Creamy Coconut Dessert Recipe

5 16 20
Creamy Coconut Dessert Recipe
Creamy Coconut Dessert Recipe photo by Taste of Home
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Creamy Coconut Dessert Recipe

Read Reviews
5 16 20
Publisher Photo
Field editor Deanne Richter of Elmore, Minnesota comments, "This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago."
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min. + chilling

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 4 cups cold milk
  • 3 packages (3.4 ounces each) instant coconut cream pudding mix
  • 1/2 cup flaked coconut, toasted

Directions

In a bowl, combine the 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.
In a small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight. Yield: 15 servings.
Originally published as Coconut Cream Dessert in Taste of Home February/March 2005, p49

Nutritional Facts

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.

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 cup cold butter
  • 1/2 cup chopped pecans
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 4 cups cold milk
  • 3 packages (3.4 ounces each) instant coconut cream pudding mix
  • 1/2 cup flaked coconut, toasted
  1. In a bowl, combine the 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 small mixing bowl, beat the cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle with coconut. Refrigerate overnight. Yield: 15 servings.
Originally published as Coconut Cream Dessert in Taste of Home February/March 2005, p49

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Reviews forCreamy Coconut Dessert

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cindyb925 User ID: 1313663 242574
Reviewed Jan. 25, 2016

"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)"

MY REVIEW
robynmichael User ID: 8111465 145401
Reviewed Nov. 20, 2014

"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."

MY REVIEW
melbad7 User ID: 663773 147670
Reviewed Jun. 11, 2014

"so easy to make and so good"

MY REVIEW
pabs User ID: 157506 130800
Reviewed Jul. 17, 2013

"Very good. I was lucky and found the coconut pudding. I omitted the extract."

MY REVIEW
wyocooker User ID: 4985894 62151
Reviewed Apr. 15, 2013

"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!"

MY REVIEW
julanleasara User ID: 1119103 156006
Reviewed Aug. 20, 2012

"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."

MY REVIEW
patchristie User ID: 4610627 155999
Reviewed Jul. 30, 2012

"so easy to make and soo good"

MY REVIEW
[email protected] User ID: 1348972 66779
Reviewed Apr. 7, 2012

"This dessert was a hit for my Easter meal!"

MY REVIEW
pettman User ID: 3407094 151303
Reviewed Dec. 4, 2011

"Took this to a church supper and everyone wanted the recipe."

MY REVIEW
billandconnier User ID: 3946938 152900
Reviewed Sep. 23, 2011

"Delicious!!!!!!"

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