How To make Chocolate Coconut Crunch Pie
Chocolate Coconut Crust:
Nonstick Cooking Spray 14 Ounces Semisweet Chocolate coarsely chopped
2 Tablespoons Unsalted Butter
1 1/2 Cups Rice Krispies
1/2 Cup Sweetened Coconut :
shredded
Filling:
8 Ounces Bittersweet Chocolate coarsely chopped
2 Tablespoons Water
1 Tablespoon Unsalted Butter
1/8 Teaspoon Salt
1 1/4 Cups Heavy Cream
1/2 Cup Cream Of Coconut :
(fx. Coco Lopez)
2 Teaspoons Vanilla Extract
Make the chocolate coconut crust:
1. Spray the bottom and side of a 9-inch pie pan well with nonstick
cooking spray. Melt the chocolate with the butter according to the directions in the Chocolate Key.
2. In a large bowl combine the melted chocolate mixture with the
cereal and the coconut. Scrape the mixture into the prepared pan. Using a small offset metal cake spatula, spread the mixture evenly onto the bottom and side of the pan, covering it completely. Refrigerate the crust while preparing the filling.
Make the filling:
1. Melt the chocolate with the water and butter according to the
directions in the Chocolate Key. Stir in the salt. Allow the chocolate mixture to cool for 15 minutes.
2. In a large, chilled bowl combine the cream, cream of coconut and
vanilla. Using a hand-held electric mixer, beat the mixture until soft peaks begin to form.
3. Using a large rubber spatula, fold one third of the whipped cream
mixture into the chocolate mixture to lighten it. Fold in the remaining cream mixture.
4. Scrape the filling into the prepared crust, smoothing the top with
a cake spatula. Refrigerate the pie for at least 2 hours, until the filling is set. Allow the cake to stand at room temperature for at least 30 minutes before serving (the pie is very difficult to slice otherwise).
8 Servings.
PREPARATION: 1 hour plus chilling time. Allow the pie to stand at room temperature for 30 minutes before serving.
How To make Chocolate Coconut Crunch Pie's Videos
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Sweet Dish Recipe- How To Make Banana Crunch Pie in 6 minutes? (Part 1/2)
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Sweet Dish Recipe- How To Make Banana Crunch Pie in 6 minutes?(Part 1/2)
Today I will show you how you can make your own Crunch Pie in 2 minutes. I'm serious!
You can make a Crunch Pie in a round bowl. In this video, I've used a glass for single serving.
Ingredients to make a Crunch Pie:
As per video it's for single serving (in a glass). However, you can take a bowl and increase the ingredients quantity accordingly. Ingredients are as follows:
1. Pineapple (packed can)
2. Pineapple Syrup
3. Banana
4. Chocolate Biscuits
5. Cream
6. Condensed Milk
7. Chocolate Syrup
Crunch Pie Recipe:
1. First of all, get a Chocolate Syrup (my favorite one is Hershey's chocolate syrup) and spread it around the glass.
2. Get some chocolate biscuit, break them into tiny pieces and put 1 ½ table spoon of tiny pieces of the chocolate biscuits.
3. Spread tiny pieces in the glass on chocolate syrup.
4. Add 1 ½ tablespoon of pineapple syrup.
5. Get 2 pineapple slices, cut into small cubes, and then mix it with condensed milk.
6. When mixed, apply the layer (of pineapple slices + condensed milk) on pineapple syrup completely.
7. Get banana slices and place on the layer (of pineapple slices + condensed milk)
8. Apply cream on the banana slices.
To be continue...watch part 2
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Soft & Fluffy Lemon Coconut Crunch Cake
Hi I'm Jaja and here's my recipe for a lemon coconut crunch cake. This cake is soft and fluffy. Its so rich and the crunch from the sugar top add texture.
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Lemon Coconut Crunch Cake
Makes 1 bundt cake
Ingredients:
- 1 cup granulated sugar
- 1 1/2 tsp lemon zest
- 1/2 cup butter
- 2 tbsp oil
- 2 eggs
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 1/2 cup flour
- - 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- Sugar
- Coconut
You may also want to try:
*No Chocolate, No Butter Brownies*:
*Caramel Latte Mug Cake*:
*Chocolate Mug Cake*:
*Coffee Crinkle Cookies*:
*Baklava Rolls*:
*Oreo Truffles*:
#softansfluffycake , #lemoncrunchcake , #louisanacrunchcake , #cakerecipes
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[AIRFRIED] Crunchy Coconut Crumble with Ice Cream
Crunchy Coconut Crumble with Ice Cream for Friday - yes, please! This is super easy to make, you can use on top of Ice cream or with your cereals.
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3 Ingredient Dessert | Crunchy Chocolate Coconut Filo Cigars #cosmickitchenette #3ingredientdessert
3 ingredients dessert | Crunchy Chocolate & Coconut Filo Pastry Cigars
Ingredients:
Filo pastry pack 1
Or
Samosa Patti 1 pack
Designated Coconut 1/2 cup
Chocolate small pieces 50 grams
Melted chocolate 50 grams
#3ingredientsdessert #cosmickitchenette #filocigars #teatimefood #quicksnack #easyrecipe #homemade #comfortfood #chocolatecoconut #filopastry
How to make the best PUMPKIN CRUNCH | Keeping It Relle
It’s fall! You know what that means. . .bring out pumpkin everything. But, wait you can’t be over pumpkin just quite yet. Not until you’ve tried this pumpkin crunch recipe.
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Pumpkin Crunch Recipe
Ingredients:
PUMPKIN LAYER
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3 eggs
1 cup sugar
½ teaspoon cinnamon
CRUST
1 box yellow cake mix
1 box instant vanilla pudding mix
1 cup chopped walnuts
1 cup butter, melted
FROSTING
1 cup cream cheese
1 cup powdered sugar
¾ cup Cool Whip
Directions:
Preheat oven to 350F.
In a mixing bowl combine pumpkin, evaporated milk, eggs, sugar, cinnamon. Mix until well combined.
Pour into a greased 9x13 pan lined with wax/parchment paper (don't skin this step). Then sprinkle over the top yellow cake mix, vanilla pudding mix, and chopped walnuts. Spoon over melted butter.
Bake for 50-60 minutes or until golden brown.
While pumpkin crunch is baking mix the frosting. In a mixing bowl combine cream cheese, powdered sugar, and Cool Whip. Mix until well combined and no lumps are present.
Once pumpkin crunch has finished baking, remove from the oven and cool completely.
Frost and ENJOY!
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#keepingitrelle #pumpkin #desserts
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