Best Coconut Delight Recipes

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

PINEAPPLE, COCONUT, BANANA RUM DELIGHT

Steps:

• Place milk and pineapple chunks in blender and blend to mix the milk into the pineapples. This will have a slight chunky texture.
• Place in a very large bowl or pot with all the rest of the ingredients except for the optional seltzer.
• Mix and pour into 3 gallon freezer ziplock storage bags. Freeze overnight.
• Place into a punch bowl the icy mixture. You can add the optional seltzer if it`s to strong or to sweet for you. I kept it on the side for my guests to have an option to add if they want.

COCONUT DELIGHT

Steps:

• In a mixing bowl, beat cream cheese and confectioners' sugar.
• Add milk and pudding mix; mix well.
• Fold in 1-1/2 cups of whipped topping.
• Place half of the cake cubes in a 4-quart glass bowl.
• Layer with half of the berries, coconut, and pudding mix.
• Cover with remaining cake cubes.
• Layer with the remaining berries, coconut, and pudding mixture.
• Spread remaining whipped topping over top.
• Garnish with additional berries and lightly brownish coconut if desired.

COCONUT DELIGHT CAKE MIX COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix yellow cake mix, butter, 1/4 cup shredded coconut, and eggs together in a large bowl until creamy.
• Drop teaspoonfuls of the yellow cake mixture onto ungreased baking sheets. Make a slight indentation in the center of each cookie with 2 fingers. Sprinkle 1/4 cup coconut on top; press gently into the center. Place a maraschino cherry in the center of each cookie.
• Bake in the preheated oven until edges look dry and bottoms are golden, 8 to 10 minutes.

COCONUT CRUNCH DELIGHT

Steps:

• 1. Turn oven on at 350* Combine in a bowl: margarine, coconut,flour brown sugar and either almonds or walnuts. Press lightly in a greased 9x13x2 baking dish. Bake for 25-30 minutes or until golden brown. stir every 10 minutes to form coarse crumbs. Cool
• 2. Divide in half. Press half in same baking dish and Reserve the rest. Mix 2 pkg instant coconut cream pudding and 2 2/3 cups milk ( I usually add 1 tsp. vanilla) Fold in the 2 cups cool whip. Spoon over crumbs in baking dish.
• 3. Top with remaining crumbs. Cover and refrigerate over night. Eat and enjoy. I use 2 large boxes of puddings so have to double the milk.

COCONUT CRUNCH DELIGHT

Steps:

• In bowl, combine first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan.
• Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
• Cool.
• Divide crumb mixture in half; press half into same baking pan.
• In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
• Spoon over crust.
• Top with remaining crumb mixture.
• Cover and refrigerate overnight.
• Garnish with strawberries, if desired.

ALMOND COCONUT DELIGHT

Steps:

• 1. Mix first 5 ingredients. Press into greased 9 by 13 baking dish. Bake at 350 degrees for 25 to 30 minute until brown. Stirring every 10 minutes. Cool divide into half.
• 2. Press 1/2 of mixture back into same baking dish. Mix coconut pudding and vanills pudding with milk, fold in Cool Whip. Spoon over crust and top with remaining crumb mixture. Cover and refrigerate.

COCONUT DELIGHT CAKE

Steps:

• Preheat oven to 350°F.
• Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
• Blend with electric mixer at medium speed for 4 minutes.
• Stir in 1/2 cup coconut and nuts.
• Pour into 3 greased and floured 9-inch pans.
• Bake 35 minutes.
• Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
• Remove from heat and spread onto paper towels to drain.
• Cream 2 tablespoons butter with cream cheese.
• Add confectioner's sugar and milk in small amounts, beating well between each.
• Blend in vanilla.
• Stir in 2 cups sauteed coconut.
• Frost between cake layers, top, and sides.
• Garnish with remaining sauteed coconut.

