Coconut Crunch Deight Recipes

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

Steps:

• Make the doughnuts
• 1. In a medium bowl, whisk together the first six ingredients. In a large bowl, whisk together the superfine brown rice flour, almond flour, potato starch, coconut flour, tapioca starch, baking powder, baking soda, and salt. Add the wet ingredients to the dry and whisk until the dough comes together. Knead it with your hands a couple of times. It will be soft.
• 2. Dust a work surface with a generous amount of superfine brown rice flour. Turn the dough out onto your work surface and dust another bit of flour on top of the dough. Pat the dough down a bit. As the dough sits, it will start to get a bit more compact and will be easier to work with. If it feels too soft, you can refrigerate the dough for 15 minutes. Roll the dough to a 3/4-inch thickness.
• 3. Dust a 2-inch cookie cutter or doughnut cutter with additional flour. Cut out circles and place them on a baking sheet lined with parchment paper. If you are using a cookie cutter, cut out 1/2-inch holes from the center of the disks. You can re-roll the scraps once to make more doughnuts.
• 4. Chill the doughnuts in the refrigerator for 15 minutes. Meanwhile, fill a shallow cast-iron pan with 2 inches of vegetable oil. Heat the oil until it reads 340°F (170°C) on a candy thermometer or instant-read thermometer.
• 5. Carefully add the doughnuts to the oil in batches; do not overcrowd the pan. The doughnuts will sink and then rise when they are almost done. Cook to golden brown, turning the doughnuts once. Transfer to a baking sheet lined with paper towels. Repeat the frying process with the doughnut holes. Let them cool slightly.
• Make the glaze and finish the doughnuts
• In a medium bowl, whisk together all the glaze ingredients. Dip the doughnuts in the glaze and cover with the shredded coconut.

Steps:

• In bowl, combine first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan.
• Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
• Cool.
• Divide crumb mixture in half; press half into same baking pan.
• In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
• Spoon over crust.
• Top with remaining crumb mixture.
• Cover and refrigerate overnight.
• Garnish with strawberries, if desired.

Steps:

• In a mixing bowl, beat cream cheese and confectioners' sugar.
• Add milk and pudding mix; mix well.
• Fold in 1-1/2 cups of whipped topping.
• Place half of the cake cubes in a 4-quart glass bowl.
• Layer with half of the berries, coconut, and pudding mix.
• Cover with remaining cake cubes.
• Layer with the remaining berries, coconut, and pudding mixture.
• Spread remaining whipped topping over top.
• Garnish with additional berries and lightly brownish coconut if desired.

Steps:

• Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir cream of coconut and vanilla.
• Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, 1 at a time, beating well after each and scraping down bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
• Topping: Whisk egg whites and salt with a mixer until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
• Spread batter in pan. Dollop topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly). Let cool completely; remove from pan. Cut into wedges, drizzle with sauce, and serve with extra sauce on the side.

Steps:

• Preheat the oven to 350 degrees, and in a bowl, combine the melted butter, flour, coconut, brown sugar and almonds. Press this mixture lightly into a greased 13×9 pan. Bake 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. Divide the crumb mixture in half I just take out half from my pan and then spread the remaining crumbs evenly in the same pan. Whisk the pudding mixes and the milk until the pudding is completely dissolved. Fold in your Cool Whip In a glass bowl put half the crumbs into bottom spoon this mixture over the crumbs. Top with the remaining half of "crunch" crumbs! Cover and refrigerate for at least 2 hours or this is a great recipe to make a day ahead! It's absolutely wonderful!