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Coconut Lime Pie Recipe

 

Coconut Lime Pie

I love lime and I love coconut! I’ve had Coconut Lime Pie before at a restaurant when we took a vacation to the beach years ago. I’ve never found a recipe that compared to the deliciousness of that amazing slice of pie. So I took components of several different recipes and created one. My children were slightly skeptical, as they often are whenever I go off recipe. They’re still traumatized by a chicken recipe gone wrong a couple of years ago. Ha! Even the kids had to agree that this pie is delicious…after they watched their dad eat a slice and they made sure he didn’t keel over.

 

 
 
Ingredients:

1 Graham Cracker crust
1/2 cup sweetened coconut
2 1/2 cans sweetened condensed milk
3/4 cup sour cream
3/4 cup lime juice
Toasted coconut & Cool Whip

 

 

In large bowl, combine sweetened condensed milk, 1/2 cup of coconut, sour cream, and lime juice. 

 

 


Whisk until mixture is well blended and smooth. 

 

 


Pour into graham cracker crust. 

 

 


Bake at 350 for 10 minutes until firm but do not let top get browned. Cool at room temp, then chill in fridge. 

 

 


Top with Cool Whip.

 

 


Sprinkle with toasted coconut*. 

 

 


Serve and amaze your family and friends with your creation!

 


*To toast coconut- spread in single layer on top of parchment paper lined baking sheet. Bake at 350 for 3-4 minutes until lightly browned.

 

Coconut Lime Pie
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Ingredients
  1. 1 Graham Cracker crust
  2. 1/2 cup sweetened coconut
  3. 2 1/2 cans sweetened condensed milk
  4. 3/4 cup sour cream
  5. 3/4 cup lime juice
  6. Toasted coconut & Cool Whip
Instructions
  1. In large bowl, combine sweetened condensed milk, 1/2 cup of coconut, sour cream, and lime juice.
  2. Whisk until mixture is well blended and smooth.
  3. Pour into graham cracker crust.
  4. Bake at 350 for 10 minutes until firm but do not let top get browned.
  5. Cool at room temp, then chill in fridge.
  6. Top with Cool Whip.
  7. Sprinkle with toasted coconut*.
Notes
  1. *To toast coconut- spread in single layer on top of parchment paper lined baking sheet. Bake at 350 for 3-4 minutes until lightly browned.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


Triple Layer Lemon Pie Recipe

 

Triple Layer Lemon Pie

 

It’s well established that we are lovers of all things lemon. I mean, the Lemon Lava Cake kind of tipped my hand, right? So I decided to give this Layered Lemon Pie a try this week. It was really lemony, especially after I doubled the called for lemon juice in the original recipe. The kids loved the layers and Matt loved the cool whip topping. I think next time I will try it with a shortbread crust and see how it turns out.

 

 
 
Ingredients:
 

2 cups cold milk
2 pkg (4 serv size) Lemon Instant Pudding
2 T lemon juice
1 Graham Cracker Crust
8 oz cool whip, thawed & divided

 

 

Pour milk into large bowl.

 

 

Add dry pudding mixes and juice.

 

 

Beat with whisk 2 minutes or until well blended. Mixture will be thick.

 

 

Spread 1 1/2 cups of pudding onto bottom of crust; set aside.

 

 

Add half of whip topping to remaining pudding; stir gently until well blended.

 

 

Spread over pudding layer in crust.

 

 

Top with rest of whipped topping.

 

 

Refrigerate 3 hours before serving.

 

 

Doesn’t that look yummy? It was gone in no time flat at my house!

 

Triple Layer Lemon Pie
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Ingredients
  1. 2 cups cold milk
  2. 2 pkg (4 serv size) Lemon Instant Pudding
  3. 2 T lemon juice
  4. 1 Graham Cracker Crust
  5. 8 oz cool whip, thawed & divided
Instructions
  1. Pour milk into large bowl.
  2. Add dry pudding mixes and juice.
  3. Beat with whisk 2 minutes or until well blended. Mixture will be thick.
  4. Spread 1 1/2 cups of pudding onto bottom of crust and set aside.
  5. Add half of whip topping to remaining pudding and stir gently until well blended.
  6. Spread over pudding layer in crust.
  7. Top with rest of whipped topping.
  8. Refrigerate 3 hours before serving.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


Creamy Coconut Rum Cake Recipe

 

Creamy Coconut Rum Cake

 

I’ve been on the lookout for a yummy coconut cake for awhile now. I found several that sounded good but not exactly what I was looking for. So I tweaked a recipe and tried it out. I served it last week at a picnic and had people begging for the recipe! It was honestly that good. Matt has declared it is the best cake that he’s ever had. And he doesn’t even really like coconut so that’s high praise indeed!

 

Ingredients:

1 box white cake mix + ingredients on box
1/4 cup Coconut Rum
2 1/2 cups coconut flakes, divided
1 can sweetened condensced milk
1 can (14oz) Coco Lopez Cream of Coconut
1 tub (8oz) Cool Whip

 

 

Mix cake as directed on box, substituting 1/4 cup of called for water with the Coconut Rum. Mix 1/2 cup of coconut flakes into batter.

 

 

Pour into greased 13×9 baking pan.

 

 

Bake according to directions on cake mix box.

 

 

While cake is still hot, use fork to poke holes in top of cake.

 

 

Mix together the sweetened condensced milk and Cream of coconut. Please Note: Cream of Coconut is usually found in the mixed drink aisle. It is NOT the same as Coconut Milk!

 

 

Pour mixture over top of hot cake.

 

 

Allow cake to cool long enough for the mixture to soak in completely.

 

 

Top cake with thawed cool whip.

 

 

Sprinkle remaining 2 cups of coconut flakes over top of cool whip.

