Best 4 Coconut Layered Dessert Recipes
Indulge in a culinary delight with our exquisite Coconut Layered Dessert, a symphony of flavors and textures that will tantalize your taste buds. This dessert is a multi-sensory experience, featuring a creamy coconut mousse, a velvety coconut panna cotta, and a crunchy coconut crust. The mousse, light and airy, is infused with the rich, tropical flavor of coconut, complemented by the smooth and silky panna cotta, which adds a touch of elegance. The coconut crust, with its golden-brown color and delightful crunch, provides a perfect base for this layered masterpiece. This dessert is not only a treat for the palate but also a feast for the eyes, with its elegant presentation and vibrant colors. Whether you're hosting a special occasion or simply craving a sweet indulgence, our Coconut Layered Dessert is sure to impress.
Let's cook with our recipes!
CREAMY COCONUT DESSERT
Field editor Deanne Richter of Elmore, Minnesota comments, "This refreshing dessert satisfies the sweet tooth. My sister gave me the recipe years ago."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 15 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour and sugar; cut in butter until crumbly. Stir in the pecans. Press into a greased 13-in. x 9-in. baking dish. Bake at 325° for 20-25 minutes or until edges are lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in 1 cup whipped topping. Spread over the crust. , In another large bowl, whisk the milk, extract and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set. Fold in 1-1/2 cups coconut. Spread over cream cheese mixture. Top with remaining whipped topping. Toast remaining coconut; sprinkle over top. Refrigerate overnight.
Nutrition Facts :
COCONUT LAYERED DESSERT
This is a delicious Coconut Dessert that's great for potlucks or holidays. I just made it again for Easter. Enjoy!
Provided by Cassie *
Categories Other Salads
Time 45m
Number Of Ingredients 15
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.
THE BEST COCONUT LAYER CAKE
Can something be impossibly light while also being incredibly rich and decadent? Apparently so. This coconut cake is majestic in its height and a beauty-a flurry of tangy frosting, sweet shredded coconut and tender cake. It will truly put all other coconut cakes to shame. The bar has now been set.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- For the cake: Position racks in the middle and lower third of the oven and preheat to 350 degrees F. Butter three 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment, dust with flour and tap out the excess. Set aside.
- Whisk the flour, baking powder, baking soda and salt in a medium bowl. Whisk the buttermilk and cream of coconut in a small bowl. Beat the butter and 1 1/4 cups granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the egg yolks, one at a time, beating well after each addition, then beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the buttermilk mixture, until combined.
- Beat the egg whites and the remaining 1/2 cup granulated sugar in a large bowl with clean beaters on medium-high speed until stiff glossy peaks form, 4 to 5 minutes. Using a rubber spatula, fold the egg whites into the batter in three batches until just combined (do not overmix). Divide the batter among the prepared pans and bake, switching the pans halfway through, until the cakes are lightly browned and the centers spring back when lightly pressed, 30 to 35 minutes. Transfer to racks and let cool 20 minutes in the pans, then run a small knife around the edges of each cake and carefully invert onto the racks; remove the parchment and let cool completely.
- For the frosting: Beat the butter and cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Reduce the mixer speed to low and beat in about half of the confectioners' sugar until combined. Add the remaining confectioners' sugar, salt and vanilla and coconut extracts and beat until combined. Increase the mixer speed to medium high and continue beating, scraping down the sides of the bowl as needed, until light and fluffy, about 3 minutes.
- Place one cake layer on a cake stand or platter and top with a heaping 2/3 cup frosting. Add another cake layer, more frosting and the last cake layer. Cover the top and sides of the cake with the remaining frosting. Sprinkle the coconut all over the top and sides of the cake, gently pressing to adhere.
LAYERED COCONUT CREAM CHEESECAKE BARS
Warning, coconut lovers: It may be hard to eat just one piece of our fluffy cheesecake bars. Beat temptation by sharing this beauty at your next gathering.
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Reserve 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Beat cream cheese and sugar with mixer until blended. Whisk in 1 cup COOL WHIP; spread carefully over crust. Stand reserved wafers around edges.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1 cup of the remaining COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.
Nutrition Facts : Calories 340, Fat 20 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.8186 g, Sugar 0 g, Protein 3 g
Tips:
- Use fresh coconut milk. Fresh coconut milk adds a rich, creamy flavor to the dessert. You can find it in cans or tetra packs at most grocery stores.
- Chill the ingredients before layering. This will help the layers set more quickly and give the dessert a more polished look.
- Be patient when layering. Take your time and carefully pour each layer so that it doesn't mix with the others.
- Chill the dessert for at least 4 hours before serving. This will allow the layers to set completely and the flavors to meld together.
- Garnish with shredded coconut or fresh fruit before serving. This will add a pop of color and flavor to the dessert.
Conclusion:
Coconut Layered Dessert is a delicious and refreshing dessert that is perfect for any occasion. With its creamy coconut flavor and beautiful layers, it is sure to impress your guests. Follow the tips above to make the best Coconut Layered Dessert possible. Enjoy!
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