Coconut Crunch Delight
Indulge in the tropical bliss of Coconut Crunch Delight, a rich, multi-layered dessert that combines the nutty warmth of toasted coconut with a buttery shortbread crust and a creamy coconut filling. This sweet treat is elevated with a luscious whipped cream topping and optional crunchy almonds, making every bite an irresistible balance of textures and flavors. Perfect for sharing, this crowd-pleasing dessert requires just 25 minutes of prep time and features simple ingredients like coconut milk, sweetened condensed milk, and heavy cream to achieve its decadent, melt-in-your-mouth layers. Whether you're hosting a summer gathering or simply craving a coconut-forward dessert, Coconut Crunch Delight guarantees to transport your taste buds to paradise!
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Recipe Information
Ingredients
- 2 cups Unsweetened shredded coconut
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.75 cups Butter
- 0.5 teaspoons Salt
- 1 can Sweetened condensed milk
- 1 cup Coconut milk
- 1 teaspoons Vanilla extract
- 2 tablespoons Cornstarch
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 0.5 cups Chopped almonds (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, toast the shredded coconut over medium heat for 3-5 minutes, stirring frequently, until golden brown. Set aside to cool.
In a mixing bowl, combine the all-purpose flour, granulated sugar, butter, and salt. Mix until the dough comes together.
Press the dough evenly into the bottom of a greased 9x9-inch baking dish to form the crust.
Bake the crust in the preheated oven for 12-15 minutes or until lightly golden. Remove from oven and cool completely on a wire rack.
In a medium saucepan, combine sweetened condensed milk, coconut milk, and vanilla extract. Whisk together over medium heat.
In a small bowl, dissolve cornstarch in 2 tablespoons of water to create a slurry, then add it to the saucepan mixture.
Cook the mixture, whisking constantly, until it thickens (about 5 minutes). Remove it from the heat and allow it to cool slightly.
Once the coconut cream mixture has cooled slightly, pour it evenly over the cooled crust.
Spread the toasted coconut evenly over the top of the coconut cream layer. If using almonds, sprinkle them on top as well for added crunch.
Chill the dessert in the refrigerator for at least 2 hours or until fully set.
Just before serving, whip the heavy cream and powdered sugar together until stiff peaks form. Optionally pipe or spread whipped cream over the top of the set dessert.
Slice into squares or bars and serve cold. Enjoy your Coconut Crunch Delight!
Nutrition Facts
Calories |
6198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 391.0 g | 501% | |
| Saturated Fat | 245.0 g | 1225% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 2759 mg | 120% | |
| Total Carbohydrate | 608.7 g | 221% | |
| Dietary Fiber | 42.1 g | 150% | |
| Total Sugars | 413.3 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 1397 mg | 107% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3291 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
