This Coconut Cream Lush is the perfect keto coconut dessert. Perfectly rich and creamy, plus SO easy to make! A perfect sugar-free dessert!
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Coconut is the official flavor of summer.
Ok, so I have no idea if that is true or not, but if it isn't then it should be!
Last year I shared a recipe for Keto Lemon Lush where I used my foolproof lemon curd to make a tasty layered dessert. So you already know when came up with a recipe for coconut curd, I had to share a coconut lush as well!
What you'll need to make this Keto Coconut Dessert:
Butter - You can swap coconut oil for the butter throughout the recipe which will increase the coconut flavor. Just be aware that it does have a slightly different mouthfeel then butter.
Powdered Sugar Substitute - You can use just about any powdered substitute that you like. I always use Lakanto or Swerve.
Right now you can get 10% off of all Lakanto products with the code "THISMOMSMENU" when you order from the Lakanto Website!
Vanilla and coconut extract - You can increase or decrease the coconut extract to suit your taste preferences.
Eggs and Egg Yolks - You can leave the egg out of the crust, but be aware that it will be much more crumbly (but still delish!) You must use eggs and egg yolks in the coconut layer.
Almond Flour or ground macadamia nuts - Macadamia nuts go so well with coconut and would be a great swap for the almond flour. If you go this route you can also decrease the butter in the crust to 1 tablespoon.
Philadelphia Neufchatel Cheese is a great lower-calorie alternative to cream cheese. You can also use traditional cream cheese if you would prefer.
Sour Cream - you can swap with plain greek yogurt.
Canned coconut milk - in the cheesecake layer you can use heavy cream instead but you need to use coconut milk in the coconut layer since that is where most of the flavor comes from.
Unsweetened coconut - This is optional but definitely increases the coconut flavor! For the topping you can toast the shredded or shaved coconut by placing it in a skillet over medium heat and stirring constantly until it turned slightly brown.
Xanthan Gum is a great low carb and gluten-free thickener. You can leave it out or substitute it with your favorite thickener.
Heavy whipping cream is great for the topping or you can swap with canned coconut milk by following THIS recipe!
Tips for making the perfect Coconut Cream Lush:
Make sure that each layer is completely cool before you add the next, otherwise it will melt and be generally icky.
If you want to lower the carbs a bit, you can make this crustless, but it will be more of a thick pudding but still absolutely delicious!
This recipe can easily be doubled to serve more people.
Adding xanthan gum to the homemade whipped cream keeps it stable and prevents it from melting. If you don’t use the xanthan gum that’s fine, but I recommend waiting to make the whipped cream until just before serving.
For specific tips for making the coconut layer check out my Lemon Curd recipe which has a very similar process
How to store leftovers
This dessert will keep in the fridge for about a week. I have not tried to freeze it, but I am afraid that the texture wouldn't hold up well when it was thawed. If you try it, let me know how it goes!
Be sure to check out these other great recipes:
- Keto Coconut Curd
- Keto Snoball Cakes
- Low Carb Coconut Chip Ice Cream
- Low Carb Coconut Shrimp with Pina Colada Dipping Sauce
- Keto Pineapple Upside Down Cupcakes
📖 Recipe
Coconut Cream Lush | Keto, Gluten Free
Ingredients
For the bottom crust layer:
- 2 tablespoon Butter softened
- ¼ cup Sugar Substitute
- 1 teaspoon Vanilla
- 1 Egg
- ¾ cup Almond Flour
- Pinch Salt
For the second layer:
- 8 oz Philadelphia Neufchatel Cheese softened
- ½ cup Powdered Sugar Substitute or to taste
- 1 teaspoon Vanilla Extract
- ¼ cup Sour Cream
- ¼ cup Canned Coconut Milk
For the third coconut layer:
- 6 tablespoon Butter softened
- ¾ cup Powdered Sugar Substitute or to taste
- 2 Eggs
- 2 Egg Yolks
- ¾ cup Canned Coconut Milk
- 1 teaspoon Coconut Extract optional
- ¼ cup Unsweetened Coconut shredded
- ½ teaspoon Xanthan Gum Optional
For the top whipped cream layer:
- ½ cup Heavy Whipping Cream
- 3 tablespoon Powdered Sugar Substitute or to taste
- 1 teaspoon Vanilla
- ¼ teaspoon Xanthan Gum optional
- ¼ cup Coconut Flakes
Instructions
- First prepare the crust: Preheat the oven to 350 degrees F and grease an 8x8 baking dish with non-stick spray.
- In a large mixing bowl, combine the Butter and sugar substitute. Beat with an electric mixer until well-combined and fluffy. Add the vanilla and egg and mix again. Next, add the almond flour and salt and mix until everything is incorporated.
- Transfer to the prepared baking dish and spread into an even layer. Bake in the preheated oven for 10-15 minutes or just until the edges begin to brown. Once it is finished baking, set it aside to completely cool before assembling the dessert.
- While the Crust is baking begin to prepare the coconut layer: In a medium mixing bowl, cream together the butter and sugar substitute with an electric mixer until light and fluffy.
- Add the eggs, one at a time while mixing on low speed, then add yolks. Continue to beat on low for another minute or two. The mixture should be smooth and creamy.
- Next, add the coconut milk and coconut extract and continue to beat on low speed until incorporated. At this point, the mixture will look lumpy and broken, but keep going 🙂
- Transfer the mixture to a medium sized saucepan and place over low heat. Whisk until the mixture is heated through and no longer has a curdled appearance.
- Increase the heat to medium and stir constantly, using a rubber spatula being sure to also scrape the bottom and sides of the saucepan, until the mixture thickened to a pudding-like texture. Remove from heat, sprinkle the Xanthan Gum on top and whisk it in.
- Stir in the shredded coconut. Transfer the mixture to a dish and place it in the fridge to cool before assembling the dessert.
- While the crust and the coconut layer are chilling, prepare the second layer: In a large mixing bowl, combine the Neufchatel cheese and the powdered sugar substitute. Beat with an electric mixer until smooth and well combined then add the vanilla extract and sour cream. Beat again until well combined, then add the coconut milk and continue mixing until the mixture is smooth and creamy.
- Next, prepare the whipped cream layer by combining the heavy cream, powdered sugar substitute, and vanilla in a large bowl. Beat with an electric mixer on high speed until the mixture has nearly doubled in size and formed soft peaks. Sprinkle with the xantham gum and continue beating until the mixture forms stiff peaks.
- To assemble the dessert, top the cooled crust with the second Neufchatel cheese layer, smoothing into an even flat layer. Top the Neufchatel layer with the completely cooled coconut layer and smooth. Lastly, top with the whipped cream layer.
- If desired, sprinkle the top with toated coconut flakes. Chill until ready to eat.
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
Nutrition
Brenda says
Made this without the crust and it was delicious!
Karen Yeager says
Love your website and the recipes look delicious. Maybe it's just me, but how do you print the recipes