coconut Archives - The Midnight Baker

Coconut Pound Cake

Judith Hannemann — Sat, 09 Jul 2022 23:00:45 +0000

Looking for an old-fashioned pound cake? This coconut pound cake is just what you’re looking for.

Coconut Pound Cake Has Old-Time Texture

This coconut pound cake has a dense and fine texture just like the original pound cakes did. This one relies on the power of eggs as a leavening. There’s no baking soda nor baking powder to be found in this cake.

This recipe comes from who I consider the pound cake queen–Paula Jones from Call Me PMc. Whenever I want a different pound cake from the usual, I go to her site first. She will also walk you through the whole process if you’re a novice at baking one.

Love Coconut?

For me, that answer is a definite yes.

I deviated only slightly from Paula’s recipe in that I upped the amount of coconut because I am so fond of it. The original amount was one cup if you don’t want too much coconut. The cake will still be delicious.

For the coconut to blend better into the batter and have less “strings,” it’s pulsed in a food processor so that it’s more evenly shaped (for lack of a better word). Believe it or not, I consider this an essential step which shouldn’t be omittled. If it is, the long strands of the coconut would ruin the lovely texture. Don’t skip this step.

Vegetable Shortening

At first I thought that the inclusion of a bit of vegetable shortening was odd, considering the rich butteriness of pound cake. However, after I thought about it more, it’s there to lighten up the batter somewhat. With a lot of butter plus cream cheese, this cake would be rather dense. I happen to like that texture, but many don’t. Don’t leave it out either as the cake may not come out as expected.

As an aside, I prefer to get the vegetable shortening in the sticks. Yes, it’s more expensive–in fact it got outrageous–but if you’ve ever cleaned a measuring cup that contained shortening, you’ll know why I don’t balk at the extra expense.

The Recipe

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Coconut Pound Cake

Old-fashioned pound cake texture

Prep Time25

Cook Time1 30

Course: Dessert, Snack

Cuisine: American

Keyword: coconut pound cake, old-fashioned pound cake, retro pound cakes

Servings: 12

Calories: 704kcal

Author: Judith Hannemann

Ingredients

1 cup butter softened
1/2 cup vegetable shortening like Crisco
3 cups sugar
3 cups flour sifted
8 oz cream cheese softened
1 tbs coconut extract
1 tsp vanilla
7 eggs US graded large
1 1/2 cups flaked sweetened coconut

Glaze:

1/2 cup confectioners icing sugar
1 tbs water
1/4 cup flaked coconut

US Customary - Metric

Instructions

Preheat oven to 325F/160C. Grease a 12-cup tube or Bundt pan well.
Place coconut in a food processor and pulse about 5 times.
Using a stand mixer, beat butter, shortening and sugar until mixed then add the cream cheese and beat until light and fluffy, scraping down bowl occasionally.
Add the eggs, one at a time, beating well after each addition. Add the extracts and blend well. Stir in the flour, blending well..
Stir in the coconut and pour batter into prepared pan
Bake for 85-90 minutes. Cake is done when a toothpick inserted in the center comes out clean.
Let cake stand in the pan for 20 minutes then invert onto serving plate.
Mix the confectioners sugar and water until smooth. Brush over top of the cake and sprinkle with the 1/4 cup coconut.

Nutrition

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Buttery Coconut Bars

Judith Hannemann — Wed, 18 Mar 2020 00:00:01 +0000

These coconut bars are rich and sinful, but easy to make with standard pantry items.

Richness Personified

Yep, that’s what these coconut bar cookies are. Of course they’re rich and buttery and loaded with calories–who’d have guessed, right?

There’s one good thing about all this forbidden decadence; they are so rich, a small portion will certainly suffice.

They’re packed with coconut so if you’re a coconut freak like I am, you are going to fall in love with these bars. Yet another thing to fall in love with is how easy they are to make. And since you can use the same bowl you made the base in, there’s little to clean up.

Straight From The Cupboard

These coconut bars use common ingredients I’m sure everyone has on hand.

With these you can dust off that can of condensed milk that’s taking up shelf space as well as that bag of coconut that’s been sitting on the shelf. The rest are so common like flour, brown sugar and eggs.

