Whisk 2 cups milk and chocolate pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Spread pudding in the bottom of the pie crust. Sprinkle 1/4 cup shredded coconut on top.
Whisk remaining 2 cups milk and coconut pudding mix in a bowl. Let stand until slightly set, about 5 minutes. Carefully spread over the shredded coconut layer. Sprinkle chocolate chips, remaining shredded coconut, and slivered almonds on top.
Refrigerate until chilled through and set, at least 30 minutes.
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
Preheat oven to 350\u00b0 & grease and flour lightly the baking pan.
Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
Bake in 13x9-inch pan for 32-35 minutes at 350\u00b0 or until toothpick inserted in middle of cake comes out clean.
Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
Cool, then pour over cake.
Combine sugar and flour in a heavy saucepan. Stir to mix well. Add egg yolks but do not mix yet. Gradually add the milk, stirring the yolks into the mixture with it. Cook over medium heat until pudding begins to thicken. It is important to stir this pudding continually to prevent sticking and scorching. Remove from heat and stir in vanilla and coconut cookies. Pour into serving bowl. Top with meringue. Brown in a 350 degree oven. If cookies are over 2 inch in diameter, break them in half. Cookies soften as pudding sets.
ood processor, pulse animal crackers, coconut, and 2 tablespoons of sugar
50'F.
Toast the coconut in an oven proof dish
inch pie dish.
In a saucepan, cook coconut milk over
Pour milk into medium bowl.
Add pie filling mix.
Beat with wire whisk 2 min until well blended.
Spoon 1-1/2 cups of pudding mix into pie crust. Top with special topping.
Gently stir in cool whip into remaining pudding.
Spoon over pie.
Refridgerate for 3 hours.
Top with cool whip before serving.
Bake pie shell.
Prepare dessert topping mix as directed on package.
Fold in pudding and 1 cup of the coconut.
Pour into baked pie shell.
Sprinkle with remaining coconut.
Chill at least 2 hours or until set.
Stir in orange juice with jam.
Serve with pie as topping.
Pour evaporated milk into 4 cup measure.
Add milk, pudding mix and 1/2 cup of the coconut.
Stir briskly.
Cook on High, 6 to 7 minutes, stirring once.
Pour into crumb crust.
Set aside. Place remaining coconut in1
cup glass measure.
Add butter.
Cook on High thoroughly.
Coconut should be lightly browned.
Sprinkle coconut over pie filling.
Refrigerate until firm.
Makes 6 servings.
Cooking Time:
8 to 9 minutes.
Bake pie crust according to directions.
Cool.
Combine pudding with cold milk.
Fold in 8 ounces of Cool Whip.
Put 1/3 cup coconut in mixture; pour into cooled crust.
Top with additional Cool Whip to cover.
Garnish with toasted coconut. Refrigerate.
Enjoy!
Mix pudding and milk until stiff.
Fold in half of whipped topping.
Pour into pie shell.
Spread remaining topping on pie. Sprinkle with coconut.
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.
large bowl, pour vanilla pudding mixes, cold milk and water
Heat oven to 350\u00b0.
Lightly grease a 9-inch pie pan.
Set aside.
In the bowl of mixer, cream margarine and sugar until light and fluffy.
Add eggs, one at a time, beating well after each addition.
Add milk and flour and blend well.
Add coconut and vanilla and mix.
Pour into prepared pie pan.
Bake 45 minutes or until set.
Serves 6 to 8.
A delicate and thin crust is formed during baking.
A cross between a pie and a pudding.
b>Coconut.
After pudding has cooled either pour into cooled pre-baked pie
Mix pudding, sugar and water with beaten egg yolks and sugar. Cook, stirring constantly until mixture bubbles.
Add coconut. Put in baked crust.
Use 4 egg whites for meringue with 3 tablespoons of sugar.
Sprinkle with coconut.
Brown in 350\u00b0 oven.
Whisk coconut oil, egg, vinegar, water, and salt together in a large bowl. Add flour; mix until smooth using a fork, pastry blender, or your hands.
Divide the dough evenly into two bowls. Refrigerate until cool and firm, about 1 hour.
Roll each ball of dough out on a floured surface. Cook according to pie recipe instructions.
ream to the prepared & cooled Coconut Pudding.
Cut prepared & cooled Brownies
br>Stir butter, vanilla, and coconut into the hot mixture.