This Coconut Crunch Delight is a classic, comforting dessert that balances rich, creamy vanilla pudding with a crunchy, toasted topping. The base consists of a buttery mixture of flour, brown sugar, shredded coconut, and slivered almonds, baked until golden and crisp. Once cooled, half of this crumbly mixture is pressed into a dish to form a sturdy crust. The filling is a smooth blend of instant coconut pudding, cold milk, and fluffy whipped topping, creating a light and airy texture that contrasts beautifully with the crunchy base. After refrigerating, the dish sets firmly, allowing the flavors to meld. It is an ideal make-ahead treat for holidays, potlucks, or any evening when you crave something sweet and indulgent without the effort of baking a cake.
Coconut Crunch Delight
Description
This Coconut Crunch Delight is a classic, comforting dessert that balances rich, creamy vanilla pudding with a crunchy, toasted topping. The base consists of a buttery mixture of flour, brown sugar, shredded coconut, and slivered almonds, baked until golden and crisp. Once cooled, half of this crumbly mixture is pressed into a dish to form a sturdy crust. The filling is a smooth blend of instant coconut pudding, cold milk, and fluffy whipped topping, creating a light and airy texture that contrasts beautifully with the crunchy base. After refrigerating, the dish sets firmly, allowing the flavors to meld. It is an ideal make-ahead treat for holidays, potlucks, or any evening when you crave something sweet and indulgent without the effort of baking a cake.Ingredients
Directions
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Preheat the oven to 350&# 194;°F (175ðC).
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In a large bowl, combine the flour, shredded coconut, brown sugar, slivered almonds, and melted butter until a coarse, crumbly mixture forms.
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Spread the mixture evenly on a baking sheet.
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Bake for 25 to 30 minutes, stirring every 10 minutes, until the crumbs are golden brown and fragrant.
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Remove from the oven and let the crumbs cool completely.
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Once cooled, divide the crumb mixture in half.
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Press one half of the crumbs firmly into the bottom of a greased 13x9-inch baking dish to form a crust.
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In a large mixing bowl, beat the instant pudding mix and cold milk for 2 minutes until thickened.
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Gently fold in the whipped topping until fully incorporated and smooth.
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Spread the pudding mixture evenly over the crust in the baking dish.
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Sprinkle the remaining toasted crumb mixture over the top of the pudding.
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Cover the dish and refrigerate for at least 4 hours, or overnight, until set.
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Slice and serve chilled.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1135.6kcal
- % Daily Value *
- Total Fat 76.4g118%
- Saturated Fat 34.9g175%
- Cholesterol 64.5mg22%
- Sodium 230.2mg10%
- Total Carbohydrate 98.7g33%
- Dietary Fiber 21.4g86%
- Sugars 24.5g
- Protein 24.1g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
