Pineapple Coconut Frozen Dessert Recipes

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FROZEN PINEAPPLE TREAT



Frozen Pineapple Treat image

Provided by Food Network

Categories     dessert

Time 4h20m

Yield 4 servings

Number Of Ingredients 5

1 pineapple (see Cook's Note)
1 banana
3 tablespoons cream of coconut
Maraschino cherries, for garnish
2 mini bottles rum, optional, for serving

Steps:

  • Slice the pineapple in half lengthwise, leaving the greens attached. Use a paring knife to cut away the fruit and core from both halves of the pineapple, leaving a thin border of fruit intact to make 2 pineapple boats. Cut the fruit into chunks and set aside. Place the pineapple boats in the freezer until you are ready to serve.
  • Peel the banana and cut into chunks. Place the pineapple and banana chunks on a parchment-lined baking sheet or dish and freeze until frozen, about 4 hours.
  • In the bowl of a food processor, combine the frozen fruit and cream of coconut. Pulse until the mixture forms a thick paste, about 3 minutes. Gradually drizzle in 1/2 cup water, pulsing, until the consistency of soft serve is reached.
  • Scoop the soft serve into the frozen pineapple halves and garnish each with maraschino cherries and a small bottle of rum if desired. Serve immediately.

TROPICAL FROZEN DESSERT



Tropical Frozen Dessert image

Yoplait® Fruitful™ mango, pineapple & orange yogurt is put together with gingersnaps and coconut in this frozen dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 4

Number Of Ingredients 6

1/3 cup crushed gingersnap cookies (about 7 cookies)
1 tablespoon sugar
1 tablespoon butter, melted
1/3 cup flaked coconut
5x3-inch foil loaf pan
2 containers (6 oz each) Yoplait® Fruitful™ mango, pineapple & orange yogurt

Steps:

  • Heat oven to 350°F.
  • In small bowl, mix crushed cookies, sugar, melted butter and coconut. Spread evenly on ungreased cookie sheet. Bake 4 minutes; stir. Bake about 2 minutes longer or until coconut is golden brown. Cool 10 minutes.
  • Spoon 1/3 cup cookie mixture into loaf pan. Top with 1 container yogurt. Sprinkle remaining cookie mixture over yogurt. Top with remaining container of yogurt; spread evenly. Cover with plastic wrap.
  • Place in freezer about 4 hours or just until firm. Just before serving, turn upside down onto cutting board; cut into 4 slices.

Nutrition Facts : Calories 200, Carbohydrate 27 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 9 g, TransFat 0 g

FROZEN COCONUT AND ROASTED PINEAPPLE CAKE



Frozen Coconut and Roasted Pineapple Cake image

This recipe is adapted from Michele Goldsmith, Executive Pastry Chef at Nobu 57. Martha made this on episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes one 10-inch round cake

Number Of Ingredients 15

5 1/4 ounces best-quality white chocolate, preferably 35%
2 tablespoons tahini
1/3 cup puffed rice cereal
3/4 cup unsweetened desiccated coconut
Grated zest of 1 1/2 lemons
Pinch of coarse salt
Yuzu-Glazed Coconut Cake
Roasted Pineapple Puree
2 sheets silver-strength gelatin
1 1/2 cups coconut milk
3/4 cups heavy cream
2 large egg whites, room temperature
1/3 cup plus 1 tablespoon sugar
Coconut flakes, for topping (optional)
1/4 cup chopped roasted pineapple (reserved from Roasted Pineapple Puree), for topping (optional)

Steps:

  • Trim a sheet of acetate to 34-by-3-inches and line the walls of a 10-inch springform pan; set aside.
  • Place 2 ounces white chocolate in the top of a double boiler or heatproof bowl set over a saucepan of simmering water; heat just until chocolate melts. Stir in tahini, then stir in cereal, 1/4 cup desiccated coconut, 1/3 lemon zest and salt.
  • Place cake, brushed-side down, on a wire rack set over a rimmed baking sheet. Spread cereal-mixture over surface of cake in an even layer. Freeze until set, about 1 hour.
  • Carefully invert cake into the prepared springform pan so crunch-side is down. Using an offset spatula, spread cake with 1 cup roasted pineapple puree in an even layer; reserve remaining puree for topping, if desired. Freeze until set, about 1 hour.
  • Meanwhile, place gelatin in a small amount of cold water until softened, about 1 minute. Drain and squeeze to remove excess water from gelatin; set aside.
  • In a small saucepan, bring coconut milk, remaining 1/2 cup desiccated coconut and lemon zest to a boil over medium-high heat. Remove from heat. Add reserved gelatin, and whisk until dissolved. Strain mixture through a fine sieve set over a bowl with remaining 3 1/4 ounces white chocolate; let stand until chocolate begins to melt. Using a rubber spatula, gently stir from the center of the bowl outward to avoid forming air bubbles. Let cool at room temperature, stirring occasionally, to prevent mixture from setting up (mixture should be thick, but not clumpy).
  • Meanwhile, whisk cream until soft peaks form. Place in refrigerator to chill.
  • In a mixing bowl, whisk egg whites on medium speed until frothy. Gradually add sugar, and increase speed to high, beating until soft peaks form. Reduce speed to low and gradually add about 1/3 of gelatin mixture, whisking until just combined.
  • Gently fold half of egg-white mixture into remaining gelatin mixture. Fold half of the chilled whipped cream into the gelatin mixture. Fold in remaining egg-white mixture, then fold in remaining whipped cream until mousse is thoroughly combined.
  • Pour mousse over the cake. Freeze until set, at least 8 hours or up to overnight.
  • Once mousse sets, remove ring from springform pan and carefully peel off acetate. If desired, top with coconut flakes, reserved chopped roasted pineapple, and reserved pineapple puree. Return to freezer. Transfer to refrigerator two hours before serving.

