CARAMEL PIE
I got the recipe for this sweet, fluffy dessert from my niece many years ago. Whenever this pie is served, it goes fast! You'll find yourself making this pleasing pie even when you do have time.-Ozela Haynes, Magnolia, Arkansas
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, beat cream cheese and milk until smooth; fold in whipped topping. , Spread half into pie crust. Drizzle with half of the caramel topping. Combine coconut and pecans; sprinkle half over caramel topping. Repeat layers. Chill until serving. Freeze option: Cover and freeze pie for up to 1 month. Remove from freezer 30 minutes before cutting.
Nutrition Facts : Calories 416 calories, Fat 22g fat (13g saturated fat), Cholesterol 22mg cholesterol, Sodium 282mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.
TOASTED COCONUT, PECAN, AND CARAMEL PIE
Very rich tasting pie that is easy to prepare. Everyone loves this pie.
Provided by Patrice
Categories Desserts Pies Pecan Pie Recipes
Time 1h40m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
- In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
- Pies may be served chilled or frozen.
Nutrition Facts : Calories 479.2 calories, Carbohydrate 50.9 g, Cholesterol 31.6 mg, Fat 29.4 g, Fiber 2.3 g, Protein 5.8 g, SaturatedFat 16.7 g, Sodium 333.7 mg, Sugar 23.6 g
CARAMEL COCONUT PIE
This recipe came from a co-worker of mine. This recipe is delicious. It is very tasty and the caramel and coconut really go together.
Provided by Melanie Murray
Categories Pie
Time 30m
Yield 2 pies
Number Of Ingredients 8
Steps:
- Melt butter in large skillet.
- Add coconut and 1/2 cup pecans.
- Cook until golden, stirring frequently.
- Set aside and let cool slightly.
- Combine cream cheese and sweetened condensed milk.
- Beat with electric mixer at medium speed until smooth.
- Fold in whipped topping.
- Layer 1/4 cream cheese mixture in each pie shell.
- Drizzle 1/4 caramel topping over each pie.
- Sprinkle 1/3 coconut mixture evenly over each pie.
- Repeat layers with remaining cream cheese mixture, caramel topping and coconut mixture.
- Cover and freeze pies for at least 8 hours.
- Let frozen pies stand at room temperature for 5 minutes before slicing.
- Garnish as desired.
Nutrition Facts : Calories 4255, Fat 248.9, SaturatedFat 142.8, Cholesterol 255, Sodium 3053.7, Carbohydrate 488.9, Fiber 12.1, Sugar 296.6, Protein 45.8
COCONUT CARAMEL COOKIES
Snack Factory® Pretzel Crisps® are topped with caramel, a coconut-caramel mixture, and drizzled with chocolate for an easy sweet treat.
Provided by Snack Factory® Pretzel Crisps®
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 20m
Yield 36
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Spread coconut over prepared baking sheet. Bake in preheated oven until it just starts to brown, about 10 minutes.
- Combine caramel and milk in a microwaveable bowl. Microwave the mixture at 50% power for 1 minute and then stir. Repeat until both ingredients are completely incorporated.
- Spread a dollop of the caramel onto each Pretzel Crisps®. Pour the rest of the caramel into the toasted coconut and stir until well combined. Now dollop this new coconut mixture onto the Pretzel Crisps®.
- Melt the chocolate in a double boiler and use a spoon to drizzle the chocolate onto the top of each coconut mound. Let set and harden, then enjoy.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 9.9 g, Cholesterol 0.3 mg, Fat 1.3 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 0.8 g, Sodium 79.7 mg, Sugar 4.2 g
CARAMEL COCONUT PIE
Steps:
- Melt the butter in a heavy skillet over medium heat. Add the coconut and pecans and cook, stirring gently and frequently, until lightly browned.
- Combine the cream cheese and milk and beat with an electric mixer on medium speed until smooth. Gently fold in the whipped topping, then pour half of the mixture into the crust. Warm the caramel in the microwave for 30 seconds and stir; this will make drizzling easier. Drizzle half of the caramel over the filling, and then sprinkle with about half of the coconut-pecan mixture. Repeat with another layer of filling, then caramel sauce, then coconut and pecans.
- Cover the pie with plastic wrap and freeze for at least 8 hours. Let the pie stand at room temperature for 5 minutes before slicing.
CARAMEL CAKE
A moist fluffy caramel cake covered in homemade salted caramel and caramel infused Swiss meringue buttercream.
Provided by John Kanell
Categories Dessert
Time 1h10m
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F. Butter and flour three 6 inch round pans. Whisk together the flour, baking powder and salt. Set aside.
- Mix vinegar and milk in a small bowl and set aside.
- Cream butter and sugar in a stand mixer using a paddle attachment.
- Add vanilla and eggs one at a time mixing until incorporated before adding the next. Scrape the bowl down.
- Add flour and milk mixtures to the butter in alternating batches.
- Bake at 350F for about 30 minutes or until the centers are set and springy.
- Add the sugar and water into a medium saucepan and stir until sugar is dissolved. Place over medium-high heat and brush the inside of the pot with a wet pastry brush so crystals do not form.
- Cook until sugar mixture becomes a golden amber color, then remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.
- Mix in salt, transfer to a bowl and set aside to cool to room temperature. Caramel can be made in advance and refrigerated.
- Whisk together egg whites and sugar in a glass bowl. Set over a pot of simmering water making sure the water doesn't touch the bowl.
