|Coconut Cuisine: Featuring Stevia|
|by Jan London|
Coconut Cuisine provides practical advice on how to use two of nature's prize foods, the noble coconut and the remarkable sweetener stevia.
1 - 10 of 115 for coconut pecan delight
Cream together butter ... vanilla, nuts and coconut. Combine well ... Spread. when set cut into squares and store in the refrigerator. These bars freeze well.
Mix above ingredients, bake at 325 degrees for 30 minutes (until brown), stir often; let cool. 4 c. milk 3 c. Cool whip Add milk and pudding; mix ...
Bring orange juice ... spread with Orange Delight Topping. Place under ... ingredients and stir until well blended. Pour over cake and brown the topping.
Spray a 9 x 11 x 2 inch pan with Mazola no-stick. Pour and spread in layers each of the ingredients in order - drizzle melted butter over top. Bake ...
Cream and spread ... and sprinkle with coconut. Mix with ... Top with Cool Whip, sprinkle with coconut and 1/2 cup toasted pecans. Refrigerate overnight.
First layer: Cream ... cheese, sugar, and coconut. Fold in ... pudding with milk. Beat with mixer for 2 minutes. Chill for 5 minutes. Spread over second layer.
Mix all the ... ingredients. Stir in coconut and pecans. Beat egg ... sugar a little at a time until all is blended. Add the vanilla and beat until smooth.
Mix and spread ... layer. Sprinkle with coconut. Mix with ... desired. Refrigerate several hours before serving. NOTE: Buy large container of Cool Whip.
In a 9x13 ... pour over top of pineapple. Slice bananas over pudding. Top with Cool Whip, then cover with coconut, cherries and pecans. Keep refrigerated.
Mix together and refrigerate.
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