Coconut Crunch Delight Food

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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

Provided by nebulized

Time 5h

Yield 12

Number Of Ingredients 10

1/2 cup butter
1 cup flour
1 1/4 cup flaked coconut
1/4 cup brown sugar, packed tight
1 cup slivered almonds
1 package (3.5 ounce size) instant vanilla pudding
1 package (3.5 ounce size) instant coconut pudding
2 2/3 cups milk
2 cups whipped topping
strawberries, for garnish

Steps:

  • In a bowl, combine the first five ingredients and press lightly into a greased 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide crumb mixture in half and press half into the same baking pan. In a mixing bowl, beat pudding mixes and milk. Fold in whipped topping, then spoon over crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with strawberries, if desired.

COCONUT DELIGHTS RECIPE BY TASTY



Coconut Delights Recipe by Tasty image

Here's what you need: graham cracker, sweetened condensed milk, coconut

Provided by Ilana Kemp

Yield 10 servings

Number Of Ingredients 3

2 packets graham cracker, or marie biscuits
2 cans sweetened condensed milk
1 lb coconut, fine desiccated

Steps:

  • First, crush the biscuits or crackers into a fine meal in a bowl.
  • To this, add sweetened condensed milk and mix well until the batter becomes a sticky consistency.
  • Take two tablespoons of batter and roll into a ball.
  • In a separate bowl, empty the packet of fine desiccated coconut and coat the ball in the coconut flakes.
  • Repeat with the rest of the mixture until done.
  • Once the balls are well-coated with the coconut, place in a container and refrigerate for 2-3 hours.
  • Retrieve and serve.
  • Enjoy!

Nutrition Facts : Calories 416 calories, Carbohydrate 50 grams, Fat 21 grams, Fiber 4 grams, Protein 7 grams, Sugar 45 grams

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 CRUNCH DEIGHT RECIPE



Coconut Crunch Deight Recipe image

Provided by bubbles7380

Number Of Ingredients 8

1/2 c. melted butter
1 cup of all-purpose flour
1 1/4 cups of flaked coconut
1/4 cup brown sugar and 1 cup sliced almonds
1 small package of instant coconut pudding
1 small package of instant French vanilla pudding
2 2/3 cups cold milk
2 cups Cool Whip

Steps:

  • Preheat the oven to 350 degrees, and in a bowl, combine the melted butter, flour, coconut, brown sugar and almonds. Press this mixture lightly into a greased 13×9 pan. Bake 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide the crumb mixture in half I just take out half from my pan and then spread the remaining crumbs evenly in the same pan. Whisk the pudding mixes and the milk until the pudding is completely dissolved. Fold in your Cool Whip In a glass bowl put half the crumbs into bottom spoon this mixture over the crumbs. Top with the remaining half of "crunch" crumbs! Cover and refrigerate for at least 2 hours or this is a great recipe to make a day ahead! It's absolutely wonderful!

COCONUT CHOCOLATE DELIGHTS



Coconut Chocolate Delights image

I enjoy cooking and experimenting with recipes. My husband and friends really enjoy this coconut candy, which resembles a popular candy bar.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield about 6-1/2 dozen.

Number Of Ingredients 7

1 package (8 ounces) cream cheese, softened
1 package (15-1/2 ounces) Oreo cookies, crushed
1 package (14 ounces) sweetened shredded coconut
2 cups sliced almonds
2 teaspoons vanilla extract
3-1/2 cups semisweet chocolate chips
2 tablespoons plus 1-1/2 teaspoons shortening

Steps:

  • In a large bowl, beat cream cheese until smooth. Beat in cookie crumbs. Add the coconut, almonds and vanilla; mix well. Shape into 1-in. balls. Place on baking sheets; cover and refrigerate for at least 1 hour., In a microwave-safe bowl, combine chocolate chips and shortening. Microwave on high until melted, stirring every 15 seconds; stir until smooth. Dip balls into melted chocolate; shake off excess. Place on waxed paper until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 224 calories, Fat 15g fat (8g saturated fat), Cholesterol 6mg cholesterol, Sodium 104mg sodium, Carbohydrate 23g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

COCONUT CRUNCH PIE



Coconut Crunch Pie image

Make and share this Coconut Crunch Pie recipe from Food.com.

Provided by grandma2969

Categories     Pie

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

4 egg whites, beaten stiff
1 pinch salt
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup graham cracker crumbs
1/2 cup sweetened flaked coconut
1/2 cup chopped toasted pecans

Steps:

  • Mix and pour all ingredients into a buttered 9" pie pan and bake at 350* for 20 minutes.
  • Serve with whipped cream or Cool Whip topping -- .

Nutrition Facts : Calories 303.3, Fat 10.7, SaturatedFat 3.2, Sodium 149.8, Carbohydrate 49.3, Fiber 1.6, Sugar 41.6, Protein 4.4

COCONUT CRUNCH CAKE



Coconut Crunch Cake image

To make this crowd-pleasing dessert, measure the coconut oil in its solid state (do not melt it), and blend the cream of coconut until smooth before measuring. Martha made this recipe in episode 506 of Martha Bakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h50m

Number Of Ingredients 16

1 stick unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, plus more for pan
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon coarse salt
1 (5.4 ounce) can cream of coconut
1 teaspoon pure vanilla extract
1/4 cup coconut oil
1 cup sugar
3 large eggs
2 large egg whites
1/8 teaspoon coarse salt
1 can (14 ounces) sweetened condensed milk
2 teaspoons pure vanilla extract
3 cups sweetened shredded coconut (8 ounces)
Chocolate Sauce for Coconut Crunch Cake, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
  • Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
  • Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
  • Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

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