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TOTAL TIME: Prep: 15 min. + freezing
MAKES: 8 servings

Ingredients

  • 1-1/3 cups water
  • 2/3 cup sugar
  • 2-1/3 cups flaked coconut, divided
  • 2 teaspoons vanilla extract
  • 1 pint heavy whipping cream
  • 1/3 cup coarsely chopped macadamia nuts

Nutritional Facts

447 calories: 3/4 cup, 36g fat (23g saturated fat), 82mg cholesterol, 108mg sodium, 32g carbohydrate (27g sugars, 2g fiber), 2g protein .

Directions

  1. In a large saucepan, bring water and sugar to a boil. Cook, uncovered, for 5 minutes. Cool. Stir in 2 cups coconut and vanilla. In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into serving dishes. Cover and freeze overnight.
  2. Remove from the freezer 45 minutes before serving. Toast the remaining coconut; sprinkle over dessert. Top with macadamia nuts. Yield: 8 servings.
Originally published as Frozen Coconut Dessert in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p228


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