Coconut Cream Dream Dessert Recipes

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COCONUT DREAM CREAM DESSERT



COCONUT DREAM CREAM DESSERT image

THIS IS THE BEST EVER EASY QUICK AND GOOD

Provided by CAROL BOWEN

Categories     Other Desserts

Time 10m

Number Of Ingredients 8

50 ritz crackers (crushed)
1 stick margarine
1 qt vanilla ice cream
( softened, not mushy )
2 box instant coconut cream pudding, 3.4oz.
1- 1/12 c milk
12 oz cool whip
1 c coconut

Steps:

  • 1. Mix first two ingredients and press into a 9x13 glass pan In large mixing bowl, mix ice cream, pudding and milk until well blended. Pour mixture over crust and refrigerate until firm (1/2 hr. to 1 hour). Spread cool whip over pudding. Toast coconut (on cookie sheet) Bake 350 for 3 or 5 min. Sprinkle toasted coconut over top. Refrigerate. Delicious!!!! DON'T FREEZE
  • 2. Can be made with and flavor Chocolate pudding and Chocolate Ice Cream ALSO YOU CAN USE LEMON PUDDING WITH VANILLA ICE CREAM NO COCONUT, ADD A LITTLE LEMON JUICE TO LEMON PUDDING ZEST SOME LEMON PEEL FOR ON THE TOP. ALSO YOU CAN USE BUTTERSCOTCH PUDDING ETC.

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.

COCONUT DREAM DESSERT



Coconut Dream Dessert image

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 8 servings

Number Of Ingredients 7

1/2 cup coconut rum
2 teaspoons gelatin
2 cups fresh whipping cream
2 cups coconut milk
1 cup brown sugar
1/2 stick (1/4 cup) butter
4 cups unsweetened grated coconut

Steps:

  • Mix the rum and gelatin together. Set aside. Whip the cream until fluffy, while adding the coconut milk and the rum/gelatin mixture. Refrigerate for 2 hours in individual serving bowls or coconuts that are cut in half.
  • Melt the brown sugar and butter in a saucepan over medium heat. Add the grated coconut and stir together until blended and caramelized. Sprinkle on top of the dessert.

COCONUT DREAM DESSERT



Coconut Dream Dessert image

I love coconut. Add cream cheese and nuts and who can go wrong? You can play around with this to suit your taste. I make mine with real whipped cream, and if you are in a hurry you can substitute the cooked pudding with instant. If you make it with the cooked pudding, make it first to allow time for it to cool while you make the other layers.

Provided by startnover

Categories     Dessert

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup flour
1/2 cup butter or 1/2 cup margarine
1/2-1 cup chopped pecans (depends on how nutty you like things)
1 cup powdered sugar
8 ounces cream cheese, softened
8 ounces Cool Whip
2 (3 ounce) packages cook and serve coconut pudding mix
4 cups milk
8 ounces Cool Whip
1/2 cup toasted coconut
1/4 cup chopped pecans

Steps:

  • crust:.
  • Mix all ingredients together and press in the bottom of a 9x13-inch pan.
  • Cook at 350°F for 15 minutes (or till lightly browned).
  • set aside and allow to cool.
  • 1st layer:.
  • beat cream cheese and powdered sugar in a medium bowl till smooth.
  • Fold in whipped cream and spread over cooled crust.
  • Layer 2:.
  • Cook the pudding with the milk according to package directions and allow to cool with plastic wrap on top to prevent a "skin" from forming.
  • After it has cooled spread with Cool Whip and sprinkle coconut and pecans on top.
  • Chill and serve.
  • Prep time does not include cool down time for pudding.

Nutrition Facts : Calories 514.9, Fat 35.7, SaturatedFat 23.2, Cholesterol 52.5, Sodium 258, Carbohydrate 44.3, Fiber 2.1, Sugar 30.5, Protein 6.7

COCONUT CREAM DREAM PIE DESSERT



Coconut Cream Dream Pie Dessert image

This desserts name should be "Heavenly Dream," a great people pleaser at potlucks, be prepared to have copies of the recipe, you'll get lots of requests for this one!

Provided by Sue West

Categories     Puddings

Time 50m

Number Of Ingredients 12

1 c flour
1/2 c butter, melted
2 Tbsp sugar
1/2 c chopped pecans(optional)
FOR THE CRUST
LAYER TWO
8 oz cream cheese, room temp
1 c powered sugar
1 c whipped topping
LAYER THREE
1 small package of coconut cream instant pudding
11/2 c whole milk, can use any kind of milk but the whole makes pudding so much tastier

Steps:

  • 1. Mix and pat the crust mixture, (Layer# 1), in an 8x8" baking dish. Bake at 350 for 15-20 minutes until just beginning to turn golden. DO NOT OVER-BAKE.
  • 2. Layer two: Beat together sugar and cream cheese. Fold in whipped topping, spread on cooled crust.
  • 3. Layer three: Mix until thickened, spread over cream cheese mixture, top with remaining tub of whipped topping. Toast 1 cup coconut, sprinkle evenly on dessert. Refridgerate

CREAMY COCONUT DESSERT



Creamy Coconut Dessert image

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

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold 2% milk
1-1/2 teaspoons coconut extract
3 packages (3.4 ounces each) instant vanilla pudding mix
2 cups sweetened shredded coconut, divided

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 :

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