COCONUT CRUNCH DELIGHT
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
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 :
TOASTED COCONUT PUDDING
I decided to jazz up homemade vanilla pudding to make it taste like a Mounds candy bar. When the miniature chips are topped with the warm pudding, they melt into a rich creamy chocolate that's great with the chewy coconut.JoAnn Moseman, Altus Air Force Base, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring., Sprinkle 2 teaspoons each of coconut and chips into dessert dishes. Top with pudding mixture and remaining coconut and chips. Serve warm or refrigerate until serving.
Nutrition Facts : Calories 365 calories, Fat 19g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 116mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.
BUTTER CRUNCH PUDDING
You'll need just four ingredients to make the sweet crumb topping for Butter Crunch Pudding. "I got the idea from my sister. It's actually a pie crust recipe," Kathy relates. "Without time to fuss, I put the crumbs on top of a cooked or instant pudding. Everybody loves it."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine flour, coconut and brown sugar; cut in butter until crumbly. Spread the crumb mixture on a 15x10x1-in. baking pan. Bake at 375° for 15 minutes, stirring once. Cool slightly. , Meanwhile, in a another large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; chill for 5 minutes. , Spoon half of the crumbs into each of four dessert bowls. Top with pudding and remaining crumb mixture.
Nutrition Facts : Calories 586 calories, Fat 31g fat (20g saturated fat), Cholesterol 78mg cholesterol, Sodium 617mg sodium, Carbohydrate 72g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
- Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
COCONUT CRUNCH PUDDING PARFAITS
Delicious and not too sweet. You may use spelt flour as an alternative to wheat, and honey and sucanat instead of sugar. Instructions are long, but not too difficult.
Provided by Bobbiann
Categories Dessert
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
- Bake at 400ºF for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
- Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
- Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
- Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
- Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
- Layer custard and crunch several times in parfait glasses, ending with crunch.
Nutrition Facts : Calories 514.6, Fat 29.3, SaturatedFat 13.2, Cholesterol 131.2, Sodium 411.7, Carbohydrate 56.7, Fiber 1.4, Sugar 31.4, Protein 8
COCONUT CRUNCH DELIGHT
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
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 PUDDING CRUNCH
Make and share this Coconut Pudding Crunch recipe from Food.com.
Provided by Aroostook
Categories Dessert
Time 25m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- Crunch: Combine coconut, butter, sugar and almonds.
- Grease a 9x13 pan and bake for 20 minutes at 350 degrees F.
- Stir two or three times.
- Pudding: Mix ingredients as per package direction then mix in whipped topping Put half of the crunch mixture in the bottom of the pan.
- Pour half of the pudding mixture over crunch.
- Add the rest of the crunch.
- Top w/ the remainder of the pudding.
Nutrition Facts : Calories 250.8, Fat 18.3, SaturatedFat 10.9, Cholesterol 28.4, Sodium 219.9, Carbohydrate 19.8, Fiber 2.2, Sugar 13.9, Protein 3.8
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