Best Coconut Layered Dessert Recipes

Layered Chocolate Coconut Dessert Bars image

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3-4 dozen.

Number Of Ingredients 7

2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
1 package (7 ounces) sweetened shredded coconut
1 can (14 ounces) sweetened condensed milk
1-1/2 cups semisweet chocolate chips
2 teaspoons peanut butter

Steps:

Combine crumbs, sugar and butter; press onto the bottom of a 13-in. x 9-in. baking pan. Bake at 325° for 10 minutes. Cool. Combine coconut and milk; spread over crust. Bake an additional 15 minutes. Melt chocolate chips and peanut butter; spread over top. Allow to set before cutting.

Nutrition Facts :

Coconut Layered Dessert image

Provided by Cassie *

Time 45m

Number Of Ingredients 15

CRUST
1 c flour
2 Tbsp sugar
1/2 c softened butter
1 c chopped walnuts
FIRST LAYER
8 oz pkg. cream cheese ( don't use soft)
1 c confectioners' sugar
1 - 8 oz cool whip - thawed
SECOND LAYER
3 pkg coconut cream instant pudding & pie filling ( 3.4-3.9 oz size boxes each)
3 c cold milk
TOP LAYER
8 oz cool whip - thawed
1 c toasted coconut

Steps:

1. 1st layer Mix the flour, butter, sugar and nuts together; then press into a 13x9 inch baking dish. Bake at 350 degrees for 20 min until lightly browned. Cool completely.
2. 2nd layer Beat the cream cheese,confectioner's sugar, and 8oz Cool Whip in a bowl together; then spread onto the cooled first layer crust. Refrigerate until chilled.
3. 3rd layer Beat the milk and pudding together in a bowl on low speed until pudding thickens; Spread over the cream cheese layer and chill in refrigerator. Spread the Cool Whip on top of the pudding layer. Refrigerate.
4. In a skillet over low heat, spread 1 cup coconut evenly. Stir often as the coconut toasts. This won't take long. Make sure you watch it carefully as it will burn quickly of you don't keep moving it. You could also toast on a sheet pan in the oven. Sprinkle over cool whip topping. Place in refrigerator until ready to serve.