Strawberry Pina Colada Dessert
If you want to add more gluten free recipes to your recipe box, Strawberry Pina Colada Dessert might be a recipe you should try. This recipe serves 6 and costs $1.47 per serving. One portion of this dish contains about 5g of protein, 20g of fat, and a total of 361 calories. 181 person have made this recipe and would make it again. It will be a hit at your Mother's Day event. Head to the store and pick up whipped topping, coconut, milk, and a few other things to make it today. Plenty of people really liked this beverage. It is brought to you by A Pinch of Joy. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 30%. If you like this recipe, take a look at these similar recipes: Piña Colada Frozen Dessert, Piña Colada Dessert Dip, and Strawberry Pina Colada.
Servings: 6
Ingredients:
1 can crushed pineapple, 8 ounces
1/3 cup coconut
1 package cream cheese, 8 ounces
1 package sugar free vanilla instant pudding, four serving size
¼ cup milk
1 cup sliced fresh strawberries, plus three large berries for garnish
½ teaspoon vanilla
1 container whipped topping, 8 ounces
Equipment:
microwave
frying pan
aluminum foil
Cooking instruction summary:
Toast coconut by placing in ungreased skillet over medium flame. When coconut begins to show a bit of brown, reduce heat and stir frequently to keep it from burning. When most of the coconut flakes are golden, remove from heat. This takes 5 minutes or less.Soften cream cheese by letting set out for an hour at room temperature OR by removing foil wrapper and putting in microwave at 50% for 15 seconds and repeating until soft.Beat softened cream and cheese and milk with mixer until smooth and fluffy.Add dry pudding mix, vanilla and undrained pineapple. Mix well.Gently stir in the whipped topping, reserving about cup for garnish.Layer dessert, strawberries and coconut and a second layer of dessert mixture.Cover and chill until firm, about three hours. Can chill overnight.Garnish with remaining whipped topping. Sprinkle on a bit of toasted coconut and add a few sliced strawberries to each serving.Six servings or 8-12 mini servings.
Step by step:
1. Toast coconut by placing in ungreased skillet over medium flame. When coconut begins to show a bit of brown, reduce heat and stir frequently to keep it from burning. When most of the coconut flakes are golden, remove from heat. This takes 5 minutes or less.Soften cream cheese by letting set out for an hour at room temperature OR by removing foil wrapper and putting in microwave at 50% for 15 seconds and repeating until soft.Beat softened cream and cheese and milk with mixer until smooth and fluffy.
2. Add dry pudding mix, vanilla and undrained pineapple.
3. Mix well.Gently stir in the whipped topping, reserving about cup for garnish.Layer dessert, strawberries and coconut and a second layer of dessert mixture.Cover and chill until firm, about three hours. Can chill overnight.
4. Garnish with remaining whipped topping. Sprinkle on a bit of toasted coconut and add a few sliced strawberries to each serving.Six servings or 8-12 mini servings.
Nutrition Information:
covered percent of daily need
