Coconut Cream Frozen Dessert Recipes

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MAKE-AHEAD COCONUT CREAM FROZEN DESSERT



Make-Ahead Coconut Cream Frozen Dessert image

A real crowd pleaser. Make this refreshing dessert with pudding mix and ice cream. Make it up to a week in advance, freeze it, then remove from freezer the morning of, let it thaw, and enjoy.

Provided by Jo

Categories     Desserts     Frozen Dessert Recipes

Time 2h10m

Yield 24

Number Of Ingredients 6

2 ½ cups finely crushed buttery crackers (such as Ritz®)
½ cup unsalted butter, melted
1 ¼ cups milk
2 (3.4 ounce) packages instant coconut cream pudding mix
½ gallon vanilla ice cream, softened
1 (8 ounce) container frozen whipped topping (Cool Whip®), thawed

Steps:

  • Mix 1 1/2 cups of cracker crumbs and butter together and press into the bottom of a glass or foil pan. Reserve remaining 1 cup of crumbs for topping.
  • Mix milk and pudding mixes together in a large bowl. Mix in softened ice cream. Pour over crust, top with whipped topping and reserved cracker crumbs. Cover and freeze, at least 2 hours.
  • Remove from the freezer and allow to thaw. Cut into 24 pieces.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 24 g, Cholesterol 30.5 mg, Fat 12.4 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 7.7 g, Sodium 181.4 mg, Sugar 16.5 g

COCONUT CREAM FROZEN DESSERT



Coconut Cream Frozen Dessert image

Make and share this Coconut Cream Frozen Dessert recipe from Food.com.

Provided by Chris from Kansas

Categories     Frozen Desserts

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 7

2 1/2 cups crushed butter flavored crackers
1/2 cup margarine, melted
1/2 gallon light vanilla ice cream, softened
1/2 cup cold milk
2 (3 1/2 ounce) packages each instant coconut cream pudding mix
1 (8 ounce) carton frozen light whipped dessert topping, thawed
1/2 cup flaked coconut, toasted

Steps:

  • In a bowl, combine the cracker crumbs and margarine; mix well. Press into an ungreased 13X9 inch dish.
  • In a mixing bowl, combine the ice cream, milk and pudding mixes. A mixer works well for this. Spread over crust.
  • Top with whipped topping and coconut.
  • Cover and freeze for up to 2 months.
  • Remove from freezer 15 minutes before serving.

Nutrition Facts : Calories 173.6, Fat 8.3, SaturatedFat 2.9, Cholesterol 1.4, Sodium 320.3, Carbohydrate 23.6, Fiber 1.2, Sugar 12.4, Protein 1.4

COCONUT CREAM DREAM DESSERT



Coconut Cream Dream Dessert image

This is my modified version of the classic dirt salad. My son LOVES golden OREOs®. I was going to make the dirt salad but didn't have original chocolate cookies, so I used golden ones and it was AMAZING! Better than coconut cream pie.

Provided by Debbie

Categories     Desserts

Time 2h10m

Yield 12

Number Of Ingredients 7

1 (18 ounce) package vanilla sandwich cookies (such as Golden Oreos®), crushed
⅓ cup butter, melted
2 (3.4 ounce) packages instant coconut cream pudding mix
1 ½ cups milk
1 quart vanilla ice cream, softened
1 (16 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup toasted flaked coconut

Steps:

  • Set aside 1 cup of cookie crumbs and mix remaining crumbs with melted butter in a 9x13-inch baking dish; press buttered crumbs into the dish to form a crust. Freeze until set, about 10 minutes.
  • Whisk coconut cream pudding mix with milk in a large bowl until the pudding thickens, about 2 minutes. Stir ice cream into pudding mix and pour mixture into the cookie crust. Top with a layer of frozen whipped topping; sprinkle with reserved cookie crumbs and coconut. Refrigerate until set, about 1 1/2 hours.

Nutrition Facts : Calories 569.3 calories, Carbohydrate 69.8 g, Cholesterol 35.4 mg, Fat 30.8 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 18 g, Sodium 430 mg, Sugar 31.9 g

COCONUT CREAM DESSERT



Coconut Cream Dessert image

Butter-flavored crackers make the crunchy crust for this frozen take on coconut cream pie. "A mixer works great to easily combine the ice cream, milk and pudding mix," suggests Carol Beamer of Glenville, West Virginia. Try sprinkling chopped nuts or cracker crumbs on top instead of the coconut.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 8

2-1/2 cups crushed butter-flavored crackers (about 68 crackers)
1/2 cup plus 2 tablespoons butter, melted
1/2 gallon vanilla ice cream, softened
1/2 cup 2% milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish., In a large bowl, combine the ice cream, milk, extract, pudding mixes and 2/3 cup coconut until blended. Spread over the crust; top with whipped topping. Toast remaining coconut; sprinkle over top. Cover and freeze for up to 2 months. , Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 522 calories, Fat 31g fat (17g saturated fat), Cholesterol 52mg cholesterol, Sodium 536mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

FROZEN COCONUT DESSERT



Frozen Coconut Dessert image

A crunchy coconut and macadamia nut garnish pairs well with this cool and creamy dessert. -Charlotte Mallet-Prevost, Frederick, Maryland

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 6

1-1/3 cups water
2/3 cup sugar
2-1/3 cups sweetened shredded coconut, divided
2 teaspoons vanilla extract
1 pint heavy whipping cream
1/3 cup coarsely chopped macadamia nuts

Steps:

  • In a large saucepan, bring water and sugar to a boil. Cook, uncovered, for 5 minutes. Cool. Stir in 2 cups coconut and vanilla. In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into serving dishes. Cover and freeze overnight. , Remove from the freezer 45 minutes before serving. Toast the remaining coconut; sprinkle over dessert. Top with macadamia nuts.

Nutrition Facts : Calories 447 calories, Fat 36g fat (23g saturated fat), Cholesterol 82mg cholesterol, Sodium 108mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 2g protein.

PINEAPPLE-COCONUT FROZEN DESSERT



Pineapple-Coconut Frozen Dessert image

Make and share this Pineapple-Coconut Frozen Dessert recipe from Food.com.

Provided by carolinafan

Categories     Frozen Desserts

Time 8h25m

Yield 15 serving(s)

Number Of Ingredients 10

1 1/2 cups flour
1/2 cup butter, softened
1/2 cup powdered sugar
1/4 cup butter
1 (7 ounce) can flaked coconut
1/2 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple, well drained

Steps:

  • Preheat oven to 350*.
  • Grease 13x9x2-inch baking dish; set aside.
  • In medium bowl combine flour, 1/2 cup butter and powdered sugar. Firmly press mixture into bottom of prepared pan.
  • Bake for 15 to 18 minutes or until lightly browned around edges.
  • Meanwhile, for filling in large saucepan melt 1/4 cup butter over medium heat. Stir in coconut and pecans.
  • Cook and stir over low heat until coconut is golden. Remove from heat and cool.
  • In large mixing bowl beat sweetened condensed milk and cream cheese with electric mixer on medium speed until smooth.
  • Fold in dessert topping.
  • Spread one half of the cream cheese mixture over the cooled crust.
  • Sprinkle with one half of the coconut mixture.
  • Spread pineapple over coconut layer.
  • Repeat cream cheese and coconut layers.
  • Cover and freeze for 8 to 24 hours or until firm.
  • Let stand at room temperature for 10 minutes before serving.

Nutrition Facts : Calories 473.9, Fat 31.5, SaturatedFat 21.3, Cholesterol 50, Sodium 185.7, Carbohydrate 44.5, Fiber 1.4, Sugar 33.5, Protein 5.8

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