Coconut Sweets Recipes

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COCONUT SWEETS

Chewy candies that kids really like. You can make them plain but the lime juice and cloves add an interesting twist.

Provided by KittyKitty

Categories     Candy

Time 1h20m

Yield 25 serving(s)

Number Of Ingredients 5



Coconut Sweets image

Steps:

  • Line a baking tray with parchment.
  • Place the coconut in a pan with the water and sugar.
  • Heat gently until the sugar dissolves.
  • Stir in the ground cloves and lime juice and increase heat.
  • Cool, stirring with a wooden spoon, until the mixture has thickened and become dark golden brown.
  • Drop spoonfuls of the mixture on to the lined tray, pressing down with the back of the spoon to flatten it lightly into chunky, irregular pieces.
  • Leave to cool before eating.

Nutrition Facts : Calories 65, Fat 3.9, SaturatedFat 3.5, Sodium 4.9, Carbohydrate 7.9, Fiber 1, Sugar 6.8, Protein 0.4

2/3 cup dry unsweetened coconut
7 tablespoons water
3/4 cup light brown sugar
1 pinch ground cloves
1/2 lime, juice of

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



Creamy Coconut Dessert image

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 :

1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter, cubed
1/2 cup chopped pecans
FILLING:
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (12 ounces) frozen whipped topping, thawed, divided
4 cups cold 2% milk
1-1/2 teaspoons coconut extract
3 packages (3.4 ounces each) instant vanilla pudding mix
2 cups sweetened shredded coconut, divided

IMPOSSIBLY EASY COCONUT PIE

This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 7



Impossibly Easy Coconut Pie image

Steps:

  • Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
  • In medium bowl, stir all ingredients until blended. Pour into pie plate.
  • Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

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