In fact, you’ll wonder how such simple things can combine to make something so delicious. I’m still amazed and I’ve been cooking for ages. Now I stick to mostly simple dishes and treats since they taste best. A lot of stuff you have to fuss over really isn’t worth the fuss.

Parchment Is Necessary

You’re working with very sticky stuff here. Ordinary greasing or spraying just isn’t going to cut it. You must use parchment.

When you line the pan, make sure there’s an overhang on both sides (the long sides) so that you can grab the overhang to lift out the cookies. Another good, but secondary reason for using a parchment lining is that clean-up will be easier. You may get some seepage, but overall removing the bars will be pretty easy.

The Recipe

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Buttery Coconut Bars

A rich and creamy treat

Prep Time15

Cook Time30

Crust Baking Time15

Total Time1

Course: cookies, desserts, Snack

Cuisine: American

Keyword: bar cookies with coconut, coconut bars, rich coconut custard filling

Servings: 16

Calories: 475kcal

Author: Judith Hannemann

Ingredients

Crust:

2 cups flour
1 cup brown sugar
1 cup butter melted
1/2 tsp salt

Filling:

3 eggs at room temp
1 14 oz can condensed milk
1/2 cup flour
1/4 cup brown sugar
1/4 cup butter melted
2 tsp vanilla
1/2 tsp salt
3 cups sweetened shredded coconut

Topping:

1 cup sweetened shredded coconut

US Customary - Metric

Instructions

Preheat oven to 350F/180C. Line a 13x9 baking dish with parchment and let the ends extend up and over the sides.
Mix the dry crust ingredients in a large bowl till they’re well blended. Add the melted butter mixing well. Press into the bottom of the prepared pan.
Bake for 12-15 min, until light brown. Remove and cool 10 minutes on a rack. Reduce oven temperature to 325F/160C.
In a large bowl, whisk all the filling ingredients, except the coconut, until well blended. Fold in the coconut. Pour filling over the crust and sprinkle top with the remaining 1 cup of coconut.
Bake for 25-30 minutes, until top is a light golden brown. Cool completely on wire rack.
Lift cooled bars out of the pan using the parchment overhang. Cut into bars.

Nutrition

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Ocean Water

Judith Hannemann — Tue, 06 Aug 2019 23:00:07 +0000

Ocean water is one of Sonic restaurant’s most popular drinks. This is a great Sonic copycat recipe.

Sonic Copycat: Even Looks Cool

With record heat not only around the country, but in the entire world, everyone’s looking to cool off. It’s important to remain hydrated too.

Sometimes you want something a little more tasty than water to remain hydrated and this is a perfect beverage. Just looking at this cools me off a bit because of the lovely blue color. Yes, it’s due to some food coloring, but not much for the entire batch.

There’s lots of recipes on the net for this Sonic copycat recipe, but I’ve adapted this one a bit for my own personal tastes and even added a tasty, yet optional ingredient, for those who’d like to up the ante a bit on this.

Start With A Simple Syrup

If you’ve ever made ice cream that doesn’t use a cooked custard, then you’re familiar with simple syrup.

All it is is water and sugar in equal amounts that’s heated so the sugar dissolves. It must be cool–at least room temperature–to use it.

Then ocean water becomes any easy affair by just adding the flavoring, soda pop and the food coloring.

Ocean Water Is Pretty Sweet

That it is! However, since you must add plenty of ice to this drink, the coldness seems to offset the sweetness somewhat.

To make this beverage a little more interesting–and tasty too–what I plan to do next time I make it is to add some frozen fresh pineapple chunks. Then it’ll be something like a non-alcoholic piña colada! It’d also add some fiber and nutritional value. Especially if you replace the large amount of ice cubes with frozen pineapple chunks.

Another thing I did here was to reduce the amount of coconut extract. Made as the majority of recipes that are online for Sonic copycat ocean water, the amount of the extract I found to be overpowering and as an aside, really fake tasting. I love coconut to excess but the imitation extract does taste very fake if there’s too much. Of course, try it with real coconut extract; it should be better, but start out with my amounts before you add more.

