They’re deliciously sweet, but surprisingly, they don’t include a single piece of chocolate. And so continues my non-traditional, non-chocolate Valentine’s Day dessert offerings.
Chocolate may be the king of Love Day treats, but it’s not the only sweet option available. If you are looking for a unique dessert to serve up to your sweetheart this Valentine’s Day, then consider these yummy coconut creations:
COCONUT PUDDING DESSERT
Ingredients:
1 1/2 cups all purpose flour
2 tablespoons sugar
3/4 cup butter
1/2 cup finely chopped pecans
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, thawed and divided
4 cups cold milk
3 (3.4-ounce) packages instant coconut cream pudding mix
1 cup flaked coconut, toasted
Directions:
Preheat oven to 325 degrees.
Grease a 9 by 13-inch baking dish.
In a medium bowl, combine flour and sugar. Mix in butter until mixture is crumbly. Stir in pecans. Press into dish. Bake for 20 to 25 minutes. Remove and cool on a wire rack.
In a small mixing bowl, beat the cream cheese and powdered sugar until smooth. Fold in one cup of Cool Whip. Spread mixture over cooled crust.
In a separate bowl, whisk milk and pudding for 2 minutes. Let stand for 2 minutes or until soft set. Spread this over the cream cheese mixture.
Top with remaining Cool Whip. Sprinkle with coconut.
Refrigerate at least 6 hours before serving.
PEACH AND COCONUT DESSERT
Ingredients:
2 large cans of peaches in juice
1 box yellow cake mix
3/4 cup brown sugar
3/4 cup chopped pecans
3/4 cup shredded coconut
Directions:
Preheat oven to 350 degrees.
Pour canned peaches with juice (do not drain) into 9 by 13-inch baking dish. Pour cake mix over peaches. Slightly mix together, making sure not to mix completely. Sprinkle brown sugar on top and bake for 30 minutes.
Remove from oven and top with chopped pecans and shredded coconut. Bake for another 15 to 20 minutes.
Remove and let cool for 20 minutes.
Top with extra Cool Whip and pecans before serving.
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