COCONUT CREAM PIE I
Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.
Provided by Dmarcks
Categories Desserts Pies No-Bake Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
- Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 g
COCONUT CREAM PIE BARS
Delicious layers of cream cheese, pudding, vanilla wafers, and toasted coconut make these no-bake Coconut Cream Pie Bars irresistible!
Provided by Jennifer McHenry
Categories bars
Time 6h40m
Number Of Ingredients 11
Steps:
- Combine the crushed vanilla wafers and the butter until the crumbs are thoroughly moistened. Transfer to a 9"x 13"x 2" pan and press evenly onto the bottom of the pan.
- Refrigerate while you make the cream cheese layer.
- Using an electric mixer on medium speed, beat the cream cheese and sugar until well mixed and smooth. Gently fold in 1 cup whipped cream.
- Carefully spread over the crust.
- Line the whole vanilla wafers around the edges of the pan, standing the cookies on their ends. Return the pan to the refrigerator while you make the pudding layer.
- Stir together the pudding, 1 cup whipped cream, and coconut, gently folding to combine.
- Spread evenly over the cream cheese layer.
- Gently spread the remaining 1 cup whipped cream over the pudding layer. Sprinkle coconut on top.
- Refrigerate for at least 6 hours before serving.
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.
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 :
EASY COCONUT CREAM PIE
Watch this video to learn how to make an Easy Coconut Cream Pie with just five ingredients! Prep time for this Easy Coconut Cream Pie is only 15 minutes.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
- Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
- Top pie with remaining COOL WHIP; sprinkle with toasted coconut.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 4.88 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0.753 g, Sugar 0 g, Protein 4 g
COCONUT CRUST
This makes for a different type of pie.
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 2
Steps:
- Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g
COCONUT CREAM PIE
Coconut Cream Pie is a silky smooth dessert with a flaky crust and a coconut filling, topped with coconut whipped cream and toasted coconut sprinkles.
Provided by Erica Walker
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- In a medium saucepan, combine half-and-half, coconut milk, eggs, sugar, cornstarch and salt. Bring to a boil over LOW heat (using a double-boiler works best), whisking constantly.
- When it starts to boil a little bit and thickens up to about the consistency of a thick pudding (this takes about 15-20 minutes so BE PATIENT), remove from heat.
- Stir in 3/4 cup of the toasted coconut and the coconut (or vanilla) extract. Pour into pie shell and chill for 2 to 4 hours, or until firm.
- While pie is cooling, whip together topping ingredients with electric beaters.
- When pie is completely cooled, top with whipped topping and sprinkle on remaining toasted coconut.
Nutrition Facts : Calories 879 kcal, Carbohydrate 95 g, Protein 12 g, Fat 49 g, SaturatedFat 20 g, Cholesterol 46 mg, Sodium 716 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
COCONUT CREAM DESSERT WITH PECAN CRUST
This is a great dessert for those who love coconut cream but aren't a fan of regular pie crust. The cream cheese layer makes it especially delicious, but it's easy to customize this dessert to make it your family's favorite. See options in Direction #10. =^..^=
Provided by Fran Miller
Categories Other Desserts
Time 35m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees F. Mist an 8 x 8" baking dish with cooking spray. Set aside. Melt butter in a medium microwave-safe bowl. Stir in flour, sugar, and pecans until well-mixed.
- 2. Put crust mixture into the prepared 8 x 8" pan and even out with a large fork. (Or use your fingers. We won't tell.) =^..^=
- 3. Bake crust in preheated oven for 15-20 minutes, or until lightly browned. Watch closely & don't over-bake or the crust will be too hard to cut easily. Set aside to cool.
- 4. Put the coconut on a baking sheet and bake in the preheated oven for about 5-7 minutes, stirring every 3 minutes. Watch carefully! (Don't ask me how I know this.) If the coconut is mostly browned, just stir it up and call it done. Set aside to cool.
- 5. In a medium mixing bowl, beat the cream cheese with a mixer. Add the powdered sugar & blend well. Put the mixer away...
