become friends. Then, cut into squares and serve cold.

Cook Time: 4–6 hours (chilling)
Total Time: 4 hours 15 minutes
Yield: 12 servings
Category: Dessert, No-Bake

Make It Your Own Tropical Twist

Recipes are just a starting point. You can play with them. Here are three fun ideas for our Lush. I think they sound delightful.

Banana Beach Day: Add a layer of sliced bananas. Put them right on the cream cheese. It tastes like a banana split.

Chocolate Island: Use chocolate graham crackers for the crust. The chocolate and pineapple are a surprise. A happy one.

Berry Breeze: Mix some fresh raspberries into the pineapple layer. It gives a little tart zing. So refreshing.

Which one would you try first? Comment below!

Serving Your Sunshine Slice

This dessert is a star on its own. But I love making a plate pretty. Serve it on a bright blue plate. It looks like the ocean. A little extra toasted coconut on the side is nice.

For drinks, a real pina colada is fun for grown-ups. Just blend pineapple juice, coconut cream, and ice. For everyone, a fizzy pineapple soda is perfect. The bubbles cut through the creaminess. It’s a perfect match.

Which would you choose tonight?

Keeping Your Pina Colada Lush Perfect

This dessert loves the cold. It must stay in the fridge. Cover it well with plastic wrap. It will stay fresh for three days. You can also freeze it for a month. Just wrap the whole dish tightly. Thaw it in the fridge overnight before serving.

I once tried to freeze a single slice. It was a sad, icy mess. Freeze the whole dessert or nothing at all. Batch cooking is easy with this recipe. Make two and freeze one for later. This is perfect for surprise guests.

Why does this matter? A planned treat brings joy on busy days. It means one less thing to worry about. You deserve that little bit of peace. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Troubles

Is your crust too crumbly? Press it harder into the dish. Use a measuring cup to pack it down. A firm press makes a solid base. I remember when my crust fell apart. A good press fixed it forever.

Is the cream cheese layer lumpy? Your cream cheese must be very soft. Leave it on the counter for an hour. This makes it smooth and easy to mix. Why does this matter? Smooth layers feel special in your mouth. They make the dessert look beautiful too.

Is the pineapple layer too runny? You must drain the crushed pineapple well. Let it sit in a strainer for ten minutes. Squeeze it gently in a paper towel. This step ensures a perfect, thick layer. Getting the texture right builds your cooking confidence. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free graham crackers for the crust. Check your pudding mix label too.

Q: How far ahead can I make it? A: It’s perfect for making the night before. The flavors get even better as they chill.

Q: What if I don’t have coconut cream? A: Full-fat coconut milk works just fine. *Fun fact: The cream is just the thick part from the top of the can!*

Q: Can I make a smaller batch? A: Absolutely. Halve all the ingredients. Use an 8×8 inch dish instead.

Q: Are the cherries necessary? A: Not at all! They are just a pretty, classic touch. Which tip will you try first?

A Sweet Note From My Kitchen

I hope this recipe brings a taste of sunshine to your table. It always reminds me of summer picnics. I love seeing your kitchen creations. Sharing food stories connects us all.

Please show me your beautiful Lush desserts. Have you tried this recipe? Tag us on Pinterest! You can find me at @ChloesKitchen. I can’t wait to see your photos.

Happy cooking!
—Chloe Hartwell.