Friday, April 14, 2017

Heavenly Coconut Cream Layered Dessert

I come from a family of coconut lovers.  For generations, we have enjoyed and devoured coconut.  My grandfather even joked that he would eat dog shit if it was covered in coconut.  I really hope he was kidding about that.  Sorry if that just ruined coconut for you!  I really hope it didn't because coconut is sooooooooo amazing!


This Heavenly Coconut Cream Layered Dessert ranks up there as one of my all time favorite desserts.  It's DELISH to say the least!  We usually have it around Easter time, but it's a perfect dessert for any occasion, and would be great for a pot luck. We even passed this recipe on to the caterer at my brother's rehearsal dinner.  This was one of his favorite desserts, so at his request, she made it for the first time.  She was amazed at how delicious it was and everyone at the party seemed to love it, so she has since added it to her list of catered dessert offerings!


So, I'm not kidding when I say you are definitely missing out on one of the best things in life until you have made this decadent dessert!!!!!  You are either going to love me or hate me for sharing this with you.  It's one of those things I have to save for special occasions because I want to eat the ENTIRE pan!


Ingredients:

LAYER ONE:
1 cup all purpose flour
1/2 cup cold butter, cubed (I used salted butter)
1/2 cup chopped pecans

LAYER TWO:
2 (8 oz) packages cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
1 cup whipped topping, divided (can use Cool Whip, Tru Whip
or make your own whipped cream)

LAYER THREE:
2 small (3 1/2 oz) packages coconut cream instant pudding mix
3 cups milk (whole or 2% preferred)

LAYER FOUR:
1 cup coconut, toasted


Directions:
Preheat your oven to 350°.  Start by making the pudding so it has time to set.  Mix milk and pudding packages until completely combined.  


I usually put the pudding mix and milk in a tightly sealed tupperware container and shake it until it is mixed well.  Refrigerate to let it set up.  


Using a pastry cutter or a fork, cut the butter into the flour until it is crumbly.  Mix in the chopped pecans.  


Press mixture firmly into the bottom of a greased 9x13 baking dish.  Bake 20-22 minutes until lightly golden.  Cool completely.


I love this Coconut Oil Spray from Trader Joes!  Much better then Pam.

Spread coconut on a baking sheet and toast in the oven for 8-10 minutes, until lightly golden.  Set aside to cool.


Using a mixer, cream together the softened cream cheese, powdered sugar and vanilla until fully combined.  Lightly fold in 1/2 of the whipped cream and spread evenly on the cooled pecan crust.


Spread the chilled coconut pudding evenly over the cream cheese layer.  Top with the remaining whipped cream and then sprinkle with the toasted coconut.  Chill for 4 hours or overnight.  Store in the refrigerator.  Enjoy!














 photo Niki Heart Auto signature-2_zpso77bkiti.png

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