Best 11 Coconut Cream Dessert Recipes

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Indulge in the tantalizing flavors of a coconut cream dessert, a tropical paradise in every bite. Whether you prefer a classic panna cotta, a velvety mousse, or a refreshing granita, the possibilities are endless. Immerse yourself in the symphony of flavors as the smooth, creamy texture of coconut blends harmoniously with other ingredients, creating a delectable experience that will leave your taste buds craving more. From simple to elaborate, discover the perfect recipe to satisfy your sweet tooth and transport you to a tropical oasis.

Here are our top 11 tried and tested recipes!

COCONUT CREAM DREAM DESSERT



Coconut Cream Dream Dessert image

This is my modified version of the classic dirt salad. My son LOVES golden OREOs®. I was going to make the dirt salad but didn't have original chocolate cookies, so I used golden ones and it was AMAZING! Better than coconut cream pie.

Provided by Debbie

Categories     Desserts

Time 2h10m

Yield 12

Number Of Ingredients 7

1 (18 ounce) package vanilla sandwich cookies (such as Golden Oreos®), crushed
⅓ cup butter, melted
2 (3.4 ounce) packages instant coconut cream pudding mix
1 ½ cups milk
1 quart vanilla ice cream, softened
1 (16 ounce) container frozen whipped topping (such as Cool Whip®), thawed
1 cup toasted flaked coconut

Steps:

  • Set aside 1 cup of cookie crumbs and mix remaining crumbs with melted butter in a 9x13-inch baking dish; press buttered crumbs into the dish to form a crust. Freeze until set, about 10 minutes.
  • Whisk coconut cream pudding mix with milk in a large bowl until the pudding thickens, about 2 minutes. Stir ice cream into pudding mix and pour mixture into the cookie crust. Top with a layer of frozen whipped topping; sprinkle with reserved cookie crumbs and coconut. Refrigerate until set, about 1 1/2 hours.

Nutrition Facts : Calories 569.3 calories, Carbohydrate 69.8 g, Cholesterol 35.4 mg, Fat 30.8 g, Fiber 2.2 g, Protein 5.4 g, SaturatedFat 18 g, Sodium 430 mg, Sugar 31.9 g

COCONUT CREAM DESSERT



Coconut Cream Dessert image

Butter-flavored crackers make the crunchy crust for this frozen take on coconut cream pie. "A mixer works great to easily combine the ice cream, milk and pudding mix," suggests Carol Beamer of Glenville, West Virginia. Try sprinkling chopped nuts or cracker crumbs on top instead of the coconut.

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 15 servings.

Number Of Ingredients 8

2-1/2 cups crushed butter-flavored crackers (about 68 crackers)
1/2 cup plus 2 tablespoons butter, melted
1/2 gallon vanilla ice cream, softened
1/2 cup 2% milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press into an ungreased 13-in. x 9-in. dish., In a large bowl, combine the ice cream, milk, extract, pudding mixes and 2/3 cup coconut until blended. Spread over the crust; top with whipped topping. Toast remaining coconut; sprinkle over top. Cover and freeze for up to 2 months. , Remove from the freezer 15 minutes before serving.

Nutrition Facts : Calories 522 calories, Fat 31g fat (17g saturated fat), Cholesterol 52mg cholesterol, Sodium 536mg sodium, Carbohydrate 56g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.

BANANA-COCONUT CREAM DESSERT



Banana-Coconut Cream Dessert image

Betty Crocker Bisquick II Cookbook shares a recipe! An easier-than-pie dessert reminiscent of banana cream pie. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 8

2 cups Original Bisquick™ mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

Steps:

  • Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
  • Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
  • Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Nutrition Facts : Calories 205, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg

COCONUT CREAM DESSERT WITH PECAN CRUST



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!

COCONUT CREAM FROZEN DESSERT



Coconut Cream Frozen Dessert image

Make and share this Coconut Cream Frozen Dessert recipe from Food.com.

