Coconut Dream Dessert Food

COCONUT DREAM CREAM DESSERT

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.

32 BEST COCONUT DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a tropical treat in 30 minutes or less!

COCONUT CREAM DREAM DESSERT

Steps:

• Set aside 1 cup of cookie crumbs and mix remaining crumbs with melted butter in a 9x13-inch baking dish; press buttered crumbs into the dish to form a crust. Freeze until set, about 10 minutes.
• Whisk coconut cream pudding mix with milk in a large bowl until the pudding thickens, about 2 minutes. Stir ice cream into pudding mix and pour mixture into the cookie crust. Top with a layer of frozen whipped topping; sprinkle with reserved cookie crumbs and coconut. Refrigerate until set, about 1 1/2 hours.

FLUFFY COCONUT DREAM PUDDING

Steps:

• Beat dream whip mix, 1/2 cup skim milk and vanilla for 4 minutes.
• Add remaining milk and pudding mix and beat for 2 mores minutes.
• Fold in coconut.
• Put in serving dishes and refrigerate for at least 1 hour.

30+ EASY COCONUT MILK RECIPES (+COCONUT RICE)

Steps:

• Add all ingredients to a pot and bring to a boil.
• Cook until all the liquid has evaporated, approximately 10 minutes.
• Reduce heat and cook another 10 minutes.

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.

WHITE CHOCOLATE COCONUT DREAM

Steps:

• Crust Preparation:
• Preheat oven to 450 degrees F.
• Combine shortening, flour and salt. Cut shortening into dry ingredients until pea-sized balls form. Add cold water and toss with fork until mixture holds together. Cover and chill. Roll out dough and place in 9-inch pie plate. Place parchment paper over crust and line with pie beads. Place in oven and bake for 15 minutes. Remove paper and pie beads and continue to bake until crust is golden brown. Remove pie from oven and place paper and beads back in crust to keep crust from shrinking as it cools.
• Filling Preparation:
• Mix sugar, cornstarch and salt in bowl. Set aside. In saucepan, place egg yolks, milk and vanilla bean (sliced lengthwise), mix well. Heat over medium heat, stirring occasionally. Remove vanilla bean and extract seeds, placing seeds and pod back into mixture. When mixture is hot (not boiling), sift in dry ingredients. Continue to cook, stirring constantly until mixture thickens and bubbles. Lower heat slightly and continue to cook and stir for 3 minutes. Remove from heat and remove vanilla bean pods. Add butter and chocolate. Stir until melted. Add 1 1/2 cups coconut. Cover with plastic wrap and chill.
• White Chocolate Mousse Preparation:
• Place 3/4 cup whipping cream in saucepan. Heat until steaming (approximately 165 degrees F). Pour over white chocolate. Whisk until all chocolate is melted. Cool to approximately 130 degrees F. Place whipping cream mixture in mixing bowl. Beat on medium-high speed until cream starts to thicken. Increase speed to high and continue to beat until stiff peaks form. Add a large spoonful of whipping cream to chocolate. Fold chocolate mixture into whipped cream.
• Assembly:
• Place chilled filling into baked pie shell and top with mousse. Decorate with toasted coconut. Serve.

COCONUT DREAM DESSERT

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

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.