Coconut Crunch Beans 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 GREEN BEANS



Coconut Green Beans image

Quick, easy side dish with a subtle kick. * I originally found this recipe in Jane Kirby's Glamour's Gourmet on The Run (1987), and have since simplified it and reduced the number of ingredients (I'm a cheap college student)--but I recommend checking out the original, which includes cooking with a bay leaf and mustard seeds.

Provided by A. Deume

Categories     Vegetable

Time 9m

Yield 2 serving(s)

Number Of Ingredients 4

1 tablespoon olive oil
1/8 teaspoon crushed red pepper flakes
1 cup frozen green beans
4 tablespoons unsweetened dried shredded coconut

Steps:

  • Heat oil in a medium skillet, add pepper flakes.
  • Sauté green beans until cooked.
  • Add coconut, sauté until heated (be careful not to brown).

Nutrition Facts : Calories 102.1, Fat 9.2, SaturatedFat 3, Sodium 7.6, Carbohydrate 5.2, Fiber 2.6, Sugar 1.1, Protein 1.2

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