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Coconut Crunch Delight

 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
12-16 ServingsPrep: 15 min. + chilling


  • 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


  • 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. Yield: 12-16 servings.