- 6. ...then GENTLY fold in 1 cup of Cool Whip with a large spoon. Put this in the refrigerator to stay cold while the crust and coconut cool.
- 7. Mix together the instant pudding and milk until the pudding thickens. (I just used vanilla instant pudding & folded in about 1/4 cup of the toasted coconut to the finished pudding.) Refrigerate until ready to use.
- 8. Once the crust has cooled, assemble the dessert. Spread the cream cheese mixture over the crust. Next, comes the pudding layer. Top with the remaining Cool Whip. Sprinkle toasted coconut over the Cool Whip.
- 9. Serve cold and refrigerate any leftovers. But don't expect to have any! =^..^=
- 10. OPTIONS: (1) Use homemade or prepared graham cracker crusts instead of the pecan crust. This would easily make two pies. (2) Skip the coconut altogether. (3) Consider chocolate pudding with mini chocolate chips on top instead of coconut. (4) If you don't like cream cheese, skip that layer. (5) Put banana slices between the cream cheese and vanilla pudding layers. You decide if you still want coconut in the pudding or on top. (6) Another idea if you don't like coconut, sprinkle chopped pecans or walnuts on top. If you use any options or make up even more, please post them below. We love options!
EASY NO BAKE COCONUT CREAM PIE RECIPE
No Bake Coconut Cream Pie - this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! This pie goes down so easy!
Provided by Dorothy Kern
Categories Dessert
Time 2h20m
Number Of Ingredients 6
Steps:
- Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you're making a Golden Oreo crust, no need to remove the filling either.)
- Add pudding mix to a large bowl. Add milk and whisk until smooth. The mixture will be slightly lumpy from the coconut in the pudding mix. Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours.
- Before serving, top with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 48 g, Protein 5 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 363 mg, Fiber 2 g, Sugar 33 g
BANANA COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST
This easy banana coconut cream pie recipe is a combination of a banana cream pie and a coconut pie all in a homemade graham cracker crust! This is one of my favorite no bake desserts perfect for spring and summer!
Provided by Michelle
Categories Dessert
Time 4h30m
Number Of Ingredients 10
Steps:
- Mix graham cracker crumbs and melted butter together. Press the graham cracker crust into a 9" or 10" pie plate and set aside.
- In a large bowl, mix instant vanilla pudding mix and milk until combined (the pudding will be thick). Add in shredded coconut and mix. Set aside.
- In a standing mixer with the whisk attachment or with a hand mixer, whip heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar and whip until stiff peaks form.
- Fold half of the whipped cream mixture into the coconut vanilla pudding mixture. Reserve the rest of the whipped cream for the topping.
- Place sliced bananas in the bottom of the graham cracker crust, pour the pudding mixture over the bananas.
- Top with remaining whipped cream and sprinkle toasted coconut over the top.
- Chill for at least 4 hours.
- Enjoy!
COCONUT CREAM PIE
No Bake Coconut Cream Pie is so easy to make thanks to the coconut cream pudding mix and ready to use graham cracker crust. It's a no bake pie so it's perfect to make the day ahead to save time! We love this pie for Easter or Thanksgiving.
Provided by Jessica - Together as Family
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- In a bowl combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy.Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.
- In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined.Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
- Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it. Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.
- If you saved the 3rd layer pipe that on top of the pie before serving and garnish the pie with toasted coconut.
Nutrition Facts : Carbohydrate 45 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 543 mg, Fiber 1 g, Sugar 32 g, Calories 272 kcal, ServingSize 1 serving
COCONUT CREAM PUDDING
Coconut cream pudding made with coconut milk
Provided by Carla Cardello
Categories Pudding+ Spoon Desserts
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F. Place the coconut onto a baking sheet and into the oven. Toast the coconut, stirring it every 5 minutes or until it is lightly brown. Remove and set aside. Reserve 2 Tbsp for garnish.
- Meanwhile, place the coconut milk into a medium saucepan and stir if necessary (the solid and liquid may have separated in the can). Bring just to a boil. Remove from the heat and cover to keep warm.
