Best Banana Coconut Cream Dessert Recipes

BANANA-COCONUT CREAM DESSERT

Steps:

• Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
• Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
• Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

BANANA COCONUT CREAM DESSERT

Steps:

• Heat oven to 375°F Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
• Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
• Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

COCONUT AND BANANA WHIPPED CREAM DESSERT BY FREDA

Steps:

• Preheat Oven @ 375. or (11 X 13 or Larger Recipe.) Have 9 X 9 Pan ungreased Ready. Mix Crust Ingredients together, Cut in Butter, using pastry blender or hands til Crumbly. Press into Bottom of Ungreased Pan.
• Bake about 15 Min or til its Just Golden Brown. Cool Completely. . . abot 1/2 Hr. before adding filling.
• Make Pudding as Directed on Pkg only using 3 Cups of the Milk. When thickened, Spread over Crust. Top with Sliced bananas. Cover with Whipped Cream or Cool whip. Sprinkle with Toasted Coconut, Chill in refer not less than 1 Hr no more then 24 Hrs. OPTIONAL; Sprinkle with Chopped Cherries for a Pretty and Inviting Dessert. I hope You will treat "Someone Special" with this Dessert.

BANANA COCONUT CREAM DESSERT

Steps:

• 1. Mix graham cracker crumbs and sugar together. Melt butter and drizzle over crumb mixture, stir until combined. Spread in 9x13 inch pan and bake for 8 minutes. Let cool.
• 2. Whip 1 cup heavy cream together with sugar. Chill.
• 3. Toast coconut in skillet by stirring over medium heat until starting to turn golden. Stir half of toasted coconut into graham cracker mixture, save the rest for garnish.
• 4. Make pudding according to package directions except use 1 cup heavy cream and 1 cup ice cold water instead of milk.
• 5. ASSEMBLE In each of 4 deep wine goblets, or other glass vessels, layer as follows: graham cracker mixture, a few slices of banana pudding, some whipped cream, graham cracker mixture, banana slices (save 4 slices to put on top as garnish) pudding Whipped cream Sprinkle toasted coconut and dark chocolate curls (if using) on top. (I used 2 goblets and a small glass bowl for the rest)

BANANA-COCONUT CREAM DESSERT

Steps:

• Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
• Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
• Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.