Coconut Cream Frozen Dessert Recipes

Steps:

• Mix 1 1/2 cups of cracker crumbs and butter together and press into the bottom of a glass or foil pan. Reserve remaining 1 cup of crumbs for topping.
• Mix milk and pudding mixes together in a large bowl. Mix in softened ice cream. Pour over crust, top with whipped topping and reserved cracker crumbs. Cover and freeze, at least 2 hours.
• Remove from the freezer and allow to thaw. Cut into 24 pieces.

Steps:

• In a large saucepan, bring water and sugar to a boil. Cook, uncovered, for 5 minutes. Cool. Stir in 2 cups coconut and vanilla. In a small bowl, beat cream until soft peaks form; fold into coconut mixture. Pour into serving dishes. Cover and freeze overnight. , Remove from the freezer 45 minutes before serving. Toast the remaining coconut; sprinkle over dessert. Top with macadamia nuts.

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.

Steps:

• Preheat oven to 350*.
• Grease 13x9x2-inch baking dish; set aside.
• In medium bowl combine flour, 1/2 cup butter and powdered sugar. Firmly press mixture into bottom of prepared pan.
• Bake for 15 to 18 minutes or until lightly browned around edges.
• Meanwhile, for filling in large saucepan melt 1/4 cup butter over medium heat. Stir in coconut and pecans.
• Cook and stir over low heat until coconut is golden. Remove from heat and cool.
• In large mixing bowl beat sweetened condensed milk and cream cheese with electric mixer on medium speed until smooth.
• Fold in dessert topping.
• Spread one half of the cream cheese mixture over the cooled crust.
• Sprinkle with one half of the coconut mixture.
• Spread pineapple over coconut layer.
• Repeat cream cheese and coconut layers.
• Cover and freeze for 8 to 24 hours or until firm.
• Let stand at room temperature for 10 minutes before serving.

Steps:

• Crust:
• Place a rack in middle of oven; preheat to 350°F. Toast coconut on a rimmed baking sheet until golden brown, 3-5 minutes. Let cool 5 minutes.
• Place graham crackers in a large resealable plastic bag, seal, and crush to fine crumbs with a rolling pin or heavy pot. Transfer to a medium bowl. Add toasted coconut, coconut oil, and salt and mix well. Mixture will look quite crumbly and dry at this point, but it will come together as it chills.
• Lightly coat a 9" pie dish with nonstick spray. Transfer graham cracker mixture to pie dish and press evenly and very firmly across bottom and up sides of dish with a flat-bottomed measuring cup (make sure crust extends all the way up to the lip of the dish). Chill until ready to fill (at least 20 minutes).
• Filling and assembly:
• While the crust is chilling, remove coconut ice cream from containers (just peel away container if it's paper, or use a rubber spatula to help slide ice cream out intact if container is plastic). Cut ice cream into 2" pieces and place in a medium bowl. Repeat with strawberry ice cream, placing in a separate medium bowl. Let sit until slightly softened, about 5 minutes, then stir each, separately, with a large rubber spatula or wooden spoon until the consistency of thick cake batter. Transfer bowls to freezer and chill ice cream 10 minutes.
• Remove ice cream from freezer. Scrape strawberry ice cream into bowl with coconut ice cream. Fold together a couple of times with spatula until swirled. Don't overmix; you want thick marbled ribbons. Chill in freezer 10 minutes.
• Scrape marbled ice cream into crust. Using a large spoon, create deep decorative swirls in ice cream (the strawberries will be poured into these divots later). Freeze until ice cream is very firm, at least 6 hours.
• Toss strawberries, lemon juice, and sugar in a medium bowl. Let sit at least 35 minutes and up to 1 hour.
• Remove pie from freezer and lower the bottom of the pie dish into a shallow bowl of warm water; hold it there 5 minutes (this will help slices release more easily). Spoon strawberries into divots; if you run out of places to contain them, reserve extras for serving.
• Running the blade of a chef's knife under hot water and wiping dry before first cut and repeating as needed between cuts (this will give you neat sides), slice pie into wedges. Serve with any remaining strawberries alongside.
• Do Ahead
• Pie (without berries) can be made 1 week ahead. Cover with plastic wrap once hardened and keep frozen.

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.

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.