- In a large bowl, beat the sugar and egg yolks at medium-high speed until thick and pale, about 5 minutes. Reduce the speed to medium and beat in flour, cornstarch, and salt. Gradually pour in the warm coconut milk. Return the mixture to the saucepan and cook until it boils and thickens. Boil 1 more minute. Remove from the heat and whisk in the butter until melted. Stir in the toasted coconut and vanilla.
- Transfer the pastry cream to a bowl and let cool to room temperature. Cover the surface with plastic wrap and refrigerate for at least 2 hours or overnight.
- After the pastry cream has chilled, whisk the cream and powdered sugar until stiff peaks hold when the beaters are lifted. Reserve 1/2 cup whipped cream for garnish then fold the rest into the pastry cream. Chill the pudding and reserved whipped cream for at least 30 minutes. Before serving, top with whipped cream and reserved toasted coconut.
COCONUT CREAM PIE WITH A COCONUT COOKIE CRUST
Steps:
- Preheat oven to 325º. In food processor, pulse cookies and 2 tablespoons of sugar in to fine crumbs.Transfer crumbs to medium bowl and add butter; stir until well combined.
- Press crumbs evenly/firmly into bottom and up sides of a 9" pie plate. Bake until about 10 minutes until crust starts to brown. Cool on wire rack to room temperature.
- In a medium saucepan, bring coconut milk, whole milk, 1/2 cup sugar, and salt to simmer over medium-high heat, stirring occasionally.
- Whisk yolks, cornstarch and 1 tablespoon sugar in medium bowl until thoroughly combined. Whisking constantly, gradually pour 1 cup hot milk mixture into egg yolk mixture; whisk well to combine. Whisking constantly, gradually add yolk mixture to milk in saucepan.
- Whisking constantly, cook until it begins to boil and thicken.
- Remove from heat and whisk in butter and 1 teaspoons of vanilla until butter in fully incorporated. Stir in coconut. Pour hot filling into cooled pie crust and smooth surface; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
- Just before serving, beat cream, 2 tablespoons sugar and 1/2 tsp vanilla with electric mixer until soft peaks form, 1 1/2-2 minutes. Top pie with whipped cream and then sprinkle with coconut. Cut pie into wedges and serve.
COCONUT CREAM BARS
This Coconut Cream Bars recipe is creamy, light, refreshing and is perfect for springtime.
Provided by Shauna
Categories Dessert
Time 1h12m
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Unroll pie crust and place in an 8 by 8 square glass baking dish. Press crust into baking dish and shape it up the sides as far as you can press it. Crust will shrink back some during baking. Prick the bottom and sides with a fork to allow steam to escape while the crust is baking.
- Bake crust according to package instructions, usually 10 to 12 minutes. Remove from oven and allow to cool completely, about 15 minutes.
- Whisk together pudding mix, milk, and coconut extract (if desired). Whisk for 3 to 5 minutes or until mixture begins to thicken.
- Whisk in 1 cup of flaked coconut, optional.
- Spread pudding mixture into cooled pie crust.
- Spread thawed whipped topping over the pudding mixture.
- Place in the freezer to chill for at least 30 minutes.
- Spread remaining cup of coconut flakes in a pie plate or small sheet pan. Bake in 450 degrees F oven for 5 to 8 minutes, stirring every few minutes, until coconut is golden and toasted. Remove from pan immediately and cool.
- Sprinkle toasted coconut over the chilled pie. Cut and serve!
Nutrition Facts : Calories 273 kcal, Carbohydrate 29 g, Protein 5 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 6 mg, Sodium 173 mg, Fiber 2 g, Sugar 17 g, ServingSize 1 serving
NO-BAKE COCONUT CREAM LUSH DESSERT
This No-Bake Coconut Cream Lush Dessert is smooth, rich, light, and there's no cooking involved. It's so easy and perfect for summer gatherings!
Provided by Amy
Categories Dessert
Time 4h20m
Number Of Ingredients 9
Steps:
- Coat a 9x13 baking dish with nonstick spray.