The Recipe

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Ocean Water

Ocean water is one of Sonic's popular soft drinks. Here's a great copycat recipe

Prep Time5

Total Time5

Course: Drinks

Cuisine: American

Keyword: copycat recipe, non-alcoholic beverages, ocean water recipe, soft drink recipes

Servings: 4

Calories: 106kcal

Author: Judith Hannemann

Ingredients

3 tbs sugar
3 tbs water
1/2 tsp coconut extract
24 oz carbonated lemon-lime soda pop
3 drops blue food coloring.

US Customary - Metric

Instructions

Combine sugar and water in a small microwave-safe bowl. Heat for 30 seconds on high; stir to dissolve. Set aside until this syrup is room temperature.
In a larger bowl combine the cooled syrup, coconut extract and lemon-lime soda. Gently stir in the food coloring.
Serve over ice.

Notes

Replace ice cubes with frozen fresh pineapple for more oomph

Nutrition

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No-Bake Lemon Coconut Pie

Judith Hannemann — Sat, 06 Jul 2019 23:00:33 +0000

A light and tart no-bake lemon pie with a coconut crust that’s perfect for summer–or any time.

Easy As Lemon Pie

Lemon is one of my favorite flavors especially when the bright citrusy taste remains a bit tart. I’m not talking pucker-up sour, just a hint of tangy tartness. This recipe delivers that taste and then some.

The good news with this lemon pie is that it can be made super rich, lower calorie or somewhere in the middle. I’m pretty much a middle-of-the-road type of character, so I opted for the middling version.

The rich version requires an additional step, but if you’re into “from scratch” you may prefer to take that extra step.

Pie Simplified

This lemon pie has only 4 main ingredients. The original recipe called for a commercially prepared crust. If time is of the essence, then it’s fine to go with that.

However, I chose to make my own crust because I wanted a more interesting flavor–coconut. So I used some coconut cookies and I used the cheap kind you can buy in the dollar stores. You could also use a variety higher up the quality chain although the dollar store variety tasted pretty good. I also substituted part of the butter called for in cookie crusts with unrefined coconut oil–that’s the one that smells like coconut–because it added a bit more coconut flavor. I love coconut to excess, but if you don’t and want to make your own crust, you can use graham crackers, vanilla wafers or shortbread cookies in place of the coconut ones.

Tailor To Your Taste

As I mentioned before, this pie can be tailored to your taste and dietary needs. I don’t think a diabetic version could be done since you cannot escape the sugar in one ingredient: the condensed milk. So there can’t be a sugar-free way to do this.

If you prefer to make a from-scratch filling or a richer version, just substitute real sweetened whipped cream.

A reduced-calorie version may be made with lower-fat versions of some ingredients. Personally, I don’t think the caloric savings would be that significant, but that’s not my call.

The Recipe

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No-Bake Lemon Coconut Pie

And easy and elegant no-bake dessert

Prep Time30

Cook Time0

Chilling4

Total Time4 30

Course: Dessert, Snack

Cuisine: American

Keyword: coconut pie, lemon pie, lemon pie recipe, no-bake desserts, no-bake pies

Servings: 12

Calories: 279kcal

Author: Judith Hannemann

Ingredients

Crust:

2 1/2 cups coconut cookie crumbs
4 oz butter melted

FILLING

14 oz can condensed milk .
1/2 cup (about 3 medium lemons) fresh lemon juice
2 tsp grated lemon peel
2 cups frozen whipped topping thawed

US Customary - Metric

Instructions

For crust, mix ingredients together in a small bowl until all the cookie crumbs are coated with butter. Press into a 9-inch deep pie dish.
Whisk together sweetened condensed milk, lemon juice and peel in small mixer bowl until combined. Fold in whipped topping; pour into crust. Cover; refrigerate for 2 hours or until set. Garnish with lemon peel

Notes

Real sweetened whipped cream may be substituted for the whipped topping.

Melted unrefined coconut oil may be substituted for part (not all) of the butter--about 2 tbs maximum.

A graham cracker, or any cookie crust may be substituted for the coconut-flavored crust.

