COCONUT PUDDING DESSERT BARS
Creamy coconut pudding dessert bars built on a pecan shortbread crust, and sweet cheese layer. Finished with whipped topping and a toasted coconut topping.
Provided by Janna/Fit As A Fiddle Life
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cut butter into 1/4 inch cubes. Use pastry blender to press butter into flour. Continue to press butter into flour until you see no loose flour when you lift the pastry blender. Mixture should be crumbly. Mix in pecans.
- Press crust mixture evenly into bottom of baking pan.
- Place pan on bottom rack of oven. Bake for 15 minutes until crust starts to brown. Remove crust and cool for 30 minutes or until crust is cool to the touch.
- While crust is baking, spread shredded coconut in a thin layer on a baking sheet lined with parchment paper. Place on upper rack of oven. Bake for 5 minutes and check. Stir coconut and bake for 5 minute times until the coconut is golden brown. This may only take 8-10 minutes. Remove from oven and allow to cool.
- Mix cream cheese with powdered sugar until creamy with a hand mixer. Fold inn whipped topping until well blended. Consitency should be spreadable. Add a tablespoon or more whipped topping if needed.
- Spread cheese layer over cooled crust. Set aside.
- Mix pudding and milk in a large bowl with a hand mixer for 2 minutes. Pour over cheese layer. Spread evenly.
- Spread whipped topping over pudding in an even layer. Sprinkle top with toasted coconut.
- Store in refrigerator until ready to serve.
Nutrition Facts : Calories 273 kcal, Carbohydrate 32 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 35 mg, Sodium 194 mg, Fiber 1 g, Sugar 22 g, UnsaturatedFat 5 g, ServingSize 1 serving
COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
CREAMY COCONUT DESSERT
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
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 :
COCONUT CREAM PUDDING
"A golden baked meringue makes the crowning touch to this mouthwatering dessert."-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 9g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.
RITZ CRACKER COCONUT PUDDING DESSERT
Make and share this Ritz Cracker Coconut Pudding Dessert recipe from Food.com.
Provided by Recipe Junkie
Categories Gelatin
Time 10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Soften ice cream and mix together with pudding mix and milk.
- Melt butter.
- Mix with crushed Ritz crackers and press into a 9x11" pan as a crust(just on bottom).
- Pour pudding mixture on top of crust.
- Spread cool whip on top of that.
- Refrigerate.
Nutrition Facts : Calories 722.9, Fat 41, SaturatedFat 26.5, Cholesterol 109.3, Sodium 527.3, Carbohydrate 82.7, Fiber 2.9, Sugar 68.4, Protein 9.5
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