- Blend the Nilla Wafers in a food processor until finely ground; add in the melted butter and blend until well combined. Press the mixture evenly into the bottom of the prepared pan.
- In a large bowl with an electric mixer, beat the cream cheese and sugar until combined and fluffy; add in the Cool Whip and flaked coconut and continue to mix until combined. Spread evenly over the Nilla wafer layer.
- Wipe out the bowl and pour in the Jell-o pudding powder and milk. Whisk vigorously for 2 minutes until thickened and set. Pour mixture over cream cheese layer. Sprinkle toasted coconut flakes over the top.
- Refrigerate until completely chilled and set, about 4 hours.
- Slice and serve!
Nutrition Facts : ServingSize 16 servings, Calories 345 kcal, Carbohydrate 45 g, Protein 3 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 32 mg, Sodium 228 mg, Fiber 1 g, Sugar 31 g
BANANA CREAM PIE WITH COCONUT CRUST
Play up the tropical flavor of banana cream pie with this easy press-in crust that uses coconut instead of graham crackers. Bonus: It's gluten-free.
Provided by Food Network Kitchen
Categories dessert
Time 3h40m
Yield 8 to 10 slices
Number Of Ingredients 15
Steps:
- For the crust: Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spread the coconut flakes on a baking sheet and bake until it begins to turn golden, about 10 minutes. Toss and continue to bake, tossing very frequently, until all of the coconut is evenly golden brown, 6 to 8 minutes more. Set aside to cool for 15 minutes. Leave the oven on.
- Whisk the egg white, sugar, vanilla and salt in a large bowl until combined. Fold in the coconut. Coat a 9-inch pie plate with cooking spray and press in the mixture, forming a 1/4-inch crust around the bottom and sides. Bake until toasted and brown, 20 to 25 minutes. Set aside on a wire rack to cool for about 15 minutes.
- For the filling: Peel the bananas and slice crosswise into thin rounds. Set aside while you make the custard.
- Whisk the sugar, cornstarch and salt together in a medium saucepan. Vigorously whisk in the yolks, milk and vanilla until smooth. Cook over medium heat, stirring constantly, until the mixture starts to thicken and simmer, about 4 minutes. Once the mixture is simmering, continue to cook 1 minute longer, stirring constantly. Remove from the heat and pour a third of the custard over the coconut crust. Arrange the banana slices over the custard in an even layer and top with the remaining custard. Chill for 2 hours or up to overnight.
- For the topping: Beat the heavy cream with an electric mixer until it just starts to thicken. Beat in the confectioners' sugar and continue beating until stiff peaks form, then spoon onto the pie to cover the custard. Serve immediately or chill for up to 2 hours.
NO BAKE COCONUT CREAM PIE
Steps:
- In a large bowl, whisk the pudding and milk and set aside.
- Prepare a blind bake pie crust. **See notes for instructions on blind baking a pie crust.
- In a bowl, beat the cream cheese and sweetened condensed milk until smooth.
- Add the pudding into the cream cheese mixture and stir until evenly combined.
- Add 1/3 of the cool whip to the bowl, and gently fold it into everything.
- Add the remaining cool whip and fold until completely combined. Adding a little at a time is keeping it lighter vs just whipping it all together. Fold in the shredded coconut.
- Add the filling to the pie crust and chill for 2-4 hours or up to over night. Top with whipped cream and toasted coconut and serve!
Nutrition Facts : ServingSize 1 slice, Calories 293 kcal, Carbohydrate 32 g, Protein 6 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 29 mg, Sodium 204 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 6 g
COCONUT CREAM PIE WITH MACAROON PRESS-IN CRUST
A gluten-free pat-in-pan crust doubles the coconut in this chocolate-almond-crowned pie from Tandem bakery in Portland, Maine.
Provided by Briana Holt
Categories Chocolate Dessert Kid-Friendly Wheat/Gluten-Free Coconut Healthy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9" pie
Number Of Ingredients 23
Steps:
- Crust:
- Preheat oven to 325°F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15-20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
- Custard and assembly:
- Bring lime zest, pandan leaf (if using), milk, and coconut milk to a simmer in a medium saucepan. Cover and let sit off heat 30 minutes.
