Coconut Layered Dessert Recipes

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COCONUT LAYERED DESSERT



Coconut Layered Dessert image

This is a delicious Coconut Dessert that's great for potlucks or holidays. I just made it again for Easter. Enjoy!

Provided by Cassie *

Categories     Other Salads

Time 45m

Number Of Ingredients 15

CRUST
1 c flour
2 Tbsp sugar
1/2 c softened butter
1 c chopped walnuts
FIRST LAYER
8 oz pkg. cream cheese ( don't use soft)
1 c confectioners' sugar
1 - 8 oz cool whip - thawed
SECOND LAYER
3 pkg coconut cream instant pudding & pie filling ( 3.4-3.9 oz size boxes each)
3 c cold milk
TOP LAYER
8 oz cool whip - thawed
1 c toasted coconut

Steps:

  • 1. 1st layer Mix the flour, butter, sugar and nuts together; then press into a 13x9 inch baking dish. Bake at 350 degrees for 20 min until lightly browned. Cool completely.
  • 2. 2nd layer Beat the cream cheese,confectioner's sugar, and 8oz Cool Whip in a bowl together; then spread onto the cooled first layer crust. Refrigerate until chilled.
  • 3. 3rd layer Beat the milk and pudding together in a bowl on low speed until pudding thickens; Spread over the cream cheese layer and chill in refrigerator. Spread the Cool Whip on top of the pudding layer. Refrigerate.
  • 4. In a skillet over low heat, spread 1 cup coconut evenly. Stir often as the coconut toasts. This won't take long. Make sure you watch it carefully as it will burn quickly of you don't keep moving it. You could also toast on a sheet pan in the oven. Sprinkle over cool whip topping. Place in refrigerator until ready to serve.

CREAMY COCONUT DESSERT



Creamy Coconut Dessert image

Field editor Deanne Richter of Elmore, Minnesota comments, "This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 15 servings.

Number Of Ingredients 12

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold 2% milk
1-1/2 teaspoons coconut extract
3 packages (3.4 ounces each) instant vanilla pudding mix
2 cups sweetened shredded coconut, divided

Steps:

  • In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. , In another large bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight.

Nutrition Facts :

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