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Coconut Crunch Delight Recipe
Coconut Crunch Delight Recipe photo by Taste of Home

Coconut Crunch Delight Recipe

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5 9
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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-16 servings

Ingredients

  • 1/2 cup butter, melted
  • 1 cup all-purpose flour
  • 1-1/4 cups flaked coconut
  • 1/4 cup packed brown sugar
  • 1 cup slivered almonds
  • 2-2/3 cups cold milk
  • 1/2 teaspoon coconut extract
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 cups whipped topping
  • Fresh strawberries, optional

Directions

  1. 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.
  2. 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.
  3. Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired. Yield: 12-16 servings.
Originally published as Coconut Crunch Delight in Taste of Home August/September 1996, p37

Reviews for Coconut Crunch Delight

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 1, 2015

"I made this for a BBQ I hosted last night and it was fantastic! I was looking for a cool and creamy dessert for a hot day, and this was perfect. Everyone enjoyed this! This recipe is perfectly titled, too. The crunch and coconut factors are just right!!"

MY REVIEW
Reviewed May. 20, 2012

"We love this. I have made it for years."

MY REVIEW
Reviewed May. 3, 2011

"This was very good. If I make it again I would cut the pudding and whip cream amounts in half and use a 8 x 8 pan for more coconut crunch."

MY REVIEW
Reviewed Feb. 21, 2011

"Have made it many times and it is a real winner. Very, very easy and many recipe requests."

MY REVIEW
Reviewed Feb. 13, 2011

"I made this for my pinochle group and they loved it.  I did it  a little differently and it turned out great.  I put some coconut crunch in a goblet, added the pudding mixture and topped it with more of the coconut crunch.  Theywere very pretty and made a great dessert. I've given out the recipe whenever I serve it to anyone."

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