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
Double Layer Choco Pie/ Homemade Eggless Crunchy Choco Pie मिनटों में बनाये
Double layer choco pie
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Super crunchy coconut cookies. #426
Very crunchy, delicious and simple cookies that are very easy to make. Delicious and easy recipe, highly recommended!
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***
Servings: 18-20 pieces.
Ingredients:
- 100 grams of butter
- 1/4 teaspoon salt
- 10 grams of vanilla sugar (2 teaspoons)
- 100 grams of sugar (1/2 cup)
- 1 egg
- 70 grams of oatmeal (2/3 cup)
- 100 grams of coconut flakes (1 cup)
- 1 teaspoon baking powder
Bake in preheated 350°F (180°C) oven / 15 minutes.
Bon appetit!
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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!
For nutrition information please visit my blog in the link above.
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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
Chocolate Crunch Ice Cream ||4k
Chocolate Crunch Ice Cream ASMR #eating sound
Recipe:
45g chocolate
100ml milk
120ml whipping cream
25g sugar
10g corn starch
40g crushed peanuts
130g chocolate
50ml coconut oil
Tips:
1.When heating chocolate, the temperature should not exceed 50°C, otherwise the chocolate will separate from the fat
2.Do not use virgin coconut oil, the coconut smell will be very strong
3.Choose coconut oil with no additives, otherwise it may cause the chocolate crust not to set
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TOFFEE PECAN COCONUT BARS ???? Crunch Every Bite ???? Yummy #shorts #dessert #recipe #food
Easy to make TOFFEE PECAN COCONUT BARS!! Perfect for gift giving or an unforgettable sweet treat!! Recipe below...
TOFFEE PECAN COCONUT BARS
Preheat oven to 350 degrees
Lightly grease an 8X8 or 9X9 Baking dish. Set aside.
1/2 cup butter, softened
3/4 cup packed light brown sugar
2 cups Original Bisquick mix
1/3 cup Heath Bites or Crushed Candy Heath Bars, optional
3/4 cups semi-sweet chocolate chips or substitute with dark chocolate, milk chocolate, or white chocolate
1/3 cup sweetened coconut flakes
1/3 cup chopped pecans or substitute with walnuts or pistachio
1. With an electric mixer on high-speed beat together the butter and brown sugar for 3 minutes. Add the Bisquick and beat an additional 2 minutes. Add mixture to prepared baking dish. Gently press mixture into an even layer.
2. Bake in preheated oven for 25-35 minutes or until golden in color. Remove from oven and immediately sprinkle chocolate chips over the top. Let stand about 2 or until chocolate is softened.
3. Spread chocolate evenly over bars. Sprinkle with Heath bites, coconut, and pecans, pressing lightly to adhere to chocolate. Cool completely on cooling rack, about 1 to 2 hours or refrigerate for 30 minutes.
4. Cut into desired squares size!!
TIPS: Store in an airtight container up to 3 days or freeze up to 3 months.
~~~ENJOY your TOFFEE PECAN COCONUT BARS~~~
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