Video

Nutrition

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Easy Coconut Pie

Judith Hannemann — Wed, 06 Feb 2019 00:30:24 +0000

If you want an easy dessert, this coconut pie is the way to go!

Dessert From The Pantry

Got last-minute guests? Snowed in or temps too cold to go to the store but the family still wants dessert? Well, here’s your recipe.

It’s been nothing but storms and record cold across the country this past week. Everyone seems to run to the store as soon as this type of weather is predicted. You grab the “essentials” but never seem to remember to pick up any goodies or (what I call) slouching food?

That’s OK under the circumstances with this pie. You probably have everything you need in your pantry, fridge and freezer. Maybe not the flavor of extract, but that’s OK too because you can easily use vanilla in a pinch.

Super Easy

This coconut pie is so easy, it’s almost stupid!

You start with a store-bought graham crust. However, if you don’t have one of those, you can always make your own. No graham crackers? Then use any cookie. It will work!

The only real effort involved here is beating some instant pudding and toasting (if you desire) a bit of coconut. I like toasted coconut, but if you feel super lazy, don’t bother. Out of the bag is fine for the topping.

The Creamy Secret

One inside secret I picked up years ago with concoctions like this coconut pie is the use of straight evaporated milk.

It even will whip if its cold enough–which is something to keep in the back of your mind. However, it is velvety smooth and doesn’t break the bank for calories like real cream will.

In this recipe, it’s important that you don’t reconstitute it with water. You use the evaporated milk straight from the can; all 12 ounces of it. It will also stop the filling from separating like it would if you used regular milk. It also helps the pudding mix set up better.

While I imagine you could make this lower in fat and calories by using low-fat or non-fat milks, sugar-free pudding mixes and fat-free whipped topping, I have not tried this so I cannot speak for the results you will get, so if you decide to substitute these ingredients, it’s caveat emptor. But if it does work out well for you, please drop me a line to let me know so I can say with some authority that it can be done.

WatchThe Video

The Recipe

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Easy Coconut Pie

If you want an easy dessert, this coconut pie is the way to go!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: coconut pie, pie recipe

Servings: 10

Calories: 311kcal

Author: Judith Hannemann

Ingredients

1 graham cracker pie crust 9-inches
1/4 cup toasted coconut

Filling

6.8 oz (2 small boxes) instant vanilla pudding mix
1 tsp coconut extract
12 oz cold evaporated milk straight from the can - DO NOT RECONSTITUTE
1 1/4 cup cold milk
1/2 cup shredded coconut
8 oz whipped topping

US Customary - Metric

Instructions

Beat pudding mixes, extract and milks at low speed for 2 minutes. Fold in whipped topping and the 1/2 cup shredded coconut.
Turn into the graham cracker pie crust. Sprinkle toasted coconut over the top of the pie.
Chill for at least 3 hours. You can freeze it too—it’s like ice cream then.

Nutrition

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4-Ingredient Macaroons

Judith Hannemann — Tue, 22 Aug 2017 23:00:59 +0000

When you want macaroons now, this 4-ingredient recipe is just what you need!

Cookies When You Crave Them

Ever get a late-night hankering for cookies? I know the answer is, “Yes,” so we can dispense with that question!

You’ll be glad to know that these come together quickly and I’m willing to bet you have everything you need in your cupboard.

The basic ingredients that come together is the coconut and condensed milk. The nuts and chocolate chips are just additional goodies, so you can get by with a mere two ingredients.

Cook them in the microwave too!! Reader Lori tried it that way and said they were awesome!

Make Some Now And Later

I have to tell you, the batch you mix up is likely a heck of a lot more than you can eat in one (or two) sittings. It makes a LOT.

However, the great thing about this “batter” is that it can be easily refrigerated. That way, it’s on hand for your next craving.

There’s no leavenings or anything like that to spoil, so put the unused amount in an airtight container and you’re good to go for the next time.

You’ll also have enough to bake cookies for unexpected guests because this is a great hurry-up dessert too.

Some Tips

This “dough” is very sticky which makes it a little hard to handle, but there are ways around that!

