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!
Recipe - Frankston #713
Lemon-Coconut Layered Lush
Prep Time90 Minutes
Servings12
0Ingredients
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
- 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.
- 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.
- 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.
- 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.
- 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
Prep Time
Cook Time
Servings
Shop Ingredients
Makes 12 servings
NILLA WAFER Nilla Wafers Vanilla Wafer Cookies, 11 oz - 11 Ounce
$4.99$0.45/oz
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$3.49 was $5.99$0.87 each
Not Available
Knox Original Unflavored Gelatine - 1 Ounce
$3.29$3.29/oz
Not Available
Not Available
Brookshire's Whole Milk - 1 Quart
$1.99$1.99/qt
Jell-O Pudding & Pie Filling, Instant, Lemon - 3.4 Ounce
$1.69 was $2.19$0.50/oz
Fresh Lemon - 1 Each
$0.89
Jell-O Gelatin Dessert, Lemon - 3 Ounce
$1.69 was $2.19$0.56/oz
Not Available
Fresh Lemon - 1 Each
$0.89
Not Available
Brookshire's Sweetened Coconut Flakes - 7 Ounce
$1.99$0.28/oz
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
- 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.
- 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.
- 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.
- 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.
- When ready to serve, spread the whipped topping over the top of the gelatin layer. Garnish with lemon slices, mint leaves and coconut flakes.