Are you interested in a little slice of heaven?
We recently read that interest in coconuts in the United States did not occur until 1895 when Franklin Baker, a Philadelphia flour miller, received a shipload of coconuts in payment of a debt from a Cuban businessman. Franklin could not sell the enormous coconut cargo before they spoiled, so he made a decision them into the hands of home cooks, commercial confectioners, and pastry chefs alike. By the early 1900’s, coconut cream pie and coconut custard were the rage. Coconut frosting topped all sorts of cakes, while grated coconut added its distinct aroma and flavor to cookies and confections.
This story has been sponsored by the coco and the nut. Time to dig in!
Coconut Cream Frozen Dessert
Ingredients (credit: Yummly.com)
- 2 1/2 cup butter (crushed, flavored crackers)
- 1/2 cup margarine (melted)
- 1/2 gal vanilla ice cream (light vanilla ice cream softened)
- 1/2 cup milk (cold)
- 7 oz coconut cream (instant coconut cream pudding mix)
- 8 oz whipped dessert topping (frozen light whipped dessert topping thawed)
- 1/2 cup flaked coconut (toasted)
- In a bowl, combine the cracker crumbs and margarine; mix well. Press into an ungreased 13X9 inch dish.
- In a mixing bowl, combine the ice cream, milk and pudding mixes. A mixer works well for this. Spread over crust.
- Top with whipped topping and coconut.
- Cover and freeze for up to 2 months.
- Remove from freezer 15 minutes before serving.
Sauternes: a sweet, creamy wine with honey, vanilla, and fruit
Riesling: a sweet version with peach and orange blossom
Semillon: a sweet wine with honey, vanilla, and lanolin