- Meanwhile, toast almonds on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool. Toast coconut on same baking sheet, tossing once, until edges are golden, about 4 minutes.
- Stir almonds into melted chocolate in a small bowl. Spread in an even layer on a sheet of parchment paper. Sprinkle toasted coconut over chocolate almonds and chill until firm, 8-10 minutes. Coarsely chop, then cover and chill.
- Pluck out lime zest and pandan leaf from milk mixture; discard. Return milk mixture to a simmer. Whisk egg yolks, cornstarch, salt, and 1/2 cup sugar in a medium bowl to combine. Whisking constantly, gradually add 1/2 cup milk mixture to egg mixture. Whisking constantly, add egg mixture to milk mixture in saucepan and cook over medium heat until mixture is thickened and bubbling (it will look like thick pudding). Remove from heat and whisk in butter and lime juice.
- Scrape custard into crust and press a piece of plastic wrap against surface. Chill until set, about 2 hours.
- Just before serving, whip cream and remaining 2 tablespoons sugar in a small bowl to medium-stiff peaks. Spoon over custard, leaving about a 1" border, and swirl decoratively. Scatter chocolatealmond mixture around perimeter.
- Do ahead:
- Pie (without whipped cream) can be made 3 days ahead; keep chilled.
COCONUT CREAM PUDDING WITH GINGER CRUST
Make and share this Coconut Cream Pudding with Ginger Crust recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter over low heat and stir in ginger and vanilla wafers.
- Reserve 3 tsps of crumb mixture.
- Press remainder in a 9 inch pie plate and chill while pudding is being made.
- Combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved.
- Stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened.
- Remove from heat and stir in vanilla and coconut.
- Transfer to a metal bowl set in a larger bowl of ice and water.
- Stir until completely cooled and pour into crust.
- Sprinkle reserved crumbs over.
- Chill for 20 minutes before serving (pudding will be soft).
COCONUT CREAM PUDDING
"Modified" from the Taste of Home website. Just like coconut custard pie, topped with meringue without the crust. I reduced the sugar just a bit and adjusted the extracts. Really creamy and wonderful!
Provided by Larawithoutau
Categories Dessert
Time 25m
Yield 1 8x8 inch pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- •In a large heavy saucepan, combine 3/4 cup sugar, pinch of salt 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 extracts. 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 or cold. Yield: 9 servings.
Nutrition Facts : Calories 227.7, Fat 7.7, SaturatedFat 5, Cholesterol 94, Sodium 116.1, Carbohydrate 34.3, Fiber 1, Sugar 25.8, Protein 5.8
More about "coconut cream pudding with ginger crust food"
COCONUT CREAM PUDDING - BELGIAN FOODIE
From belgianfoodie.com
5/5 (6)Total Time 3 hrs 20 minsCategory DessertCalories 443 per serving
- Spread the coconut on a lined baking sheet and then put it in an oven at 325°F / 165°C. Let the coconut toast about 5 minutes. You may need less time if you use shredded coconut rather than flaked coconut. Make sure shuffle the coconut while toasting and avoid it burning. Toasting enhances the flavor, but is not absolutely necessary. Put the coconut aside.
- Make sure the heavy cream you use is very cold. Pour the heavy cream into a metal or glass bowl. Use an electric mixer (preferably) to whip up the cream. As the cream starts to develop some volume, add the sugar as you continue to mix. Mix until soft peaks form.
- When you are ready to serve the Coconut Cream Pudding, let your inspiration guide you. I've given you some suggestions above and it is up to you whether you'd like to assemble the servings with bits of pastry crust on the bottom, with chocolate or almond shavings along with the remaining toasted coconut on top, or with whipped cream (in addition to the other options or on its own). You can also mix in some Ladyfingers or macaroons or even mix in the whipped cream into the pudding to give a more airy finish.
