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Frozen Coconut Dessert

 Frozen Coconut Dessert
A crunchy coconut and macadamia nut garnish pairs well with this cool and creamy dessert. —Charlotte Mallet-Prevost, Frederick, Maryland
8 ServingsPrep: 15 min. + freezing


  • 1-1/3 cups water
  • 2/3 cup sugar
  • 2-1/3 cups flaked coconut, divided
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 1 pint heavy whipping cream
  • 1/3 cup coarsely chopped macadamia nuts


  • 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.
  • Remove from the freezer 45 minutes before serving. Toast the
  • remaining coconut; sprinkle over dessert. Top with macadamia nuts.
  • Yield: 8 servings.
Nutritional Facts: 3/4 cup equals 447 calories, 36 g fat (23 g saturated fat), 82 mg cholesterol, 108 mg sodium, 32 g carbohydrate, 2 g fiber, 2 g protein.