First, I highly recommend lining your baking sheets with parchment. Not only does this eliminate cleaning your cookie sheets, but the cookies will not stick. This makes removal easy.

Next, I use a small scooper to portion them out on the sheets. It looks like a small ice cream scoop complete with the spring to release each scoop onto the sheet. Not only does this eliminate having to handle the sticky batter, but your cookies will be uniform in size and therefore will bake evenly.

Wet your hands when you have to press down on each cookie to make a patty shape. You can also use the back of a large spoon if you don’t want to touch them.

The Recipe

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4-Ingredient Macaroons

When you want macaroons now, this 4-ingredient recipe is just what you need!

Prep Time10

Cook Time17

Course: cookies

Cuisine: American

Keyword: macaroon

Servings: 2 cookies

Calories: 3759kcal

Author: Judith Hannemann

Ingredients

1-14 oz bag shredded sweetened coconut
14 oz can sweetened condensed milk—NOT evaporated milk
2 cups chocolate chips
2/3 cup chopped almonds

Instructions

Preheat oven to 325℉. Line a large baking sheet/cookie sheet with parchment.
Mix all ingredients together well in a large bowl.
Drop by tablespoons onto prepared sheet. I use a small scooper—it looks like an ice cream scoop but make balls the size of large marbles.
Wet your hands and press down on each “ball” to form a small disk.
Bake 14-17 minutes, or until coconut is brown at the edges and starts to get golden on the top.
Cool for 1 minute on the sheets, then remove to a rack to cool completely.
Makes about 4 dozen cookies.

Notes

You can make these with just 2 ingredients--the coconut and the condensed milk.
Just a reminder condensed milk is not evaporated milk. I know some parts of Europe call what we in the US call "evaporated milk" condensed milk. The product you have to use here is the thick, sweetened milk that comes in a can.

Nutrition

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Tropical Pineapple Bars

Judith Hannemann — Wed, 21 Dec 2016 00:00:49 +0000

Tropical pineapple bars are so incredibly easy to make, you’ll make them year round!

Easiest Cookies Ever

When you need a batch of cookies on the double, these tropical pineapple bars might be the answer to your prayers!

Believe it or not, there is no preparation at all because it uses refrigerated cookie dough. The remaining ingredients are added right out of the box.

Tropical Pineapple Bars: The South Seas In A Cookie

These pineapple bars are loaded with all things tropical. Close your eyes and take a bite. Then imagine you’re on a south seas cruise! This is why they are a good snack for the winter.

These bar cookies are a tad on the sweet side since they use candied pineapple, but if you want more of a “bite” to them, substitute dehydrated pineapple for the candied.

The flavors blend very well together and the thing that ties it all together are the macadamia nuts. They get slightly toasted when they bake and are just magnificent. I used macadamias that had no seasoning or salt, but if you cannot find natural nuts, the ones with the bit of salt will do just fine.

The Recipe

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Tropical Pineapple Bars

Tropical pineapple bars are so incredibly easy to make, you’ll make them year round!

Prep Time5

Cook Time25

Total Time30

Course: cookies, desserts

Cuisine: American

Keyword: bar cookies, coconut, macadamia nuts, pineapple

Servings: 48

Calories: 132kcal

Author: Judith Hannemann

Ingredients

1- can sweetened condensed milk
8 oz candied pineapple
1 1/2 cups white chocolate morsels
1 cup flaked coconut
3/4 cups macadamia nuts coarsely chopped
18 oz. package refrigerated sugar cookie dough

Instructions

Preheat oven to 350° F. Lightly spray a 15×10″ baking pan with nonstick spray.
Press cookie dough onto bottom of pan, top evenly with the sweetened condensed milk, candied pineapple, white chocolate pieces, coconut and macadamia nuts, press firmly into cookie dough. Bake 18-25 minutes or until lightly brown.
Cool in pan, cut into bars.

Nutrition

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Creamy Lime Macaroon Bars

Judith Hannemann — Thu, 25 Aug 2016 23:00:52 +0000

This dessert marries key lime cheesecake with a coconut macaroon. And the results are delicious!

A Different Crust

I’ll say it again, I love coconut!