COCONUT CREAM DELIGHT - SUGAR APRON
From sugarapron.com
Servings 12-16Total Time 3 hrs 45 minsEstimated Reading Time 2 mins
10 BEST COCONUT CREAM PUDDING DESSERT RECIPES | YUMMLY
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COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST RECIPES …
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BANANA CREAM COCONUT PIE | BANANA PUDDING - ALLY'S KITCHEN
From allyskitchen.com
4.3/5 (4)Estimated Reading Time 4 minsServings 1
- Prepare the vanilla pudding according to packaged directions adding the vanilla with the milk. Add the yogurt one container at a time and blend well. Put in refrigerator for about 10 to 15 minutes.
- Line the pie plate with vanilla wafers. With the remaining wafers put in a large plastic zip lock bag, add the almonds and crush into a crumbly mixture (crushing any large pieces of cookies). Add three-fourths cup of the coconut and toss and blend.
- Put the remaining coconut on a cookie sheet and under the broiler to toast a few minutes. Watch carefully!
- Slice the bananas on top the cookies in the pie plate. Add about one-half of the crushed cookie/nut/coconut mixture. Pour the pudding mixture on top.
COCONUT BANANA CREAM PIE - CRAZY FOR CRUST
From crazyforcrust.com
Ratings 3Calories 579 per servingCategory Dessert
- Place the sugar, salt, cornstarch, and milk in a medium saucepan. Cook over medium-high heat, whisking/stirring almost constantly, until thick and bubbly (about 7-8 minutes), then reduce the heat to low and cook 2 minutes more.
- Stir a small amount of hot milk mixture into the lightly beaten eggs. Make sure you’re whisking the entire time so you don’t scramble the eggs. Pour the milk and egg mixture back into the pan. Bring to a boil and cook, stirring constantly, 2 minutes more. It will boil very quickly after you add it back to the pan.
- Remove the pudding from the heat and stir in the butter, vanilla extract and 2 teaspoons coconut extract. Strain the pudding into a medium bowl to make sure no egg bits remain.
COCONUT CREAM LUSH - DELICIOUS RECIPES & EASY DESSERTS
From amandascookin.com
Ratings 50Calories 389 per servingCategory Desserts
- Graham Cracker Crust: In a medium-large bowl, mix melted and cooled unsalted butter with processed graham crackers. Press into the bottom of a 9 x 13 pan. Cover and chill until the next layer is ready.
- Bottom Pecan Crust Layer (for baked crust option): Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, melted and cooled butter, finely ground pecans and 1/4 cup sugar. Press into the bottom of a 9 x 13 inch baking pan. Bake 20-25 minutes (25 mins works best for me) until golden brown. Allow to cool completely before adding any layers.
- Cream Cheese Layer: Using a hand electric mixer, combine cream cheese, 1 cup sugar, 1-2 tablespoons fresh squeezed lemon juice (2 tablespoons works best for me). Mixture should be even and smooth. Spread evenly on top of the baked and cooled bottom pecan crust or no bake graham cracker crust.
COCONUT CREAM PIE WITH CHOCOLATE PAINTED CRUST RECIPE
From foodapparel.com
5/5 (1)Category Dessert, PieCuisine GourmetEstimated Reading Time 7 mins
COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST - CELEBRATING ...
From celebratingsweets.com
5/5 (13)Total Time 50 minsCategory DessertCalories 494 per serving
- Preheat oven to 325°. Spread the 2/3 cup of shredded coconut on a sheet pan and toast in the oven until golden brown, about 5-9 minutes. Keep a close eye on the coconut so that it doesn't burn. Stir it several times during baking to help it toast evenly. Remove from the oven and allow to cool.
- Put the coconut milk, whole milk and coconut in a medium saucepan. Bring to a simmer over medium-high heat.
- Once the pie is chilled, prepare the whipped cream topping. Beat the heavy cream, sugar and extracts just until stiff peaks form. Spread the whipped cream over the pie and garnish with reserved toasted coconut. Refrigerate the pie after assembly or serve immediately. Any leftovers can be stored tightly covered in the refrigerator.
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