Light, creamy, and incredibly dreamy, this easy breezy no-bake dessert is perfect for those hot summery months!
Although the official start of summer isn’t for another 2 weeks, it feels like summer started at the beginning of May. I don’t know how the weather is in your neck of the woods, but my woods have been a little too toasty for my liking. Us Oregonians weren’t built for the heat, and most of us aren’t equipped with the luxury of AC.
As much as I look forward to summer each year, the one thing I dread most are those 90ºF+ days. The LAST thing I feel like doing is turning the oven on or lighting up the stove. Luckily, there are still PLENTY of ways to satisfy that sweet tooth without heating the house up during the hot summer months. And I’ve got the perfect dessert for you right here…
This Piña Colada Lush looks just as lusciously delicious as the name sounds! It’s light, fluffy, and packed with the refreshingly sweet flavors of pineapple and coconut. Honestly, I’d prefer a slice of this dessert over a real Piña Colada ANY DAY.
What I love about no-bake desserts is that they’re a cinch to make, and this one is definitely no exception. You’ll start by making up the cookie crumb crust. For this dessert, I used buttery shortbread cookies. I almost went with Golden Oreos, but I figured that the subtler sweetness of the shortbread cookies would go better with the sweet piña colada filling.
Once you’ve finely crushed the shortbread cookies and tossed them with a bit of sugar and a little melted butter, the mixture gets pressed into the bottom of an 8-inch square baking dish. No need to bake this crust! Just place it into the refrigerator while you make up the luscious filling!
To shorten the amount of steps in this recipe, the filling and whipped cream topping are made in tandem with each other. You’ll first whip up some heavy cream until it gets nice and fluffy. Then you’ll add a splash of vanilla and a half cup of powdered sugar. Keep whipping everything together until it’s thick and voluminous. This whipped cream will be used for both the filling and the topping.
For the pina colada filling, you’ll beat some cream cheese and powdered sugar together until smooth and creamy. Then you’ll add the rest of the ingredients–crushed pineapple, instant coconut pudding mix, coconut extract, and a pinch of salt. I didn’t drain or press any of the liquid out of the crushed pineapple. I simply scooped it out of the can and into the measuring cup so that I at least had some pineapple juice to flavor the filling.
Once the mixture is completely incorporated, fold in 1 cup of the whipped cream (made earlier) to lighten it up. Spread this dreamylicious filling on top of the shortbread cookie crust before spreading the rest of the whipped cream evenly on top. Chill the whole thing in the refrigerator for AT LEAST 4 hours. When it comes to no-bake recipes like these, I usually chill them overnight to give them extra time to firm up. Plus, I prefer to make desserts ahead of time, if given the option.
Just before serving this tropical confection, sprinkle the top with some toasted shredded coconut. Ok, so I know I said that this was a no-bake dessert, but I definitely recommend toasting the coconut. It really enhances the coconut’s flavor and it adds a delicate crispness.
If you don’t want to turn on the oven, you can toast the coconut on the stove in a skillet over low-medium heat. Keep stirring the shredded coconut with a wooden spoon until it’s lightly browned. Transfer the coconut to a baking sheet to cool completely.
This Piña Colada Lush Dessert has the perfect balance of pineapple and coconut. And the sweet buttery shortbread crust and crispy toasted coconut combined with the lusciously ambrosial filling is HEAVENLY.
Whether you’re in the mood for something light, creamy, or fresh n’ fruity, this Piña Colada Lush Dessert is guaranteed to perk up those taste buds in all the best ways!
Piña Colada Lush Dessert
Light, creamy, and incredibly dreamy, this easy breezy no-bake dessert is perfect for those hot summery months!
Print Recipe Pin Recipe
Prep Time 1 hour hr 15 minutes mins
Chilling Time 4 hours hrs
Total Time 5 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 9 Servings
Ingredients
Shortbread Cookie Crust:
- 1 (11.2 oz) package Keebler Sandies Shortbread Cookies
- 1 Tablespoon granulated sugar
- 5 Tablespoons butter, melted
Filling and Topping:
- 1 ½ cup heavy cream
- 1 teaspoon vanilla
- 1 cup powdered sugar, divided
- 12 ounces cream cheese
- 1 cup crushed pineapple, undrained
- 1 (3.4 oz) box instant coconut pudding mix
- ½ teaspoon coconut extract
- Pinch salt
To Decorate:
- ⅓ cup Toasted coconut
Instructions
Make the Crust:
Place the shortbread cookies into a food processor and pulse until finely-crushed. Transfer to a mixing bowl. Add the sugar and butter and use a fork to toss everything together. Pour mixture into a greased 8-inch square baking dish and evenly press the mixture along the bottom of the dish. Place in the refrigerator while you work on the filling.
Make the Filling and Topping:
In the chilled bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until soft peaks form. Add the vanilla and a 1/2 cup of the powdered sugar, and continue beating on high until stiff peaks form. Transfer whipped cream to another bowl and place in the refrigerator.
Return mixing bowl to the stand mixer and replace the whisk attachment with the paddle attachment. Place the cream cheese and remaining 1/2 cup of powdered sugar into the mixing bowl and beat until combined.
Add the crushed pineapple, pudding mix, coconut extract, and salt, and continue mixing until completely incorporated.
Fold 1 cup of the whipped cream into the pineapple mixture, then spread evenly over the crust. Pour the remaining whipped cream on top of the piña colada layer, and spread evenly. Chill in the refrigerator for at least 4 hours, preferably overnight.
Just before serving, sprinkle toasted coconut evenly on top. Slice, serve, and enjoy!
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