Provided by Chris from Kansas

Categories     Frozen Desserts

Time 20m

Yield 12-15 serving(s)

Number Of Ingredients 7

2 1/2 cups crushed butter flavored crackers
1/2 cup margarine, melted
1/2 gallon light vanilla ice cream, softened
1/2 cup cold milk
2 (3 1/2 ounce) packages each instant coconut cream pudding mix
1 (8 ounce) carton frozen light whipped dessert topping, thawed
1/2 cup flaked coconut, toasted

Steps:

  • In a bowl, combine the cracker crumbs and margarine; mix well. Press into an ungreased 13X9 inch dish.
  • In a mixing bowl, combine the ice cream, milk and pudding mixes. A mixer works well for this. Spread over crust.
  • Top with whipped topping and coconut.
  • Cover and freeze for up to 2 months.
  • Remove from freezer 15 minutes before serving.

Nutrition Facts : Calories 173.6, Fat 8.3, SaturatedFat 2.9, Cholesterol 1.4, Sodium 320.3, Carbohydrate 23.6, Fiber 1.2, Sugar 12.4, Protein 1.4

COCONUT DREAM CREAM DESSERT



COCONUT DREAM CREAM DESSERT image

THIS IS THE BEST EVER EASY QUICK AND GOOD

Provided by CAROL BOWEN

Categories     Other Desserts

Time 10m

Number Of Ingredients 8

50 ritz crackers (crushed)
1 stick margarine
1 qt vanilla ice cream
( softened, not mushy )
2 box instant coconut cream pudding, 3.4oz.
1- 1/12 c milk
12 oz cool whip
1 c coconut

Steps:

  • 1. Mix first two ingredients and press into a 9x13 glass pan In large mixing bowl, mix ice cream, pudding and milk until well blended. Pour mixture over crust and refrigerate until firm (1/2 hr. to 1 hour). Spread cool whip over pudding. Toast coconut (on cookie sheet) Bake 350 for 3 or 5 min. Sprinkle toasted coconut over top. Refrigerate. Delicious!!!! DON'T FREEZE
  • 2. Can be made with and flavor Chocolate pudding and Chocolate Ice Cream ALSO YOU CAN USE LEMON PUDDING WITH VANILLA ICE CREAM NO COCONUT, ADD A LITTLE LEMON JUICE TO LEMON PUDDING ZEST SOME LEMON PEEL FOR ON THE TOP. ALSO YOU CAN USE BUTTERSCOTCH PUDDING ETC.

BANANA COCONUT CREAM DESSERT



Banana Coconut Cream Dessert image

Make and share this Banana Coconut Cream Dessert recipe from Food.com.

Provided by pammyowl

Categories     < 15 Mins

Time 15m

Yield 16 serving(s)

Number Of Ingredients 8

2 cups Bisquick
2 tablespoons sugar
1/4 cup firm butter or 1/4 cup margarine
1 (3 1/2 ounce) box vanilla instant pudding mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

Steps:

  • Heat oven to 375°F Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
  • Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
  • Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

COCONUT CREAM DREAM PIE DESSERT



Coconut Cream Dream Pie Dessert image

This desserts name should be "Heavenly Dream," a great people pleaser at potlucks, be prepared to have copies of the recipe, you'll get lots of requests for this one!

Provided by Sue West

Categories     Puddings

Time 50m

Number Of Ingredients 12

1 c flour
1/2 c butter, melted
2 Tbsp sugar
1/2 c chopped pecans(optional)
FOR THE CRUST
LAYER TWO
8 oz cream cheese, room temp
1 c powered sugar
1 c whipped topping
LAYER THREE
1 small package of coconut cream instant pudding
11/2 c whole milk, can use any kind of milk but the whole makes pudding so much tastier

Steps:

  • 1. Mix and pat the crust mixture, (Layer# 1), in an 8x8" baking dish. Bake at 350 for 15-20 minutes until just beginning to turn golden. DO NOT OVER-BAKE.
  • 2. Layer two: Beat together sugar and cream cheese. Fold in whipped topping, spread on cooled crust.
  • 3. Layer three: Mix until thickened, spread over cream cheese mixture, top with remaining tub of whipped topping. Toast 1 cup coconut, sprinkle evenly on dessert. Refridgerate

FRIED ICE CREAM AKA CRISPY COCONUT DESSERT



Fried Ice Cream Aka Crispy Coconut Dessert image

My SIL makes this and we all LOVE it! She usually tops it with whipped cream and chocolate sauce. It is SO good with the crispy cereal, crunchy coconuts, and creamy ice cream! Prep time is the active time it takes to make the dessert and the cooking time is the freezing time.