- Whisk over hear until a thermometer reads 165F. Transfer mixture to a stand mixer fitted with a whisk attachment and mix on high for a few minutes then stitch to medium low until room temp.
- Switch to a paddle attachment and add butter a tablespoon at a time. Reserve about a cup and a half of the frosting.
- Add about 1/3 a cup of caramel to the large batch of frosting and another 1/3 a cup to the small batch. You can add more caramel and salt to taste but it is important for the two batches of frosting to have a visible contrast.
- Drizzle caramel onto the fist layer then add a layer of buttercream. Place second layer on top and repeat the process until cake is three layers tall.
- Cover cake in buttercream and smooth. Use a cake comb to cut grooves into the side then chill the cake.
- Pipe the darker caramel buttercream into the grooves and smooth so stripes show up.
- Add a layer of caramel onto the top of the cake and smooth. You can add additional drips onto the side if needed.
- Sprinkle flaked sea salt onto the top of the cake and serve.
Nutrition Facts : ServingSize 126 g, Calories 821 kcal, Carbohydrate 90 g, Protein 7 g, Fat 68 g, SaturatedFat 42 g, Cholesterol 234 mg, Sodium 831 mg, Fiber 1 g, Sugar 83 g
COCONUT CREME CARAMEL
Steps:
- Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.
COCONUT CARAMELS
Making your own candy may seem daunting, but time and attention are all you need. This recipe calls for two sugars: granulated, which provides the base for your caramel, and an inverted sugar, corn syrup, which stabilizes and keeps the caramel from crystalizing. The line between soft-chewy and hard candy is a delicate one, so a candy thermometer is recommended for precision. Ginger and cardamom will add a nice zing, but lean into other warm spices, such as cinnamon, black pepper or chili powder, if that's what you have on hand. A final coat of toasted, finely shredded coconut lends an almost buttery crunch, and prevents the pieces from sticking. Wrap up individually if you have the time: These are made for sharing and can be frozen for up to a month.
Provided by Yewande Komolafe
Categories snack, candies, dessert
Time 1h
Yield About 72 pieces
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Spread the coconut flakes in an even layer on a rimmed baking sheet, and toast until light golden brown, 5 to 8 minutes.
- Brush an 8-inch baking dish generously with coconut oil or coat with cooking spray. Sprinkle about 3 to 4 tablespoons of toasted coconut in an even layer on the bottom of the pan, and set aside.
- In a medium heavy saucepan, combine the coconut cream, sugar, corn syrup and sea salt. Bring to a boil over medium heat, stirring to dissolve the sugar. Boil, stirring frequently especially toward the end, until a candy thermometer reaches 250 degrees and caramel is a light golden brown and thickened, about 20 to 30 minutes. Remove from heat and stir in the ginger and cardamom.
- Pour the caramel into the prepared pan. Once the caramel stops bubbling and the surface forms a thin skin, about 3 minutes, sprinkle another 4 tablespoons toasted coconut across the surface. Allow to cool at room temperature and set completely, about 2 hours.
- Run a spatula around the sides of the baking dish, loosen and lift the caramel, and move onto a board or clean surface.
- Slice the caramel into 8 (1-inch-wide) strips, then across into 1/2-inch pieces, so you have about 72 caramels. Roll the sides of each piece in more toasted coconut. Wrap as individual sweets using 4- to 5-inch squares of parchment, wax paper, or cellophane, or use store-bought candy wrappers, twisting the ends to seal. Store at room temperature in a cool dry place. Caramels will keep stored at room temp for up to 7 days or frozen after wrapping for up to 1 month.
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- Place all cake ingredients in a food processor and process into a uniform fine crumb mixture. Test to see if you can roll a bit into a ball with your hands (to see if it sticks together) — if too wet, add a tiny bit more coconut flour, and if too dry, add a tiny bit more water or coconut milk, then process again.
- Take about 2 tbsp of this mixture and roll into a ball, set aside and repeat 5 more times (to make 6 balls). Place those in a parchment-lined container and freeze while working on the rest of the cake.
- Line a 6″ round cake pan (or 6″ springform pan, or any dish of a similar size) with parchment paper along base and sides. Transfer the remaining cake base mixture into the pan and press down as much as possible to compact. I used the back of a spoon at first, then covered the cake with a sheet of parchment and pressed down even more using a flat-bottomed object to compact the cake as much as possible and level out the top. Freeze the cake for about 1 hour (or longer).
- To make the frosting, first read the notes below for additional tips**. When ready, blend all frosting ingredients into a smooth consistency. Then bring it to the right temperature for frosting texture.
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- In a heavy bottomed skillet over medium-high heat melt butter. Add the pecans and flaked coconut. Lower the heat to medium and stirring constantly, toast for 2-3 minute or until lightly golden in color. Spread out on parchment paper to cool completely.
- In a medium sized mixing bowl, whip together cream cheese, condensed milk and vanilla. Whip for 2 minutes or until smooth.
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- Melt butter in a large skillet. Add coconut and 1/2 cup pecans; cook until golden, stirring frequently. Set mixture aside and let cool slightly.
- Combine cream cheese and sweetened condensed milk; beat at medium speed of an electric mixer until smooth. Fold in whipped topping.
- Layer 1/4 of cream cheese mixture in each pastry shell. Drizzle 1/4 of caramel topping over each pie. Sprinkle 1/4 coconut mixture evenly over each pie.
- Repeat layers with remaining cream cheese mixture, caramel topping, and coconut mixture. Cover and freeze pies at least 8 hours.
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