Coconut Crunch Delight Recipes

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COCONUT CRUNCH DELIGHT



Coconut Crunch Delight image

I tasted this light dessert 7 years ago at a potluck and got the recipe from my mom's dear friend. I've made it dozens of times since for my family and friends, who go wild over it. This is a terrific way to end a heavy meal. -Debby Chiorino, Pt. Hueneme, CA

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 12-16 servings.

Number Of Ingredients 10

1/2 cup butter, melted
1 cup all-purpose flour
1-1/4 cups sweetened shredded coconut
1/4 cup packed brown sugar
1 cup slivered almonds
2-2/3 cups cold milk
1/2 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
2 cups whipped topping
Fresh strawberries, optional

Steps:

  • In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Nutrition Facts :

COCONUT CRUNCH DELIGHT



Coconut Crunch Delight image

Make and share this Coconut Crunch Delight recipe from Food.com.

Provided by Christine C.

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 10

1/2 cup butter or 1/2 cup margarine, melted
1 cup all-purpose flour
2 1/4 cups flaked coconut
1/4 cup packed brown sugar
1 cup slivered almonds
1 (3 1/2 ounce) package vanilla instant pudding mix
1 (3 1/2 ounce) package instant coconut cream pudding mix
2 2/3 cups cold milk
2 cups whipped topping
fresh strawberries (optional)

Steps:

  • In bowl, combine first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan.
  • Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
  • Cool.
  • Divide crumb mixture in half; press half into same baking pan.
  • In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
  • Spoon over crust.
  • Top with remaining crumb mixture.
  • Cover and refrigerate overnight.
  • Garnish with strawberries, if desired.

Nutrition Facts : Calories 366.4, Fat 21.9, SaturatedFat 12.7, Cholesterol 35.5, Sodium 330.8, Carbohydrate 38.9, Fiber 2.3, Sugar 24.3, Protein 5.7

COCONUT CRUNCH DELIGHT



COCONUT CRUNCH DELIGHT image

This is so creamy and I got it out of the Betty Crocker cookbook. My family loves it and you can use all different flavors of pudding.

Provided by Leila Rockwell

Categories     Puddings

Time 55m

Number Of Ingredients 8

1/2 c margarine melted
1 1/4 c flaked coconut
1 c flour
1/4 c brown sugar packed
2 pkg coconut cream pudding instant small boxes
2 2/3 c milk
2 c cool whip
1 c almonds slivered or chopped walnuts

Steps:

  • 1. Turn oven on at 350* Combine in a bowl: margarine, coconut,flour brown sugar and either almonds or walnuts. Press lightly in a greased 9x13x2 baking dish. Bake for 25-30 minutes or until golden brown. stir every 10 minutes to form coarse crumbs. Cool
  • 2. Divide in half. Press half in same baking dish and Reserve the rest. Mix 2 pkg instant coconut cream pudding and 2 2/3 cups milk ( I usually add 1 tsp. vanilla) Fold in the 2 cups cool whip. Spoon over crumbs in baking dish.
  • 3. Top with remaining crumbs. Cover and refrigerate over night. Eat and enjoy. I use 2 large boxes of puddings so have to double the milk.

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