Coconut Cream Yum Yum

Love easy creamy coconut desserts? This no-bake Coconut Cream Yum Yum is for you! With its two fluffy whipped layers sandwiching a layer of coconut cream filling topped with crunchy toasted coconut topping, there's a whole lot of coconut to love! This coconut version of classic Southern Yum Yum is no-bake creamy deliciousness at its best.

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I don't know about you, but coconut is one of my all-time favorite flavors. And I'll take my coconut in just about any form, from savory to sweet, baked to no-bake, and pretty much any way in between.

But the absolute best way to enjoy that tasty coconut, in my opinion, is in an ultra-creamy, comfort food dessert. Like homemade coconut ice cream, my favorite coconut cream pie, and this super tasty Coconut Cream Yum Yum.

If you're not familiar with "Yum Yum," it's a very popular Southern layered dessert. It's typically layered with a shortbread-type or graham cracker crust, and a fruit or flavored filling sandwiched between two fluffy cream cheese/whipped cream layers. Its creaminess makes it a totally satisfying comfort food dessert, for sure.

Yum Yums range in all sorts of flavors -- from Cherry Yum Yum to Strawberry Yum Yum, ever-classic Blueberry Yum Yum, and even perfect-for-fall Pumpkin Yum Yum.  But I must say, this Coconut Cream version may just be our family's favorite.

This coconut version of classic Southern Yum Yum is no-bake creamy deliciousness at its best.

When I started working on this Coconut Cream Yum Yum recipe, our family had a lot of ideas for creating its characteristic Yum Yum layers. -- Deciding whether or not to go with coconut in the creamy layers themselves, making a homemade coconut custard filling, using easy-to-make instant coconut pudding, toasted coconut in the topping, finishing the dessert off with a drizzle of caramel, just to name a few.

We wanted to keep fabulous coconut flavor and ease of prep in the forefront. So we decided yes to including coconut in the creamy layers themselves, and decided against a caramel drizzle. For the coconut filling we opted to go with easy instant coconut cream pudding, and it fits the bill quite nicely.

Sure, we could have made homemade coconut pudding like in our coconut cream pie from scratch recipe, but we wanted to keep this no-bake coconut yum yum minimally no-cook, as well. -- And homemade coconut custard filling requires a good bit of time with stove top cooking.

We topped the Yum Yum with a little crunchy toasted coconut and pecan topping we borrowed from our frozen coconut caramel pie recipe, making for one decadently delicious no-bake coconut dessert, for sure.

What's to Love About This Recipe?

• Loaded with fabulous coconut flavor - Packed with sweetened flake coconut in the creamy layers, coconut cream pudding as the filling, and a toasted coconut topping, Coconut Cream Yum Yum is simply loaded with fabulous coconut flavor. 
• Creamy deliciousness - This is one decadently delicious ultra-creamy comfort food dessert, for sure!
• No-bake - No need to turn on the oven to create this beauty of a dessert. -- Coconut Cream Yum Yum is completely no-bake.
• Always a hit - With its two fluffy layers sandwiching a layer of coconut cream filling topped with crunchy toasted coconut topping, there's a whole lot of coconut to love. Coconut Cream Yum Yum is always a hit.

How to Make Coconut Cream Yum Yum:

While there are indeed several steps to making this Coconut Cream Yum Yum recipe, each step in and of itself is pretty easy.

Start by preparing the toasted coconut-pecan topping. That way, the topping has time to cool before it's sprinkled on top of the finished dessert.

To make the toasted coconut topping, first melt a little butter in a small skillet over medium heat. Add some coconut and pecans and cook these, stirring constantly, until the coconut is light golden brown. Watch the coconut pretty closely while its toasting, because it can look like not much is happening to it -- and then all of sudden, go to fully toasted pretty quickly.

Once toasted, set the coconut-pecan topping aside to cool while you prepare the rest of the Yum Yum.

Then, make a basic graham cracker crumb crust and press it into the bottom of a 9x9-inch pan.

Next up, make Yum Yum's characteristic creamy layer mixture -- which is a combination of sweetened cream cheese and freshly-whipped whipped cream. Use an electric mixer to be sure all the ingredients are well combined.

For this coconut version, also stir in some sweetened flake coconut.

Layer this creamy mixture up in a baking dish with a simple coconut cream instant pudding filling.

Then sprinkle the top evenly with the cooled toasted coconut/pecan topping.

Cover and refrigerate for several hours or overnight before serving. Yum Yum is one of those desserts that gets better and better as it sits and as the flavors and layers meld together. We highly recommend refrigerating this dessert overnight before serving if at all possible.

