🌴🥥 Coconut Bliss Crunch: Tropical Pudding Delight Recipe 🥥🌴

Coconut Pudding Crunch Recipe

🕒 Times:

Description:

Make and share this Coconut Pudding Crunch recipe from lovewithrecipes.com. This delightful dessert combines the sweet, tropical flavors of coconut with the satisfying crunch of almonds for a treat that’s sure to please a crowd!

Ingredients:

• 1/2 cup butter
• 1 1/4 cups shredded coconut
• 1/4 cup brown sugar
• 1 cup milk
• 2 2/3 cups instant vanilla pudding mix
• 2 cups instant coconut pudding mix
• 1 (8-ounce) container whipped topping
• 1 cup sliced almonds

Instructions:

1. Preheat and Prepare:

   • Preheat your oven to 350 degrees F (175 degrees C).
   • Grease a 9×13 inch baking pan.

2. Prepare the Crunch:

   • In a mixing bowl, combine the shredded coconut, melted butter, brown sugar, and sliced almonds. Mix well until all ingredients are evenly coated.

3. Bake the Crunch:

   • Spread the crunch mixture evenly in the prepared baking pan.
   • Bake in the preheated oven for about 20 minutes, stirring two or three times during baking.
   • The crunch should turn a golden brown color and become fragrant. Once done, remove from the oven and let it cool slightly.

4. Prepare the Pudding:

   • In a separate mixing bowl, prepare the instant vanilla pudding mix according to package directions.
   • Once the vanilla pudding is ready, gently fold in the instant coconut pudding mix until well combined.
   • Next, fold in the whipped topping until the mixture is smooth and creamy.

5. Layering the Dessert:

   • Spread half of the cooled crunch mixture evenly on the bottom of the prepared pan.
   • Pour half of the pudding mixture over the layer of crunch, spreading it out gently with a spatula.
   • Add the remaining crunch mixture on top of the pudding layer, spreading it evenly.
   • Finally, pour the rest of the pudding mixture over the crunch layer, ensuring it covers the entire surface.

6. Chill and Serve:

   • Cover the pan with plastic wrap or foil and refrigerate for at least 2 hours, or until the pudding sets.
   • Once set, cut into squares and serve chilled.
   • Garnish with additional shredded coconut or sliced almonds if desired.
   • Enjoy this Coconut Pudding Crunch with friends and family for a deliciously tropical dessert experience!

Nutritional Information (per serving):

• Calories: 250.8
• Fat: 18.3g
  • Saturated Fat: 10.9g
• Cholesterol: 28.4mg
• Sodium: 219.9mg
• Carbohydrates: 19.8g
  • Fiber: 2.2g
  • Sugar: 13.9g
• Protein: 3.8g

Recipe Notes:

• This Coconut Pudding Crunch can be made ahead of time and stored in the refrigerator for up to 2 days.
• Feel free to customize this recipe by adding other nuts or fruits to the crunch mixture.
• For a richer flavor, toast the shredded coconut and almonds before mixing them with the butter and sugar.

This recipe is perfect for gatherings, potlucks, or simply when you’re craving a taste of the tropics! The combination of creamy pudding and crunchy coconut goodness is sure to become a favorite among your friends and family. Enjoy! 🥥✨