Provided by Nurse Amanda

Categories     Frozen Desserts

Time 38m

Yield 12 serving(s)

Number Of Ingredients 6

1/2 cup butter, melted
2 1/2 cups crispy rice cereal
3/4 cup brown sugar
1 1/2 cups coconut
1 cup pecans
1/2 gallon vanilla, softened

Steps:

  • Preheat oven to 300 degrees.
  • Mix together all ingredients except ice cream and place on cookie sheet lined with tin foil.
  • Place pan in oven for 30 minutes, stirring every 10 minutes.
  • Layer 2/3 of the mixture into a 9x13 pan and press into the bottom.
  • Top with ice cream and smooth out.
  • Top with remaining mixture.
  • Place pan into freezer for 8 hours.
  • Slice into squares, serve, and enjoy!

BANANA COCONUT CREAM DESSERT



Banana Coconut Cream Dessert image

A bump up from vanilla pudding with bananas! But almost as easy! (You could cheat and use whipped cream from a can... Also, because of a contest, there is no milk in the pudding rather half heavy cream and half water. Under normal circumstances, I'd just use the 2 cups milk!)

Provided by Carolyn Haas

Categories     Puddings

Time 25m

Number Of Ingredients 10

3/4 c graham cracker crumbs (1 square sleeve, crushed)
1 tsp sugar
1 1/2 Tbsp butter, melted
1 small package instant vanilla pudding, regular or sugar free
1 c cold water
2 c heavy cream, cold (divided)
1 Tbsp superfine sugar
1/2 c flaked coconut
2 large ripe bananas
1 oz dark chocolate, shaved (optional)

Steps:

  • 1. Mix graham cracker crumbs and sugar together. Melt butter and drizzle over crumb mixture, stir until combined. Spread in 9x13 inch pan and bake for 8 minutes. Let cool.
  • 2. Whip 1 cup heavy cream together with sugar. Chill.
  • 3. Toast coconut in skillet by stirring over medium heat until starting to turn golden. Stir half of toasted coconut into graham cracker mixture, save the rest for garnish.
  • 4. Make pudding according to package directions except use 1 cup heavy cream and 1 cup ice cold water instead of milk.
  • 5. ASSEMBLE In each of 4 deep wine goblets, or other glass vessels, layer as follows: graham cracker mixture, a few slices of banana pudding, some whipped cream, graham cracker mixture, banana slices (save 4 slices to put on top as garnish) pudding Whipped cream Sprinkle toasted coconut and dark chocolate curls (if using) on top. (I used 2 goblets and a small glass bowl for the rest)

BANANA-COCONUT CREAM DESSERT



Banana-Coconut Cream Dessert image

Betty Crocker Bisquick II Cookbook shares a recipe! An easier-than-pie dessert reminiscent of banana cream pie. Mmm!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 8

2 cups Original Bisquick™ mix
2 tablespoons sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut

Steps:

  • Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
  • Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
  • Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Nutrition Facts : Calories 205, Carbohydrate 24 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg

Tips:

  • Choose the right coconut cream. For the best results, use full-fat coconut cream. It has a thicker consistency and richer flavor than light coconut cream.
  • Chill the coconut cream before using. This will help it to whip up more easily and give your dessert a lighter, fluffier texture.
  • Use fresh fruit. Fresh fruit will add a bright, vibrant flavor to your coconut cream dessert. If you're using frozen fruit, be sure to thaw it completely before using.
  • Don't over-mix the coconut cream. Over-mixing can cause the coconut cream to curdle. Mix it just until it is smooth and creamy.
  • Serve your coconut cream dessert immediately. Coconut cream desserts are best served fresh. If you need to store them, refrigerate them for up to 24 hours.

Conclusion:

Coconut cream desserts are a delicious and easy way to enjoy the tropical flavor of coconut. With just a few simple ingredients, you can create a variety of delicious desserts that are perfect for any occasion. So next time you're looking for a sweet treat, try one of these coconut cream dessert recipes. You won't be disappointed!

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