Coconut Cream Frozen Dessert Food

MAKE-AHEAD COCONUT CREAM FROZEN DESSERT

Steps:

• Mix 1 1/2 cups of cracker crumbs and butter together and press into the bottom of a glass or foil pan. Reserve remaining 1 cup of crumbs for topping.
• Mix milk and pudding mixes together in a large bowl. Mix in softened ice cream. Pour over crust, top with whipped topping and reserved cracker crumbs. Cover and freeze, at least 2 hours.
• Remove from the freezer and allow to thaw. Cut into 24 pieces.

CREAMY COCONUT DESSERT

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.

PINEAPPLE-COCONUT FROZEN DESSERT

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.

FROZEN COCONUT DESSERT

Steps:

• In a large saucepan, bring water and sugar to a boil. Cook, uncovered, for 5 minutes. Cool. Stir in 2 cups coconut and vanilla. In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into serving dishes. Cover and freeze overnight. , Remove from the freezer 45 minutes before serving. Toast the remaining coconut; sprinkle over dessert. Top with macadamia nuts.

EASY THAI BANANA COCONUT CUSTARD

Steps:

• Preheat the oven to 350 F.
• Prepare 4 to 6 ramekins for the dessert by greasing them with a little oil. If you have banana leaves, make a lining with them by cutting two or more wide strips and pressing them into the ramekin (like a cross or a basket).
• Place the coconut milk, sugar, eggs, banana, and flavoring in a blender or food processor. Blend or process for 30 seconds. If you don't have a blender or processor, simply mix the ingredients together in a bowl with a fork or whisk for 1 minute, or until the sugar has dissolved.
• Pour the mixture into the ramekins, filling each one 3/4 full.
• Place the ramekins in a flat-bottomed glass dish (a lasagna or casserole dish works well). Fill part-way with water-up to 1/2 the height of the ramekins-and carefully place the dish in the oven.
• Bake for 45 minutes to 1 hour, or until the custard has set and is firm.
• Serve the ramekins either hot, cold or at room temperature. If desired, sprinkle with a little dry shredded coconut, sweetened or unsweetened. Coconut milk is used in many Thai desserts as well as savory dishes. For those who want creaminess but are eating dairy-free, it is a useful ingredient. You may also want to make a Mango Custard and enjoy another tropical fruit flavor.

COCONUT CREAM FROZEN DESSERT

Steps:

• In a bowl, combine the cracker crumbs and margarine; mix well. Press into an ungreased 13X9 inch dish.
• In a mixing bowl, combine the ice cream, milk and pudding mixes. A mixer works well for this. Spread over crust.
• Top with whipped topping and coconut.
• Cover and freeze for up to 2 months.
• Remove from freezer 15 minutes before serving.