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Creamy Coconut Dessert Recipe

Creamy Coconut Dessert Recipe photo by Taste of Home

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Field editor Deanne Richter of Elmore, Minnesota comments, "This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago."

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Creamy Coconut Dessert Recipe

Prep: 20 min. Bake: 20 min. + chilling

Yield: 12 Servings

20 20 40

Ingredients

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 flaked coconut, divided

Directions

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. Yield: 15 servings.

Originally published as Coconut Cream Dessert in Taste of Home February/March 2005, p49

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Creamy Coconut Dessert

Creamy Coconut Dessert

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(1-12) of 12 reviews

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Reviewed on Apr. 15, 2013 by wyocooker

I agree with the first post. This recipe is not the same as the one in the magazine. It calls for 3 pkg. of coconut cream pudding, and I think that is what makes this dessert. I used 2 pkg. of coconut pudding and one vanilla, and everyone was raving about how good this was. It's a keeper!

Reviewed on Aug. 20, 2012 by julanleasara

I reviewed this recipe before on the assumption that it was the recipe i\I have used for years that the same woman submitted in a Taste of Home cookbook. The recipe I use is called Coconut Cream Dessert and calls for 3 boxes of coconut cream pudding instead of the vanilla pudding and extract and flaked coconut. It is a much simpler recipe and can't be beat. Everywhere I take it I get lots of compliments. I don't know why the recipe was changed from the original publication. The woman has the same quote in my cookbook as is shown with this recipe, but this is not the same recipe.

Reviewed on Jul. 30, 2012 by patchristie

so easy to make and soo good

Reviewed on Apr. 07, 2012 by calicocatz@hotmail.com

This dessert was a hit for my Easter meal!

Reviewed on Dec. 04, 2011 by pettman

Took this to a church supper and everyone wanted the recipe.

Reviewed on Sep. 23, 2011 by billandconnier

Delicious!!!!!!

Reviewed on Jul. 22, 2011 by julanleasara

My husband and his family absolutely love this dessert. I cut the powdered sugar down by half to make it richer and less sweet and use twice as many pecans in the crust. This is a great make ahead dessert and very easy!

Reviewed on Mar. 09, 2011 by mother70

Great dessert. Everyone always loves it and it is easy

Reviewed on Feb. 02, 2011 by dani88

If you like coconut cream pie, you will LOVE this dessert. It is amazing!!

Reviewed on Jan. 30, 2011 by aprilcllns87

I'd like to substitute sugar free pudding in this. Any idea how many pkgs I'd need to use?

Reviewed on Jan. 31, 2010 by kpaints75

One of my all-time favorites! So good! I make it all the time for parties and family gatherings.

Reviewed on Apr. 30, 2009 by joycefay

i love all your recipes thanks so much for sharing, joyce

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