COCONUT CREAM DESSERT WITH PECAN CRUST

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Coconut Cream Dessert with Pecan Crust image

This is a great dessert for those who love coconut cream but aren't a fan of regular pie crust. The cream cheese layer makes it especially delicious, but it's easy to customize this dessert to make it your family's favorite. See options in Direction #10. =^..^=

Provided by Fran Miller

Categories     Other Desserts

Time 35m

Number Of Ingredients 15

PECAN CRUST:
1/2 c butter or margarine
1 c flour
2 Tbsp sugar
1/2 c chopped pecans (or even walnuts)
CREAM CHEESE LAYER:
8 oz package of cream cheese
1 c powdered sugar
1 c cool whip (out of an 8 oz. container)
PUDDING LAYER:
small pkg coconut cream instant pudding (or add 1/4 cup toasted coconut to vanilla instant pudding. see direction #7.)
1 1/2 c milk
TOPPING:
remainder of 8 oz. cool whip
3/4 c coconut (toasted--see direction #4)

Steps:

  • 1. Preheat oven to 350 degrees F. Mist an 8 x 8" baking dish with cooking spray. Set aside. Melt butter in a medium microwave-safe bowl. Stir in flour, sugar, and pecans until well-mixed.
  • 2. Put crust mixture into the prepared 8 x 8" pan and even out with a large fork. (Or use your fingers. We won't tell.) =^..^=
  • 3. Bake crust in preheated oven for 15-20 minutes, or until lightly browned. Watch closely & don't over-bake or the crust will be too hard to cut easily. Set aside to cool.
  • 4. Put the coconut on a baking sheet and bake in the preheated oven for about 5-7 minutes, stirring every 3 minutes. Watch carefully! (Don't ask me how I know this.) If the coconut is mostly browned, just stir it up and call it done. Set aside to cool.
  • 5. In a medium mixing bowl, beat the cream cheese with a mixer. Add the powdered sugar & blend well. Put the mixer away...
  • 6. ...then GENTLY fold in 1 cup of Cool Whip with a large spoon. Put this in the refrigerator to stay cold while the crust and coconut cool.
  • 7. Mix together the instant pudding and milk until the pudding thickens. (I just used vanilla instant pudding & folded in about 1/4 cup of the toasted coconut to the finished pudding.) Refrigerate until ready to use.
  • 8. Once the crust has cooled, assemble the dessert. Spread the cream cheese mixture over the crust. Next, comes the pudding layer. Top with the remaining Cool Whip. Sprinkle toasted coconut over the Cool Whip.
  • 9. Serve cold and refrigerate any leftovers. But don't expect to have any! =^..^=
  • 10. OPTIONS: (1) Use homemade or prepared graham cracker crusts instead of the pecan crust. This would easily make two pies. (2) Skip the coconut altogether. (3) Consider chocolate pudding with mini chocolate chips on top instead of coconut. (4) If you don't like cream cheese, skip that layer. (5) Put banana slices between the cream cheese and vanilla pudding layers. You decide if you still want coconut in the pudding or on top. (6) Another idea if you don't like coconut, sprinkle chopped pecans or walnuts on top. If you use any options or make up even more, please post them below. We love options!

Miiro
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I'm allergic to nuts, so I omitted the pecan crust. The dessert was still delicious.


Taiem lsiem
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This recipe is not for beginners. It's a bit complicated and time-consuming.


SageNatehn
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I accidentally used canned coconut milk instead of coconut cream. The dessert still turned out well, but it was a little more runny.


Preeti Shrestha
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I had some trouble finding pecan pieces, so I used walnuts instead. They worked just as well.


Faraz Hussain
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The dessert was a little too sweet for my taste, but overall it was still good.


Safaeit Satu
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This recipe is a keeper! I'll definitely be making it again.


malik Aadi
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This dessert was a hit at my party! Everyone loved it.


Ojo Bukunmi
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I'm not usually a fan of coconut desserts, but this one changed my mind. The pecan crust adds a nice touch of crunch and the coconut cream filling is light and fluffy.


Amin Baksh
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I have tried many coconut cream dessert recipes, but this one is by far the best. The flavors are perfectly balanced and the texture is divine.


makeover with Nafsha
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This was an amazing recipe! The coconut cream dessert was so creamy and flavorful, and the pecan crust was the perfect complement. It was easy to make and looked so impressive.