Piña Colada Lasagna Recipe

Introduction

Piña Colada Lasagna is a tropical, no-bake dessert that layers creamy coconut and tangy pineapple flavors with a buttery crust and crisp shortbread cookies. It’s a refreshing treat perfect for warm weather or anytime you crave a taste of the islands.

Ingredients

• 2 cups graham cracker crumbs (200 g; from about 15 crackers)
• 3 tablespoons granulated sugar
• 1 cup toasted coconut flakes, divided
• 3/4 teaspoon kosher salt, divided
• 1/2 cup (1 stick) unsalted butter, melted
• 2 (8-oz.) blocks cream cheese, room temperature
• 1 cup sweetened cream of coconut (such as Coco Lopez)
• 3/4 cup confectioners’ sugar
• 1/4 cup sour cream
• 1/4 cup fresh lime juice
• 1 (1/4-oz.) packet unflavored gelatin
• 8 3/4 oz. small square shortbread cookies (such as Lorna Doone; about 35 cookies)
• 1 1/4 cups pineapple juice
• 1 (3-oz.) box pineapple Jell-O
• 1 (20-oz.) can crushed pineapple
• 8 oz. store-bought whipped topping or homemade whipped cream
• Maraschino cherries, for serving

Instructions

1. Step 1: In a large bowl, combine graham cracker crumbs, granulated sugar, 1/2 cup toasted coconut flakes, and 1/2 teaspoon kosher salt. Drizzle in the melted butter and stir until the mixture is well combined. Press the crumb mixture firmly into the bottom of a 13″x9″ baking dish. Freeze until set, about 20 minutes.
2. Step 2: Meanwhile, whisk together the cream cheese, sweetened cream of coconut, confectioners’ sugar, sour cream, and remaining 1/4 teaspoon kosher salt in a large bowl until smooth.
3. Step 3: In a small heatproof bowl, microwave the fresh lime juice until warm, about 30 seconds. Sprinkle the unflavored gelatin over the lime juice and whisk until fully dissolved. Whisk this lime-gelatin mixture into the cream cheese mixture until blended. Pour the combined mixture over the frozen crust and refrigerate until the layer is set, about 1 1/2 to 2 hours.
4. Step 4: Once set, arrange an even layer of shortbread cookies over the coconut-lime layer. It’s fine if there are small gaps between cookies.
5. Step 5: In a large heatproof bowl, microwave the pineapple juice until warm, about 30 seconds. Whisk in the pineapple Jell-O powder until completely dissolved. Stir in the crushed pineapple. Pour this pineapple gelatin mixture over the shortbread cookies and refrigerate until set, about 1 hour and 30 minutes.
6. Step 6: When the pineapple layer is firm, spread the whipped topping over it evenly. Sprinkle with the remaining 1/2 cup toasted coconut flakes and garnish with maraschino cherries before serving.

Tips & Variations

• For extra coconut flavor, toast your own coconut flakes until golden brown before using.
• If you can’t find cream of coconut, substitute with coconut milk mixed with a little honey or sugar for sweetness.
• Use fresh pineapple chunks instead of crushed pineapple for added texture.
• To make it lighter, replace the cream cheese layer with whipped cream folded with coconut cream.
• Let the dessert chill overnight for the best flavor fusion and firmer layers.

Storage

Store this lasagna covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve for best texture. Reheat is not recommended, as this is a cold dessert. If needed, let it sit at room temperature for 10–15 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Piña Colada Lasagna ahead of time?

Yes, it’s ideal to prepare this dessert a day in advance so the layers have time to fully set and the flavors meld together.

What if I don’t have gelatin on hand?

Gelatin is important for setting the layers. You can substitute with agar-agar as a vegetarian alternative, but use the package instructions for the correct amount.