Quite a long time ago, I saw a coconut pie crust in one of my mother’s old cookbooks. I never made this crust, but I never forgot about it.

The crust is basically a big coconut macaroon and it’s very easy to make!

Fantastic Filling

This creamy lime filling is the perfect partner for the coconut crust.

The filling is slightly tart and that offsets the sweetness of the macaroon crust. The filling also has an intense lime flavor due to the additional lime zest that’s in it.

Don’t Like Coconut?

While I love coconut, I realize that it’s not everyone’s dish of tea. Even though the combination of coconut and lime are very flavorful, if you don’t like coconut, it’s not going to work.

However, this dessert is equally as good with a graham cracker crust or a cookie crust. So use your favorite recipe for either crust as a substitute for the coconut one.

My favorite graham cracker crust recipe can be found in my Orange Creamsicle Cheesecake Bars. I generally bake my graham cracker crusts because baking gives it a slightly toasty flavor, but it’s not necessary to do so.

The Recipe

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Creamy Lime Macaroon Bars

This dessert marries key lime cheesecake with a coconut macaroon. And the results are delicious!

Prep Time15

Cook Time2

Total Time2 15

Course: Dessert

Cuisine: American

Keyword: coconu macaroon, dessert bars, key lime cheesecake, lime, macaroon

Servings: 6 -8

Calories: 663kcal

Author: Judith Hannemann

Ingredients

CRUST

3 cups sweetened shredded coconut
4 tbsp unsalted butter softened
1 large egg white

FILLING

1 box 4-serving size instant vanilla pudding mix
5 oz evaporated milk
zest of 1 lime
16 oz 2 pkgs cream cheese, softened
3/4 cup frozen concentrated limeade thawed.

Instructions

Preheat oven to 325 degrees F. Spray a 11 x 7-inch pan with non-stick spray.
In a large bowl combine the coconut and the softened butter making sure to mix it very well. I used my hands for this to make sure the butter is well incorporated.
Stir in the egg white.
Press the coconut mixture into the prepared pan.
Bake for 15-20 minutes or until the edges of the crust begin to brown.
Remove from oven and cool completely.
To make filling beat the pudding mix, lime zest and evaporated milk in a small bowl for 1 minute. Set aside.
In a large bowl beat the cream cheese and the concentrated limeade. Beat well.
Gradually add the pudding mix beating well after each addition.
Spread filling over cooled crust and refrigerate for at least 2 hours or preferably overnight.

Notes

Graham cracker or cookie crust may be substituted for the coconut crust.

Nutrition

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Toasted Almond Coconut Cream Poke Cake

Judith Hannemann — Tue, 09 Aug 2016 23:00:06 +0000

A poke cake with tons of coconut and almond flavor!

Two Great Flavors

Toasted almonds and toasted coconut are two of my favorite flavors.

Any time I’ve had guests, these flavors were the most popular, and I’ve made a lot of desserts because in years past, I’ve had lots of “company.” When I ran my dog rescue, I’d often have 15-20 people staying for dinner the day we had adoption day. I love cooking for a crowd so I’d look forward to these weekends.

Not only did we place great dogs with great families, but breaking bread with people I loved who worked with us was an added bonus. Everyone looked forward to the dessert, and anything with coconut or almonds was always enjoyed.

Add More Flavor

I generally doctor any cake mix I use. This recipe is no exception, but the only doctoring I did here was add almond extract.

Another one of my cake mix hacks is replacing any water that is called for with evaporated milk and water. I didn’t use this trick in this cake, but I used it in my Tropic Isle Coconut Cake. I’m sure this substitution would work in this cake. It will give the cake more body.

Proof Of The Pudding

Coconut cream instant pudding mix is used in this poke cake. I can find this easily in all my stores, but understand some people cannot find it in theirs. No worries! You can substitute vanilla instant pudding and add either flaked coconut or coconut extract to it. Another great substitution would be chocolate pudding mix–with nothing added to it. YUM!

The Recipe

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Toasted Almond Coconut Cream Poke Cake

A poke cake with tons of coconut and almond flavor!