PINEAPPLE COCONUT DESSERT RECIPE RECIPE - (4.3/5)



Pineapple Coconut Dessert Recipe Recipe - (4.3/5) image

Provided by HotDishHomemaker

Number Of Ingredients 9

◾1 (16.5 oz.) Duncan Hines Classic Yellow Cake Mix
◾1 (20 oz.) Can Crushed Pineapple, drained
◾1 (7 oz.) Package Flaked Coconut
◾3 (3.4 oz.) Packages Vanilla Instant Pudding
◾4 Cups Milk
◾1/3 Cup Sugar
◾3 & 1/2 Cups Heavy Whipping Cream
◾2 Teaspoons Coconut Extract
◾1 (8 oz.) Package Cream Cheese, softened

Steps:

  • 1. Make the Cake Mix according to package directions EXCEPT pour the batter into TWO 9 x 13 pans. Spread the batter out evenly. Don't worry, the batter will rise and this is only the bottom layer of our Dessert so we need to have room for the next two layers. The baking time will most likely be much less than stated on the package since we are using two pans. Mine took about 17 minutes. Check for doneness at about the 10 minute mark and then check every 5 minutes or so. 2. When the Cakes are done, allow them to cool completely. 3. Wait, don't turn the oven off just yet. Spread the Coconut out on a 9 x 13 baking sheet and pop it into the already preheated oven. Stir it often and bake just until toasted. Watch closely, once the Coconut starts to get golden brown it can burn quickly so air on the side of caution and remove it as soon as it gets that toasty color. Set the Toasted Coconut aside an allow it to cool. 4. In a large mixing bowl, add the Pudding Mixes, Coconut Extract and Milk. With a hand mixer blend for about 2 minutes. Next add in the Cream Cheese and mix until all ingredients are well combined and smooth. 5. With a spatula, fold in the drained Pineapple. 6. Spread the Filling evenly over the 2 cakes. 7. With a handheld mixer whip the Cream and Sugar until stiff peaks form. Spread the Whipping Cream evenly in the two pans over the top of the filling layer. 8. Now sprinkle the cooled Toasted Coconut over the top of the Whipped Cream layer in both pans. 9. Cover the pans tightly and refrigerate for at least 2 hours. After the Desserts have chilled, slice and serve! ~Store any leftovers in the refrigerator. Recipe by: Hot Dish Homemaker

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

PINEAPPLE SOFT SERVE WITH SPICY CANDIED COCONUT



Pineapple Soft Serve with Spicy Candied Coconut image

Provided by Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 10

3/4 cup unsweetened shredded coconut
1/2 teaspoon roasted chili powder or red chili flakes
2 tablespoons agave nectar
2 teaspoons kosher salt
3 cups frozen pineapple chunks, or fresh pineapple cut into 1⁄2-inch chunks and frozen overnight
3⁄4 cup full-fat coconut milk
3 tablespoons agave nectar
2 teaspoons fresh lime juice
1⁄4 teaspoon kosher salt
Dark rum, as a float, if desired

Steps:

  • For the candied coconut: In a dry skillet or saucepan, toast the coconut over medium-low heat, stirring frequently, until the flakes are mostly golden in color. Remove from the heat and immediately add the chili powder, agave nectar and salt. Stir until the mixture is combined, then let the coconut cool completely before transferring to a bowl.
  • For the pineapple soft serve: In a food processor or blender, combine the frozen pineapple, coconut milk, agave, lime juice and salt and pulse until the pineapple is finely chopped. Then process or blend, stopping to scrape down the sides of the bowl/jar as needed, until smooth and airy, 3 to 4 minutes. Serve immediately or transfer to a resealable top plastic bag and freeze until just firm, about 20 minutes. Trim off the corner of the plastic bag and pipe the mixture into serving bowls, soft serve-style. Garnish with the candied coconut and a float of dark rum if desired (and 21+).

PINEAPPLE COCONUT DESSERT



Pineapple Coconut Dessert image

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

Provided by BrendaM

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 4

1 (20 ounce) can crushed pineapple
1 cup shredded coconut
1 (18 1/4 ounce) box white cake mix or 1 (18 1/4 ounce) box yellow cake mix
1/2 cup butter, melted

Steps:

  • Preheat oven to 350ºF.
  • Pour pineapple into buttered 9-inch square cake pan; sprinkle with coconut.
  • Spread dry cake mix evenly over coconut and pour butter over all.
  • Bake for 20 to 25 minutes or until lightly browned.
  • Serve with whipped cream.

Nutrition Facts : Calories 492.1, Fat 25.5, SaturatedFat 14.4, Cholesterol 30.5, Sodium 519.1, Carbohydrate 64.5, Fiber 2.9, Sugar 46.6, Protein 4.1

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