Best 2 Tropical Creamy Dessert Recipes

Indulge in a tropical paradise with our luscious Creamy Tropical Dessert, a delightful symphony of flavors that will transport your taste buds to an exotic beach. This dessert features a creamy coconut filling nestled atop a crunchy graham cracker crust, all enveloped in a refreshing pineapple glaze. If you're seeking a vegan alternative, we've got you covered with our heavenly Vegan Tropical Delight, where creamy avocado and coconut milk blend harmoniously to create a guilt-free indulgence. For those with a penchant for chocolate, our Tropical Chocolate Fantasy is a match made in heaven, combining rich chocolate with tropical flavors. We also offer a gluten-free option with our Tropical Bliss, a delectable treat that caters to those with dietary restrictions. No matter your preference, our collection of tropical creamy desserts will tantalize your senses and leave you craving more.

Let's cook with our recipes!

LIGHT AND CREAMY TROPICAL DESSERT

Light and Creamy Tropical Dessert image

A creamy and fruity dessert makes a refreshing finale to any meal.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h

Yield 15

Number Of Ingredients 13

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup finely chopped slivered almonds
1 package (8 oz) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
1 1/2 cups whipping (heavy) cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 papaya or mango, peeled, seeded and cut into pieces
1 kiwifruit, peeled, cut into pieces

Steps:

Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 25 g, TransFat 1 g

CREAMY TROPICAL DESSERT

Creamy Tropical Dessert image

Escape to the Tropics whenever you please with this chilled pineapple and kiwifruit delight.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 5h30m

Yield 15

Number Of Ingredients 13

Ingredients

1 1/2 cups Gold Medal™ all-purpose flour
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 cup finely chopped almonds
1 package (8 oz) cream cheese, softened
2/3 cup granulated sugar
1 teaspoon vanilla
1 can (20 oz) pineapple tidbits in juice, drained, 1 cup juice reserved
1 1/2 cups whipping cream
2 cups miniature marshmallows
1 tablespoon cornstarch
1 papaya or mango, peeled, seeded and cut into pieces
1 kiwifruit, peeled, cut into pieces

Steps:

Heat oven to 400°F. In large bowl, beat flour, butter and powdered sugar with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on high speed about 2 minutes or until creamy. Stir in almonds. Press mixture evenly in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely, about 30 minutes.
In large bowl, mix cream cheese, granulated sugar and vanilla with spoon. Reserve 1/2 cup of the pineapple. Stir remaining pineapple into cream cheese mixture.
In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold whipped cream and marshmallows into cream cheese mixture. Spread over crust. Cover and refrigerate at least 4 hours until set but no longer than 48 hours.
In 1-quart saucepan, place cornstarch. Gradually stir in reserved 1 cup pineapple juice. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir 2 minutes longer. Cool completely, about 30 minutes. Fold in reserved 1/2 cup pineapple, the papaya and kiwifruit. For servings, cut dessert into 5 rows by 3 rows. Serve with fruit mixture. Store covered in refrigerator.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 80 mg, Fat 5 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 25 g, TransFat 1 g

Tips:

For a richer flavor, use full-fat coconut milk.
If you don't have coconut cream, you can make your own by chilling a can of coconut milk overnight and then scooping out the thick cream that has risen to the top.
For a vegan version of this dessert, use plant-based milk and yogurt instead of dairy.
If you like your dessert a little tangy, add a tablespoon or two of lime juice.
To make this dessert ahead of time, assemble it in a serving dish and cover it with plastic wrap. Refrigerate for up to 24 hours before serving.

Conclusion:

This tropical creamy dessert is a delicious and easy-to-make treat that is perfect for any occasion. With its creamy coconut flavor and refreshing tropical fruit, it is sure to be a hit with everyone who tries it. So next time you are looking for something sweet and satisfying, give this recipe a try. You won't be disappointed!