Coconut Peach Dessert Recipe

3.5 1 3
Coconut Peach Dessert Recipe
Coconut Peach Dessert Recipe photo by Taste of Home
Publisher Photo

Coconut Peach Dessert Recipe

Read Reviews
3.5 1 3
Publisher Photo
Field editor Inez Orsburn from Demotte, Indiana predicts, "If you enjoy peaches and coconut, you're sure to like this sweet fruit pizza-style treat."
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min. + chilling

Ingredients

  • 1-1/3 cups sweetened shredded coconut
  • 1/2 cup chopped almonds
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 egg whites, lightly beaten
  • 1/2 teaspoon almond extract
  • TOPPING:
  • 2 cups heavy whipping cream, whipped
  • 4 cups sliced fresh or frozen peaches, thawed
  • 1/2 cup sugar or honey

Directions

In a small bowl, combine the coconut, almonds, sugar, flour and salt. Stir in egg whites and extract. Line a baking sheet with foil; grease foil well. Spread coconut mixture into a 9-in. circle on foil.
Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight.
Place crust on a serving plate; spread with whipped cream. Combine peaches and sugar; spoon over cream. Cut into wedges. Serve immediately. Yield: 8 servings.
Originally published as Coconut Peach Dessert in Taste of Home August/September 2001, p65

Nutritional Facts

1 piece: 456 calories, 32g fat (19g saturated fat), 82mg cholesterol, 114mg sodium, 41g carbohydrate (34g sugars, 3g fiber), 5g protein.

  • 1-1/3 cups sweetened shredded coconut
  • 1/2 cup chopped almonds
  • 1/3 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 egg whites, lightly beaten
  • 1/2 teaspoon almond extract
  • TOPPING:
  • 2 cups heavy whipping cream, whipped
  • 4 cups sliced fresh or frozen peaches, thawed
  • 1/2 cup sugar or honey
  1. In a small bowl, combine the coconut, almonds, sugar, flour and salt. Stir in egg whites and extract. Line a baking sheet with foil; grease foil well. Spread coconut mixture into a 9-in. circle on foil.
  2. Bake at 325° for 20-25 minutes or until lightly browned. Cool on a wire rack. Refrigerate overnight.
  3. Place crust on a serving plate; spread with whipped cream. Combine peaches and sugar; spoon over cream. Cut into wedges. Serve immediately. Yield: 8 servings.
Originally published as Coconut Peach Dessert in Taste of Home August/September 2001, p65

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoconut Peach Dessert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
germanycook User ID: 6411056 32885
Reviewed Jan. 3, 2012

"Awful! The taste was good but texture was hard as rocks, couldn't cut it with a dessert fork....... If you really wanted to you could crumble it up and make mini trifles with it, but I wouldn't bother!"

Loading Image