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

Coconut Crunch Delight Recipe

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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


  • 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


  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

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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!!"

Reviewed May. 20, 2012

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

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."

Reviewed Feb. 21, 2011

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

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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