Prep Time20

Cook Time30

Total Time50

Course: cakes, desserts

Cuisine: American

Keyword: almonds, coconut cream, poke cake

Servings: 12

Calories: 269kcal

Author: Judith Hannemann

Ingredients

1 box 2-layer size white cake mix (plus all ingredients listed on the box to make the cake) PLUS 1 tsp almond extract
1 pkg coconut cream instant pudding mix use directions for pie filling
8 oz 1 tub of whipped topping
1/2 cup toasted coconut
1/4 cup toasted sliced almonds

Instructions

Prepare cake as per package directions but add the 1 tsp of almond extract with the wet ingredients. Use a 13 x 9-inch pan and bake per package directions for that size.
Remove cake from oven and cool for 15 minutes.
With the handle end of a wooden spoon, poke hoes on the top of the cake, maybe 6 holes across, 10 holes down. I try to make mine look like a peg board with holes about 1-inch apart.
Beat pudding mix and milk in a small bowl for 1 minute; pour over top of the cake.
Cover and refrigerate for about 4 hours--the longer the better.
Ice cake with the whipped topping before serving and cover the topping with the toasted coconut and toasted almonds.

Nutrition

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Almond Joy Cheesecake Parfait

Judith Hannemann — Sat, 29 Aug 2015 23:00:00 +0000

Almond Joy Cheesecake Parfait

Love Almond Joy? Then you’ll go ga-ga over this coconut and chocolate almond dessert. Very easy to make!

This coconut and chocolate almond dessert is pretty as a picture to serve–and it’s so easy, you’ll find it in your dessert rotation often!

I wanted to call this dessert “The Lillian Russo” because my friend Lillian is just wild about Almond Joy candy bars and everything else “Almond Joy.” Lillian isn’t only a fantastic cook and food blogger, but she makes the most exquisite jewelry as well! Visit her at My Recipe Journey for her family-tested recipes and info on Jewels By Lillian too.

Pretty as a picture; stupidly easy to make!

As I mentioned, the dessert is stupidly easy to make. You can use a good-quality store-bought chocolate sauce–like one you’d use on ice cream–for this, or make your own ganache.

Ganache is easy because basically it’s chocolate chips and heavy cream nuked for about 30 seconds then stirred. I give a link to it in the recipe. It appears in many of my desserts and it’s delicious. If you want it thinner, just add more cream.

For Almond Joy purists, I know it’s milk chocolate, but you can easily substitute milk chocolate chips for the regular in the ganache. I’m not sure if you can buy milk chocolate ice cream sauce though. But regardless, this is delicious!!!!!

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Almond Joy Cheesecake Parfait

Love Almond Joy? Then you’ll go ga-ga over this coconut and chocolate almond dessert. Very easy to make!

Prep Time10

Cook Time1

Total Time1 10

Course: desserts

Cuisine: American

Keyword: cheesecake parfait, parfait recipe

Servings: 4

Calories: 816kcal

Author: Judith Hannemann

Ingredients

8 oz cream cheese softened
1 1/4 cups evaporated milk don’t reconstitute
1 pkg 4-serving size coconut cream instant pudding*
1 cup coconut
1 tsp coconut extract -OR- 1 tsp vanilla
1 cup whipped topping
1/4 cup toasted sliced almonds
1 cup ready-made chocolate sauce -OR- ganache
Extra coconut and toasted almonds for garnish

Instructions

*Vanilla pudding may be substituted if you can’t find the coconut variety. The pudding is used dry. DO NOT prepare it as per package directions!
Place about 2 tablespoons of the chocolate sauce in the bottom of each dessert dish (juice glasses or small wine glasses work well for this dessert).
In a large bowl, beat the cream cheese with 1/4 cup of the evaporated milk until smooth.
Add the pudding, coconut, extract and the remaining milk. Beat for about 1 minute.
Stir in whipped topping and almonds. Spoon into prepared dishes.
Chill for about 1 hour.
Microwave chocolate sauce or ganache for about 20 seconds or until it’s a consistency that will drizzle.
Drizzle chocolate sauce over the top of each dessert. Garnish with additional coconut and toasted almonds.

Nutrition

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