Best Coconut And Banana Whipped Cream Dessert By Freda Recipes

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HOW TO MAKE COCONUT WHIPPED CREAM (EASY & FLUFFY!)



How to Make Coconut Whipped Cream (Easy & Fluffy!) image

Coconut whipped cream is a delicious dairy-free, vegan and paleo-friendly whipped cream. It's fluffy and smooth and perfect to dollop on all your dessert recipes. Watch my step-by-step video above!

Provided by Lisa Bryan

Categories     Dessert

Time 5m

Number Of Ingredients 3

13.5 oz full-fat coconut milk (chilled for 1-2 days)
1 tbsp honey, maple syrup or powdered sugar (add more as desired)
1 tsp vanilla extract

Steps:

  • Place your can of coconut milk in the refrigerator for 1-2 days.
  • Chill your mixing bowl for 15 minutes in the fridge.
  • Open your can of coconut milk and scoop out the hardened coconut cream. Pour the coconut water into a separate storage container and use that in a future smoothie recipe.
  • Using a hand mixer, fluff up the coconut cream for one minute. Add your sweetener and vanilla and mix for an additional minute, until smooth and creamy. If it's too firm or too soft, see my notes above.
  • Use the coconut whipped cream right away or store in the refrigerator in a sealed container for up to one week.

Nutrition Facts : Calories 207 kcal, Carbohydrate 7 g, Protein 2 g, Fat 20 g, SaturatedFat 18 g, Sodium 13 mg, Sugar 4 g, ServingSize 1 serving

BANANA-COCONUT CREAM DESSERT



Banana-Coconut Cream Dessert image

Betty Crocker Bisquick II Cookbook shares a recipe! An easier-than-pie dessert reminiscent of banana cream pie. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 8

2 cups Original Bisquick™ mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

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.

Nutrition Facts : Calories 205, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg

COCONUT BANANA WHIPPED CAKE BY FREDA



Coconut Banana Whipped Cake By Freda image

Coconut and Banana Cake Mix, make this family favorite super easy with whipped topping. Semi Homemade and easy. Makes a 9X13 Pan.

Provided by FREDA GABLE

Categories     Other Snacks

Time 55m

Number Of Ingredients 5

1 Box banana cake mix, prepare according to pkg directions in a 9x13 pan
1 1/2 Cups sugar
16 oz container sour cream
12 oz bag of coconut
1 Llg (1 large) container whipped topping/ cool whip

Steps:

  • 1. Preheat oven according to Cake Mix Directions. Bake the Cake according to Cake Mis Directions in a 9X13 Pan.
  • 2. Combine Sugar, sour Cream, whipped Topping, & Coconut. Blend well set aside and Chill in refer.
  • 3. Poke Holes all over top of Cake while still warm. Pour Topping mixture all over Cake. (Let Rest in the Pan for about 10-15 min.) Then Cover well and Chill in refer for 1-3 days before serving. Must Keep this cake Stored in refer. Very Moist Very good cake. TIP: You can also add "Toasted Coconut" to top of the Topping.

BANANA CREAM PIE LUSH



Banana Cream Pie Lush image

This lush is bananas! Sugar cookie crust gets topped with a sweet vanilla creamy layer, sliced bananas, pudding and whipped topping for an irresistible take on banana cream pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 24

Number Of Ingredients 11

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3 cup butter, melted
1 1/2 teaspoons vanilla
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 container (12 oz) Cool Whip frozen whipped topping, thawed
3 firm medium bananas, cut into 1/4-inch slices (about 2 1/2 cups)
2 boxes (3.4 oz each) Jell-O™ banana cream-flavor instant pudding & pie filling mix
3 cups cold milk
1 firm medium banana, cut into 1/4-inch slices (about 1 cup)

Steps:

  • Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, about 30 minutes. Set aside 4 cookies for garnish.
  • In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter and 1/2 teaspoon of the vanilla until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
  • In large bowl, beat cream cheese, powdered sugar and remaining 1 teaspoon vanilla with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Place 2 1/2 cups banana slices in single layer over cream cheese mixture.
  • In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over banana layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
  • When ready to serve, crush remaining 4 cookies. Sprinkle pie with crushed cookies, and top with 1 cup banana slices. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Nutrition Facts : Calories 280, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 22 g, TransFat 0 g

BANANA COCONUT CREAM DESSERT



Banana Coconut Cream Dessert image

Make and share this Banana Coconut Cream Dessert recipe from Food.com.

Provided by pammyowl

Categories     < 15 Mins

Time 15m

Yield 16 serving(s)

Number Of Ingredients 8

2 cups Bisquick
2 tablespoons sugar
1/4 cup firm butter or 1/4 cup margarine
1 (3 1/2 ounce) box vanilla instant pudding mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

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.

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