Creamy Coconut Dessert Food
EASY THAI BANANA COCONUT CUSTARD
This easy banana coconut custard dessert recipe is normally steamed in Thailand, but baking it in the oven is just as good and less messy.
Provided by Darlene Schmidt
Categories Dessert
Time 1h10m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 271 kcal, Carbohydrate 25 g, Cholesterol 93 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 43 mg, Sugar 20 g, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 0 g
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 :
COCONUT CREAM DESSERT
Make and share this Coconut Cream Dessert recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- in a bowl, combine flour, sugar and cut in butter.till crumbly.stir in pecans.
- press into greased 13x9 pan.bake at 325* for 20-25 minutes -- or edges are lightly browned.cool on wire rack --
- in small mixing bowl, beat cream cheese,powdered sugar till smooth --
- let stand for 2 minutes -- to semi-set.
- spread over cream cheese and top with remaining cool whip.
- sprinkle with toasted coconut -- .
Nutrition Facts : Calories 499.2, Fat 30.9, SaturatedFat 20.4, Cholesterol 52.5, Sodium 386.7, Carbohydrate 51, Fiber 1.7, Sugar 33.6, Protein 6.3
COCONUT CREAM DESSERT
Butter-flavored crackers make the crunchy crust for this frozen take on coconut cream pie. "A mixer works great to easily combine the ice cream, milk and pudding mix," suggests Carol Beamer of Glenville, West Virginia. Try sprinkling chopped nuts or cracker crumbs on top instead of the coconut.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 15 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish., In a large bowl, combine the ice cream, milk, extract, pudding mixes and 2/3 cup coconut until blended. Spread over the crust; top with whipped topping. Toast remaining coconut; sprinkle over top. Cover and freeze for up to 2 months. , Remove from the freezer 15 minutes before serving.
Nutrition Facts : Calories 522 calories, Fat 31g fat (17g saturated fat), Cholesterol 52mg cholesterol, Sodium 536mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
COCONUT CREAM FROZEN DESSERT
Make and share this Coconut Cream Frozen Dessert recipe from Food.com.
Provided by Chris from Kansas
Categories Frozen Desserts
Time 20m
Yield 12-15 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 173.6, Fat 8.3, SaturatedFat 2.9, Cholesterol 1.4, Sodium 320.3, Carbohydrate 23.6, Fiber 1.2, Sugar 12.4, Protein 1.4
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