Coconut Caramel Ice Cream Delight Recipes

Steps:

• Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
• In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.

Steps:

• Melt 1/2 cup sugar with 3 tablespoons water in a saucepan over medium-low heat, occasionally swirling the pan, until the sugar starts to bubble and turn golden brown, about 7 minutes. Remove from the heat and divide the syrup among 8 (1/2) cup ramekins so the bottoms and sides are covered with the syrup. Preheat the oven to 275 degrees. Meanwhile, whisk the remaining sugar, coconut milk, whole milk, and eggs in a bowl until the sugar is completely dissolved. Divide the mixture among the ramekins. Create a water bath by filling a baking dish halfway with water. Place the ramekins in it and bake until the custards set, about 35 minutes. Remove from the oven and allow to cool in the water bath. Cover with plastic wrap and refrigerate and least 12 hours. To serve, loosen the sides with a knife and invert custard onto plates so the caramel is on top, drizzling any remaining caramel on the plates around the custard. Serve chilled garnished with a mint leaf.

Steps:

• .60 Ritz crackers, crushed - mix with ¼ lb melted butter.
• Press in 9 x 13 pan.
• Mix 2 pkg. (small box) instant coconut cream pudding with 1 ½ cups milk.
• Add 1-quart butter pecan ice cream, (partly thawed).
• Pour over crust and top with two large containers of Cool Whip.

Steps:

• In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

Steps:

• Whisk the coconut milk until smooth. Measure 600ml into a saucepan and heat until just steaming. Meanwhile whisk the egg yolks with 3 tbsp sugar and the vanilla. Slowly pour the hot milk onto the yolks, whisking constantly. Wipe the pan clean, pour in the coconut and egg mixture, then cook over a medium heat, stirring for 5-6 mins until you have a thin custard. Strain and leave to cool completely, then churn in an ice cream maker.
• To make the caramel, put the remaining coconut milk and sugar in a saucepan with a pinch of salt. Boil for 3 mins until it has the consistency of double cream. Cool, then swirl the caramel and pecans through the ice cream mix, cover the surface with cling film and freeze.

Steps:

• In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined. , Press half of the mixture into an ungreased 13-in. x 9-in. dish. Cut ice cream into 3/4-in.-thick slices; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving.

Steps:

• In a medium skillet, melt butter or margarine over medium heat. Add coconut and pecans. Toss well, and saute until coconut is lightly browned. Set aside to cool.
• In a large mixing bowl, beat cream cheese until fluffy. Add condensed milk and mix until smooth. Fold in whipped topping. Spread 1/4 of cream cheese mixture into each pastry shell. Sprinkle 1/4 of coconut mixture over each pie. Drizzle 1/2 of caramel topping over each coconut layer. Follow with remaining cream cheese mixture, then remaining coconut mixture.
• Pies may be served chilled or frozen.

Steps:

• In a saucepan, combine the milk, sugar and salt; cook, stirring frequently, over medium heat just until mixture begins to boil. Stir in 1/2 cup coconut. Remove from the heat; let stand for 30 minutes. , Strain, discarding coconut. Place milk mixture in a large bowl; add cream, vanilla and remaining coconut. Cool completely. Freeze in an ice cream freezer according to manufacturer's directions. , Transfer to a 2-qt. freezer container. Cover and freeze for at least 4 hours before serving. Garnish with toasted coconut if desired.

Steps:

• 1. Mix cream cheese and condensed milk with mixer, then add cool whip and blend well. Set this mixture in Refrig to chill.
• 2. Toast coconut and pecans in 1/4th butter in teflon skillet. (This will take 5 to 10 minutes max and your coconut should look about the same color as a drop of caramel on a paper plate. This is how you know it is toasted to the proper hue. (Dont worry if some of the coconut is still white in color.)
• 3. Remove coconut/pecans from heat and allow to cool for 30 minutes to an hour.
• 4. After coconut/pecans have cooled off, spread 1/4th of cream cheese mixture in the bottom of your pie shells and then sprinkle 1/4th of coconut/pecans on top of your cream cheese mixture; then drizzle approximately 1/4th of your caramel topping on top of the coconut/pecans.
• 5. Repeat step 4
• 6. Place your Coconut Caramel Ice Cream Delight Pies in freezer until 5 minutes before serving.
• 7. *NOTE* You may buy pre-made pie shells for this heavenly dessert. Graham Cracker or any of the others work great. THE ORIGINAL CRUST FOR THIS DESSERT IS AS FOLLOWS--- To make a crust for a 13 X 9 pan: 1 Cup flour 1 stick butter 1/2 cup chopped pecans Liberally spray 13 X 9 with Bakers Joy then mix and press all the ingredients into the bottom of your pan and bake at 350 until light brown. (approximately 20 minutes) I prefer this method because the original crust recipe tastes better. My sweet tooth says so! These Pies are wonderful to eat one and save the other in your freezer for unexpected guests! Enjoy this classic proven and easy pie! (My prep time is a snap thanks to my little Black n Decker chopper.)