As fabulous as it is after refrigerating overnight, we find its even better the day after that!

When you're ready to enjoy its coconut deliciousness, serve up slices of this creamy coconut delight.  As you cut the slices keep in mind this Coconut Cream Yum Yum dessert is thick, so you may want to cut the slices on the smaller side.  

You can always go back for more, right?

So if you love easy creamy coconut desserts, give this no-bake Coconut Cream Yum Yum a try. With its two fluffy whipped layers sandwiching a layer of coconut cream filling, all topped with toasted coconut-pecan topping, there's a whole lot of coconut to love!

It's absolutely no-bake creamy coconut deliciousness at its best.

Check out these other favorite Yum Yum desserts:

• Cherry Yum Yum
• Blueberry Yum Yum
• Strawberry Yum Yum
• Banana Pudding Yum Yum
• Cranberry Yum Yum
• Peach Yum Yum
• Fresh Strawberry Yum Yum
• Oreo Yum Yum
• Red White & Blue Mixed Berry Yum Yum
• Eggnog Yum Yum
• More dessert recipes

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

coconut cream yum yum, no-bake coconut cream dessert, coconut yum yum recipe, no-bake coconut dessert recipe

No-Bake Desserts

American

Yield: about 9 servings

Author: Tracey | The Kitchen is My Playground

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Coconut Cream Yum Yum

Love easy creamy coconut desserts? This no-bake Coconut Cream Yum Yum is for you!  With its two fluffy whipped layers sandwiching a layer of coconut cream filling topped with crunchy toasted coconut topping, there's a whole lot of coconut to love!

Prep time: 30 MCook time: 5 MTotal time: 35 M

Ingredients:

Crust:

• 1 1/4 c. graham cracker crumbs
• 6 T. unsalted butter, melted

Cream Cheese Mixture:

• 1 (8 oz.) package cream cheese, softened
• 1/2 c. confectioners' sugar
• 2 c. whipping cream
• 1 tsp. vanilla extract, divided
• 3 T. granulated sugar
• 1/4 c. sweetened flake coconut

Coconut Cream Filling:

• 1 small (3.4 oz.) package coconut cream instant pudding mix
• 1 1/2 c. cold milk

Topping:

• 2 T. unsalted butter
• 1/4 c. sweetened flake coconut
• 1/4 c. chopped pecans

Instructions:

Prepare the Topping:

1. Melt butter in a small skillet over medium heat. 
2. Add coconut and pecans. Cook, stirring constantly, until coconut is light golden brown. 
3. Set aside to cool while you prepare the rest of the Yum Yum.

Prepare the Crust:

1. In a bowl, combine graham cracker crumbs and melted butter. Blend with a fork until crumbs are moistened.
2. Press crumb mixture into the bottom of a 9x9-inch pan that's been sprayed with non-stick cooking spray.

Prepare the Cream Cheese Mixture:

1. With an electric mixer, cream together softened cream cheese, 1/2 cup confectioners' sugar, and 1/2 teaspoon vanilla extract until smooth.
2. In a separate bowl, whip the whipping cream, 3 tablespoons granulated sugar, and remaining 1/2 teaspoon vanilla extract until stiff peaks form.
3. By hand, mix together whipped cream and cream cheese mixture until well combined.
4. Stir in coconut.

Prepare the Coconut Cream Filling:

1. In a mixing bowl, combine coconut cream instant pudding powder and cold milk. Whisk until well combined and beginning to thicken.

Assemble the Yum Yum Layers:

1. Spread a little less than half the cream cheese/whipped cream mixture evenly over the crust.
2. Drop coconut cream pudding filling by large spoonfuls on top of the cream cheese layer. Gently spread filling evenly over the cream cheese layer.
3. Top coconut cream layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the coconut cream, covering it completely.
4. Sprinkle the top with the cooled toasted coconut/pecan topping.
5. Cover and refrigerate for several hours or overnight before serving.

TRACEY'S NOTES:

1. You can substitute an 8 ounce container of Cool Whip non-dairy whipped topping for the homemade whipped cream in the cream cheese mixture if you'd like.
2. We like our Yum Yum and its layers thick! And that's just how this recipe turns out - nice, thick creamy layers. We recommend doubling the recipe for a 9x13" pan.
3. Watch the coconut pretty closely when toasting the topping, because it can look like not much is happening to it -- and then all of sudden, go to fully toasted pretty quickly.

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