COCONUT CARAMEL ICE-CREAM DELIGHT

Steps:

• 1. Mix cream cheese and condensed milk with mixer, then add cool whip and blend well. Set this mixture in Refrig to chill.
• 2. Toast coconut and pecans in 1/4th butter in teflon skillet. (This will take 5 to 10 minutes max and your coconut should look about the same color as a drop of caramel on a paper plate. This is how you know it is toasted to the proper hue. (Dont worry if some of the coconut is still white in color.)
• 3. Remove coconut/pecans from heat and allow to cool for 30 minutes to an hour.
• 4. After coconut/pecans have cooled off, spread 1/4th of cream cheese mixture in the bottom of your pie shells and then sprinkle 1/4th of coconut/pecans on top of your cream cheese mixture; then drizzle approximately 1/4th of your caramel topping on top of the coconut/pecans.
• 5. Repeat step 4
• 6. Place your Coconut Caramel Ice Cream Delight Pies in freezer until 5 minutes before serving.
• 7. *NOTE* You may buy pre-made pie shells for this heavenly dessert. Graham Cracker or any of the others work great. THE ORIGINAL CRUST FOR THIS DESSERT IS AS FOLLOWS--- To make a crust for a 13 X 9 pan: 1 Cup flour 1 stick butter 1/2 cup chopped pecans Liberally spray 13 X 9 with Bakers Joy then mix and press all the ingredients into the bottom of your pan and bake at 350 until light brown. (approximately 20 minutes) I prefer this method because the original crust recipe tastes better. My sweet tooth says so! These Pies are wonderful to eat one and save the other in your freezer for unexpected guests! Enjoy this classic proven and easy pie! (My prep time is a snap thanks to my little Black n Decker chopper.)

COCONUT CREAM DELIGHT

Steps:

• Crust:.
• Mix all ingredients until crumbly. Spread on cookie sheet and bake in 400 oven until lightly browned. When cooled, spread three-quarters of the crumbs in a square cake pan. Reserve remaining crumbs to sprinkle over whipped cream.
• Topping:.
• Prepare pudding. Spread over crumb base. Top with whipped cream. Sprinkle reserved crumbs over top.

COCONUT CREAM DELIGHT

Steps:

• .60 Ritz crackers, crushed - mix with ¼ lb melted butter.
• Press in 9 x 13 pan.
• Mix 2 pkg. (small box) instant coconut cream pudding with 1 ½ cups milk.
• Add 1-quart butter pecan ice cream, (partly thawed).
• Pour over crust and top with two large containers of Cool Whip.

GLUTEN-FREE CHOCOLATE COCONUT DELIGHT BARS

Steps:

• Preheat oven to 350 and grease a 8x8 inch baking dish. In a large bowl, whisk together eggs, coconut milk, almond extract and coconut sugar. In a smaller bowl, combine almond flour, coconut flour, salt and baking soda. Mix dry ingredients into wet ingredients with a handheld mixer. Stir in 1/2 c chocolate chunks. Pour batter into prepared dish and sprinkle shredded coconut and remaining chocolate chips on top. Bake at 350 for 30 mins. Cool 1 hour before serving. 170 cal

COURTNEY'S CREAM SODA COCONUT DELIGHT (ALCOHOLIC)

Steps:

• Mix cream soda and coconut rum.
• Drink.

COCONUT DELIGHT

Steps:

• Layer 1. Mix flour, butter, and 1/2 chopped pecans.Mix by hand or large spoon. Put into a long Prrex dish. Pat down with hands. Bake crust on 325 for 10-15 minutes or until crust is light brown on top. Let crust cool for 30 minutes.
• Layer 2. Mix soften cream cheese, about half of the Cool Whip, and sugar together and layer on crust and sprinkle with coconut.
• Layer 3. Prepare large box of instant vanilla pudding mix as directed on box. Spread on layer 2.
• Layer 4. Spread rest of the Cool Whip on top of layer 3. Sprinkle with the rest of the coconut and pecans. Refrigerate 4 hours or overnight.