Piña Colada Lasagna Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

This Piña Colada Lasagna is a tropical, no-bake dessert layered with a graham cracker crust, creamy coconut-lime filling, pineapple Jell-O, and topped with whipped cream and toasted coconut. Inspired by the classic Piña Colada cocktail, it combines flavors of coconut, lime, and pineapple for a refreshing and indulgent treat perfect for warm weather or special occasions.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs (200 g; from about 15 crackers)
• 3 tbsp granulated sugar
• 1 cup toasted coconut flakes, divided
• 3/4 tsp kosher salt, divided
• 1/2 cup (1 stick) unsalted butter, melted

Cream Cheese Layer

• 2 (8-oz.) blocks cream cheese, room temperature
• 1 cup sweetened cream of coconut (such as Coco Lopez)
• 3/4 cup confectioners’ sugar
• 1/4 cup sour cream
• 1/4 cup fresh lime juice
• 1 (1/4-oz.) packet unflavored gelatin

Cookie Layer

• 8 3/4 oz small square shortbread cookies (such as Lorna Doone; about 35 cookies)

Pineapple Gelatin Layer

• 1 1/4 cups pineapple juice
• 1 (3-oz.) box pineapple Jell-O
• 1 (20-oz.) can crushed pineapple

Topping

• 8 oz store-bought whipped topping or homemade whipped cream
• Maraschino cherries, for serving
• Remaining 1/2 cup toasted coconut flakes

Instructions

1. Make the crust: In a large bowl, combine graham cracker crumbs, granulated sugar, 1/2 cup toasted coconut flakes, and 1/2 teaspoon kosher salt. Drizzle in melted butter and stir until the mixture is well combined. Press the crumb mixture firmly into the bottom of a 13″x9″ baking dish. Freeze the crust until set, about 20 minutes.
2. Prepare the cream cheese layer: In a large bowl, whisk together the cream cheese, sweetened cream of coconut, confectioners’ sugar, sour cream, and remaining 1/4 teaspoon salt until smooth and creamy.
3. Dissolve gelatin in lime juice: In a small heatproof bowl, microwave the fresh lime juice until warm, about 30 seconds. Sprinkle the unflavored gelatin over the lime juice and whisk until completely dissolved. Stir this gelatin mixture into the cream cheese mixture until fully blended.
4. Assemble first layers: Pour the cream cheese and lime layer over the frozen crust in the baking dish. Smooth the top and refrigerate until this layer is set, about 1 1/2 to 2 hours.
5. Add shortbread cookie layer: Once the cream cheese layer is firm, top it with an even layer of the shortbread cookies. It’s fine if some spaces exist between cookies.
6. Prepare pineapple gelatin layer: In a large heatproof bowl, microwave pineapple juice until warm, about 30 seconds. Whisk in the pineapple Jell-O powder until completely dissolved. Stir in the crushed pineapple until well combined.
7. Finish pineapple layer and chill: Pour the pineapple gelatin mixture evenly over the shortbread cookies. Refrigerate until this layer sets, approximately 1 hour and 30 minutes.
8. Add final topping: Once set, spread the whipped topping or whipped cream evenly over the pineapple layer. Sprinkle the remaining 1/2 cup toasted coconut flakes on top, and garnish with maraschino cherries before serving.

Notes

• Be sure to use sweetened cream of coconut, not coconut milk or cream, for authentic flavor and texture.
• To toast coconut flakes, spread them in a dry skillet over medium heat, stirring frequently until golden brown.
• The crust must be well chilled in the freezer to hold the layers firmly.
• Use room temperature cream cheese to ensure a smooth creamy filling without lumps.
• This dessert requires multiple chilling steps, so plan ahead for total refrigeration time.
• Store leftovers covered in the refrigerator for up to 3 days.
• You can substitute store-bought whipped topping with freshly whipped heavy cream for a lighter texture.

Keywords: Piña Colada Lasagna, no-bake dessert, tropical dessert, coconut lime dessert, pineapple dessert, layered dessert, easy no bake, summer dessert