eat and still stirring add coconut milk (Attention! Caramelized sugar and
dium bowl, combine the coconut water, sugar, caramel sauce, and fish
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Melt butter in a small pan on stovetop.
Add coconut and nuts. Cook until golden brown.
In a mixing bowl, combine cream cheese and Eagle Brand milk.
Beat until smooth. Fold in Cool Whip. Layer 1/4 of the cream cheese mixture.
Drizzle caramel mixture. Sprinkle melted coconut mixture and repeat.
(This recipe makes 2 pies.) Cover with foil and freeze.
Serve from freezer.
Toast the coconut: Spread coconut in a 9x13\" pan, bake
ith parchment paper.
Spread coconut over prepared baking sheet. Bake
nd cream of coconut), the vanilla and the coconut flakes.
In
o 325F.
Make the caramel: Cook the sugar in a
Cook and cool pie crusts.
Brown coconut in butter.
Mix cream cheese and Eagle Brand milk with mixer.
Layer browned coconut, pecans, caramel topping and cream cheese mixture.
Then repeat layers.
Cover with Cool Whip.
Drizzle with caramel topping. Freeze.
f coconut (mixture will bubble vigorously). Whisk over low heat until caramel
Combine first 3 ingredients and press into 9 x 13-inch pan, lightly brown.
Cool completely.
Melt 1/4 cup butter.
Add coconut and 1/2 cup chopped pecans.
Cook over low heat, stirring often until coconut is golden brown.
Cool completely.
Combine cream cheese and condensed milk, beat at medium speed with an electric mixer until smooth.
Fold in whipped topping.
Layer 1/3 each of cream mixture, caramel sauce and coconut mixture over crust.
Repeat process twice.
Cover and freeze until firm.
Combine all ingredients except coconut in a blender and blend at high speed for 15 seconds.
Pour into greased 10\" pie plate.
Sprinkle coconut on top (optional).
Bake at 350\u00b0 for 45 minutes or until knife inserted in center comes out clean.
Cool completely before cutting.
Place pastry onto a lightly greased 20cm pie plate.
Trim and decorate edges.
Bake in hot (200c) oven for 10 mins, cool slightly.
Beat eggs and sugar together in a large bowl.
Stir in sour cream and coconut, and mix well.
Pour into pastry case and bake 25-30 minutes.
cool.
Dust with icing sugar.
Serve with any fruit you have on hand.
large skillet.
Add coconut and chopped pecans.
Cook
Brown coconut and pecans in melted margarine. Set aside. Mix cream cheese and condensed milk until smooth. Fold in Cool Whip. Layer crust with cream cheese mixture, then coconut with pecans. Drizzle caramel topping on top and freeze.
Melt butter in a large skillet.
Add coconut and pecans; cook until golden brown, stirring frequently.
Set aside.
Combine cream cheese and sweetened condensed milk.
Beat until smooth. Fold in whipped topping.
Layer 1/4 of cream cheese mixture in each pastry shell.
Drizzle 1/4 of caramel topping on each pie. Sprinkle 1/4 of coconut mixture on each pie.
Repeat layers with remaining ingredients.
Cover and freeze until firm.
Let stand at room temperature 5 minutes before serving.
n large skillet.
Add coconut and chopped pecans; cook until
Melt butter in large skillet.
Add coconut and pecans; cook until golden brown, stirring frequently.
Set mixture aside. Combine cream cheese and sweetened condensed milk; beat until smooth.
Fold in whipped topping.
Layer 1/4 of cream cheese mixture in each shell.
Drizzle 1/2 of caramel topping on each pie.
Sprinkle 1/4 of coconut mixture evenly over each.
Repeat layers with remaining ingredients; cover and freeze until firm. Let frozen pie stand at room temperature 5 minutes before slicing. Yields two 9-inch pies.
Mix Cool Whip , milk and caramel sauce with blender or mixer. Bake 2 pie shells and cool.
Put a layer of mixture.
Top with toasted pecans and coconut.
Top this with caramel sauce.
Layer with same stuff again and freeze.
Thaw a little before serving.
n large skillet.
Add coconut and chopped pecans.
Cook