Creamy Coconut Dessert Recipe
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 cup cold butter, cubed
- 1/2 cup chopped pecans
- 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
- 1. 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.
- 2. In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust.
- 3. 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.
1 serving (1 slice) equals 432 calories, 27 g fat (17 g saturated fat), 52 mg cholesterol, 267 mg sodium, 40 g carbohydrate, 1 g fiber, 6 g protein.
Reviews for Creamy Coconut Dessert
"I LOVE Taste of Home! I just found this recipe that my mother made for years. My mother passed away several years ago but my niece asked if I had her recipe. I knew that it came from a TOH magazine but didn't know the name or recipe. WooHoo! I found it! This was always a huge hit at any family get-together. It's got a nice crunchy bottom and a creamy filling and topping. Easy and YUMMY. Thank You Taste of Home for allowing us to get archived recipes. (I think that in the original it called for coconut pudding also instead of vanilla with coconut extract)"
"This is not a typical coconut pie (which is what most seem to call it). It's so much better. I add double and sometimes triple the amount of coconut extract to the mix though. It's so good. This is a family, church and friend get together favorite."
"so easy to make and so good"
"Very good. I was lucky and found the coconut pudding. I omitted the extract."
"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!"
"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."
"so easy to make and soo good"
"This dessert was a hit for my Easter meal!"
"Took this to a church supper and everyone wanted the recipe."
"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!"
"Great dessert. Everyone always loves it and it is easy"
"If you like coconut cream pie, you will LOVE this dessert. It is amazing!!"
"I'd like to substitute sugar free pudding in this. Any idea how many pkgs I'd need to use?"
"One of my all-time favorites! So good! I make it all the time for parties and family gatherings."
"i love all your recipes thanks so much for sharing, joyce"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.