Best Make Ahead Coconut Cream Frozen Dessert Recipes

COCONUT CREAM DESSERT

Coconut Cream Dessert image

Butter-flavored crackers make the crunchy crust for this frozen take on coconut cream pie. "A mixer works great to easily combine the ice cream, milk and pudding mix," suggests Carol Beamer of Glenville, West Virginia. Try sprinkling chopped nuts or cracker crumbs on top instead of the coconut.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 8

Ingredients

2-1/2 cups crushed butter-flavored crackers (about 68 crackers)
1/2 cup plus 2 tablespoons butter, melted
1/2 gallon vanilla ice cream, softened
1/2 cup 2% milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish., In a large bowl, combine the ice cream, milk, extract, pudding mixes and 2/3 cup coconut until blended. Spread over the crust; top with whipped topping. Toast remaining coconut; sprinkle over top. Cover and freeze for up to 2 months. , Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 522 calories, Fat 31g fat (17g saturated fat), Cholesterol 52mg cholesterol, Sodium 536mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

COCONUT CREAM FILLING

Coconut Cream Filling image

This filling may be made up to one day ahead and kept, tightly covered, in the refrigerator. Use this to fill our Coconut Layer Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 4 cups

Number Of Ingredients 8

Ingredients

6 large egg yolks
3/4 cup sugar
6 tablespoons cornstarch
1/8 teaspoon salt
3 cups milk
4 ounces (1 1/2 cups) sweetened angel-flake coconut
1 1/2 teaspoons pure vanilla extract
Unsalted butter, for wrap

Steps:

Place egg yolks in a large bowl; whisk to combine; set bowl aside.
Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.
Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.