Pina Colada Lush

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Pina Colada Lush

There’s something about this Pina Colada Lush that instantly brings a little bit of the tropics right into our kitchen. It all started when I was craving something creamy, cool, and a little festive after a long, hectic week. I didn’t want to fuss with turning on the oven, and I certainly didn’t have time for anything complicated. That’s when this recipe swooped in and saved dessert time. One bite, and I was completely hooked.

The layers are what make it magic—there’s a buttery graham cracker crust, a pineapple-infused cream cheese layer, dreamy coconut pudding, and a fluffy whipped topping crowned with toasted coconut and a maraschino cherry. It’s the kind of dessert that gets passed around at barbecues, potlucks, and family dinners, and never—ever—makes it home with leftovers.

My kids call it “vacation cake,” and my husband actually hides a piece in the back of the fridge “just in case.” The tropical flavors are familiar but exciting, and the texture is rich without being heavy. It’s such a fun treat for summer, but honestly, we make it year-round because it’s that good. Every bite feels like a little celebration, and it’s ridiculously easy to throw together on a busy day. Whether you’re prepping for a party or just want to brighten up your weeknight with something special, this Pina Colada Lush is a recipe you’ll want to keep close.

Questions I Often Get Asked About This Recipe

Can I make this ahead of time?
Absolutely! In fact, it tastes even better after a few hours in the fridge. I recommend making it the night before for best results.

Do I have to toast the coconut?
Toasting is optional but highly recommended—it adds a delicious nutty flavor and a little crunch that balances out the creamy layers.

Can I use crushed pineapple in juice instead of syrup?
Yes, just be sure to drain it well so it doesn’t water down the cream cheese layer.

Can I freeze it?
I don’t recommend freezing, as the texture changes and becomes icy. It’s best enjoyed fresh from the fridge.

Is there a non-alcoholic version?
There’s no actual alcohol in this recipe, but if you want to lean into the tropical flavor, you can add a splash of coconut extract or rum extract—totally optional.

What You Need to Make Pina Colada Lush

Ingredients:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 (20 oz) can crushed pineapple in syrup, drained well

1 (3.4 oz) package instant coconut cream pudding mix

1 1/2 cups cold milk

1 (8 oz) tub whipped topping (like Cool Whip), thawed

1/2 cup sweetened shredded coconut, toasted

Maraschino cherries for garnish

Special Tools:

9×13-inch baking dish

Electric mixer

Rubber spatula

How to Make Pina Colada Lush

Prepare the crust: In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9×13-inch baking dish. Chill in the fridge for 10 minutes to firm up.

Make the cream cheese layer: In a separate bowl, beat softened cream cheese and powdered sugar until smooth. Fold in the drained crushed pineapple. Spread this layer evenly over the chilled crust.

Make the pudding layer: In another bowl, whisk together the coconut cream pudding mix and cold milk until thickened (about 2 minutes). Spread over the cream cheese layer.

Add whipped topping: Gently spread the whipped topping across the pudding layer, smoothing it out with a spatula.

Garnish and chill: Sprinkle the top with toasted coconut and garnish each piece with a maraschino cherry. Chill for at least 4 hours, or overnight if possible.

Serve: Slice into squares and serve cold. Enjoy that tropical flavor!

Tips for Making the Best Pina Colada Lush

Chill time is key: This dessert firms up beautifully in the fridge. Give it a few hours—overnight is ideal!

Toast the coconut: A quick toast in a dry pan brings out the best flavor. Keep a close eye so it doesn’t burn.

Use full-fat cream cheese: It gives the best texture and flavor. Low-fat versions can sometimes be too runny.

Make it your own: Add chopped macadamia nuts or a splash of coconut extract to the pudding mix for extra pizzazz.

Slice cleanly: Dip your knife in hot water and wipe between cuts for those perfect, bakery-style slices.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This was a hit at my book club! Everyone asked for the recipe. So creamy and light!” – Jess L.

⭐️⭐️⭐️⭐️ “Great flavor, but I might add a little more pineapple next time. Still a keeper!” – Melinda R.

⭐️⭐️⭐️⭐️⭐️ “Perfect for a summer potluck. My kids fought over the last slice!” – Courtney B.

⭐️⭐️⭐️⭐️⭐️ “Made it the night before a party and it was even better the next day. Love how easy it was!” – Sarah M.

⭐️⭐️⭐️⭐️ “Delicious! But I wish it had a stronger coconut flavor—next time I’ll try coconut extract.” – Dana W.

Printable Recipe

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