Lemon-Coconut Layered Lush Lemon-Coconut Layered Lush
Lemon-Coconut Layered Lush
Lemon-Coconut Layered Lush
This delightful treat combines a zesty lemon filling with creamy coconut layers, all nestled on a buttery cookie crust. Perfectly balanced with a hint of tropical flair, it's a delicious way to brighten up any occasion. Enjoy a slice of sunshine with each bite!
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Recipe - De Kalb #708
2024-July-August-CC_Lemon-Coconut-Lush
Lemon-Coconut Layered Lush
Prep Time90 Minutes
Servings12
0
Ingredients
2 cups vanilla wafer cookies, crushed
10 Tbs granulated sugar, divided
6 Tbs unsalted butter, melted
1 cup whipping cream, divided
2 packets unflavored gelatin, divided
1 (13 oz) can coconut cream
1/2 tsp coconut extract
2 cups milk, divided
1 (3.4 oz) pkg lemon instant pudding mix
1 lemon, zest and juice
1 (3 oz) pkg lemon gelatin mix
2 cups whipped topping
lemon slices, for garnish
mint leaves, for garnish
sweetened coconut flakes, for garnish
Directions
  1. Heat oven to 350° F. Stir together the crushed cookies, 2 tablespoons of sugar and melted butter. Press into the bottom of a 9 x 13 pan. Bake for 8 to 10 minutes, and let cool completely.
  2. In a small bowl, add 1/2 cup of whipping cream. Sprinkle the contents of one packet of unflavored gelatin over the top. Set aside. Heat remaining whipping cream and coconut cream in a saucepan. Bring to a boil. Remove from heat. Whisk in the gelatin mixture. Continue to whisk until gelatin dissolves. Add coconut extract. Transfer to a bowl. Refrigerate until liquid is cool to the touch but not set. Stir the mixture, and pour onto the crust. Place in the refrigerator for at least 2 hours or until fully set.
  3. In a small bowl, add 1/2 cup of milk. Sprinkle the other packet of unflavored gelatin over the milk. Add the remaining milk to a saucepan. Bring to a boil. Remove from heat. Whisk in the gelatin-milk mixture and package of pudding mix until fully incorporated. Transfer to a bowl. Refrigerate until liquid is cool to the touch but not set. Stir in the lemon zest and juice. Pour into the dish over the coconut layer. Refrigerate for at least 2 hours or until fully set.
  4. Prepare the lemon gelatin mix according to the package directions. Pour into a bowl. Refrigerate until liquid is cool to the touch but not set. Pour over the lemon pudding layer. Refrigerate for at least 2 hours or until fully set.
  5. When ready to serve, spread the whipped topping over the top of the gelatin layer. Garnish with lemon slices, mint leaves and coconut flakes.
Nutritional Information

Per Serving: Calories: 420, Fat: 26 g (19 g Saturated Fat), Cholesterol: 45 mg, Sodium: 200 mg, Carbohydrates: 44 g, Fiber: 1 g, Protein: 5 g

90 minutes
Prep Time
0 minutes
Cook Time
12
Servings

Shop Ingredients

Makes 12 servings
2 cups vanilla wafer cookies, crushed
NILLA WAFER Nilla Wafers Vanilla Wafer Cookies, 11 oz
NILLA WAFER Nilla Wafers Vanilla Wafer Cookies, 11 oz - 11 Ounce
$4.99$0.45/oz
10 Tbs granulated sugar, divided
Brookshire's Extra Fine Granulated Sugar
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
6 Tbs unsalted butter, melted
Brookshire's Unsalted Butter, 4 Quarters
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
1 cup whipping cream, divided
Not Available
2 packets unflavored gelatin, divided
Knox Original Unflavored Gelatine
Knox Original Unflavored Gelatine - 1 Ounce
$3.29$3.29/oz
1 (13 oz) can coconut cream
Not Available
1/2 tsp coconut extract
Not Available
2 cups milk, divided
Brookshire's Whole Milk
Brookshire's Whole Milk - 1 Quart
$1.89$1.89/qt
1 (3.4 oz) pkg lemon instant pudding mix
Jell-O Pudding & Pie Filling, Instant, Lemon
Jell-O Pudding & Pie Filling, Instant, Lemon - 3.4 Ounce
$1.69 was $2.19$0.50/oz
1 lemon, zest and juice
Fresh Lemon
Fresh Lemon - 1 Each
$0.89
1 (3 oz) pkg lemon gelatin mix
Jell-O Gelatin Dessert, Lemon
Jell-O Gelatin Dessert, Lemon - 3 Ounce
$1.69 was $2.19$0.56/oz
2 cups whipped topping
Not Available
lemon slices, for garnish
Fresh Lemon
Fresh Lemon - 1 Each
$0.89
mint leaves, for garnish
Not Available
sweetened coconut flakes, for garnish
Brookshire's Sweetened Coconut Flakes
Brookshire's Sweetened Coconut Flakes - 7 Each
$1.99$0.28 each

Nutritional Information

Per Serving: Calories: 420, Fat: 26 g (19 g Saturated Fat), Cholesterol: 45 mg, Sodium: 200 mg, Carbohydrates: 44 g, Fiber: 1 g, Protein: 5 g

Directions

  1. Heat oven to 350° F. Stir together the crushed cookies, 2 tablespoons of sugar and melted butter. Press into the bottom of a 9 x 13 pan. Bake for 8 to 10 minutes, and let cool completely.
  2. In a small bowl, add 1/2 cup of whipping cream. Sprinkle the contents of one packet of unflavored gelatin over the top. Set aside. Heat remaining whipping cream and coconut cream in a saucepan. Bring to a boil. Remove from heat. Whisk in the gelatin mixture. Continue to whisk until gelatin dissolves. Add coconut extract. Transfer to a bowl. Refrigerate until liquid is cool to the touch but not set. Stir the mixture, and pour onto the crust. Place in the refrigerator for at least 2 hours or until fully set.
  3. In a small bowl, add 1/2 cup of milk. Sprinkle the other packet of unflavored gelatin over the milk. Add the remaining milk to a saucepan. Bring to a boil. Remove from heat. Whisk in the gelatin-milk mixture and package of pudding mix until fully incorporated. Transfer to a bowl. Refrigerate until liquid is cool to the touch but not set. Stir in the lemon zest and juice. Pour into the dish over the coconut layer. Refrigerate for at least 2 hours or until fully set.
  4. Prepare the lemon gelatin mix according to the package directions. Pour into a bowl. Refrigerate until liquid is cool to the touch but not set. Pour over the lemon pudding layer. Refrigerate for at least 2 hours or until fully set.
  5. When ready to serve, spread the whipped topping over the top of the gelatin layer. Garnish with lemon slices, mint leaves and coconut flakes.