One of my favorite desserts growing up and to this day is a Coconut Cream Dessert my Mom use to make! It’s so light and creamy and a perfect summer dessert. It’s really simple and just a few steps and you will have this coconut heaven! Take a look and give it a try!
Coconut Cream Dessert
Ingredients:
Crust:
1 1/2 cup flour
1 cup melted butter
1/2 cup chopped walnuts
Filling:
8 oz cream cheese, softened
1 cup powered sugar
8 oz container cool whip
2 boxes instant coconut cream pudding
3 cups milk
2-3 cups coconut flakes
Directions: Preheat oven to 350. In a medium bowl mix together the flour, butter and chopped walnuts. Once fully mixed, press into a 13×9 glass baking dish. Bake in the oven until golden brown about 15-20 minutes. Remove from the oven and let cool. (Note: It’s best if the walnuts you put in the crust are smaller then mine shown, it makes the crust stick better if they are slightly smaller.)
Add 2-3 cups of coconut flakes to a baking sheet. Spread evenly. Place in oven to toast. Keep a very close eye as coconut can burn super quickly. You want a nice golden color. Start with 8 minutes and watch from there.
In a mixing bowl add in 8 oz cream cheese, 1 cup of powder sugar and cool whip. With a spoon mix until completely incorporated. Spread evenly over cooled crust. Sprinkle with toasted coconut.
In another mixing bowl add in 2 packages of coconut cream pudding with 3 cups cold milk. Let set slightly then spread over the toasted coconut evenly. (Note: this will look very lumpy but it’s from the coconut in the pudding.)
Top the pudding layer with the remainder of the cool whip and finish off with more toasted coconut. Refrigerate at least 4 hours to let set. Cut into pieces and enjoy!
Note: In my photos it’s a smaller portion. The recipe is in fact for a 13×9 pan! Make as much coconut as you like. I LOVE toasted coconut so I always make extra and put more then probably needed and I like to eat it! 🙂
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