 

 

Oh yeah. Look how good it looks.

 

 

Is your mouth watering yet? It should be. The rum and the coconut flakes in the cake batter makes this cake absolutely To Die For yummy!

 

Make sure to keep any leftovers (ha, like you’ll have leftovers) in the fridge.

 

Creamy Coconut Rum Cake
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Ingredients
  1. 1 box white cake mix + ingredients on box
  2. 1/4 cup Coconut Rum
  3. 2 1/2 cups coconut flakes, divided
  4. 1 can sweetened condensced milk
  5. 1 can (14oz) Coco Lopez Cream of Coconut
  6. 1 tub (8oz) Cool Whip
Instructions
  1. Mix cake as directed on box, substituting 1/4 cup of called for water with the Coconut Rum.
  2. Mix 1/2 cup of coconut flakes into batter.
  3. Pour into greased 13x9 baking pan.
  4. Bake according to directions on cake mix box.
  5. While cake is still hot, use fork to poke holes in top of cake.
  6. Mix together the sweetened condensced milk and Cream of coconut.
  7. Pour mixture over top of hot cake.
  8. Allow cake to cool long enough for the mixture to soak in completely.
  9. Top cake with thawed cool whip.
  10. Sprinkle remaining 2 cups of coconut flakes over top of cool whip.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


Easy 3-Step Mixed Berry Cobbler Recipe

 

 Easy 3-Step Mixed Berry Cobbler

 

I am a huge fan of cobbler but I’m always a huge fan of easy and the two don’t always go hand in hand. When I saw a recipe similar to the one I am sharing today in a magazine I knew I wanted to try it. Of course, I didn’t have a pen so I couldn’t write the recipe down but I figured I could recreate it easy enough. This turned out so yummy! The original recipe called for frozen cherries but I used frozen mixed berries instead. I highly recommend this recipe!

 

 
 
Ingredients:

2 bags (12oz each) frozen mixed berries
1 box white cake mix (with no pudding in mix)
12 ounces Sprite or 7-Up

 

 

Dump bags of frozen berries in the bottom of a baking dish. I would recommend using a 13×9 baking dish. Mine was slightly smaller than that and it took longer to cook.

 

 

Spread dry cake mix over top of the berries. Break up any large clumps.

 

 

Pour the soda slowly over top of the cake mix. Do not stir or mix. The cake mix is what will form the crust.

 

 

Allow it to sit for 3-5 minutes.

 

 

Bake at 350. If you are using a 13×9 pan then bake for 45-50 minutes until the crust is golden brown. As I mentioned, I used a smaller sized baking dish and ended up having to bake it for 1 hour 15 minutes.

 

 

Look how good that looks! But you know what makes it even better?

 

 

Creamy vanilla ice cream!! Oh yeah. I said it! This recipe would be just as scrumptious made with peaches or blueberries.

 

UPDATE: I’m getting some comments saying they have encountered some dry cake mix clumps after cooking. I had one small spot of dry cake mix clumping when I made this the first time but I just scooped it out. I made it several times after and after some trial and error I figured out that you have to make sure the Sprite or 7-up covers all the cake mix. If there is any dry cake mix when you put it in the oven to bake- it will still be dry when it comes out. I poured the soda over top and swirled the bowl around a little bit to make sure the soda covered completely. Then I took a spoon and pushed any remaining dry clumps underneath the soda. Also make sure you have broken up any clumps of cake mix before you pour the soda over top. I hope that helps. 

 

Easy 3-Step Mixed Berry Cobbler
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Ingredients
  1. 2 bags (12oz each) frozen mixed berries
  2. 1 box white cake mix (with no pudding in mix)
  3. 12 ounces Sprite or 7-Up
Instructions
  1. Dump bags of frozen berries in the bottom of a baking dish.
  2. Spread dry cake mix over top of the berries. Break up any large clumps.
  3. Pour the soda slowly over top of the cake mix. Do not stir or mix.
  4. Allow it to sit for 3-5 minutes.
  5. Bake at 350 for 45-50 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/

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Sweet & Tangy Summer Fruit Salad

 

Sweet & Tangy Summer Fruit Salad

 

I love fruit salad! There is rarely a time during the warm Summer months that I don’t have some kind of fruit salad in my fridge. I have tried so many recipes over the years, searching for that elusive perfect one. I have been looking for one with a great combination of sweet and tangy. I have finally found it! I made this fruit salad for a cookout and everyone raved about it. The marriage of flavors is absolutely fantastic. I have officially found my favorite fruit salad recipe!

 

 
 
Ingredients:

1 can pineapple chunks, drained
1 can peach slices, drained
1 can mandarin oranges, drained
1 cup seedless grapes, red or green
1 pkg vanilla instant pudding
1 1/2 cups cold milk
1/3 cup frozen OJ concentrate, thawed
3/4 cup sour cream

 

 

Combine fruit in a large bowl; set aside.

 

 

In mixing bowl, combine pudding mix, milk and OJ.

 

 

Beat with mixer for 2 minutes.

 

 

Add sour cream to mixture.

 

 

Continue blending with mixture until well combined.

 

 

Fold mix into bowl containing the fruit.

 

 

Mix gently until well combined.

 

 

Pour into serving bowl; cover and chill for several hours.

 

 

I always serve in individual glasses so it looks fancy. So I’m using Margarita glasses…don’t judge. Ha!

 

 

Look at all that yummy!

 

You will not be disappointed in the flavor of this fruit salad, it’s amazing! Next time I make it I think I’m going to sneak a bit of Coconut Rum into the pudding mixture. I bet it will be amazingly tasty. I’ll be sure to let you know!

 

Sweet & Tangy Summer Fruit Salad
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Ingredients
  1. 1 can pineapple chunks, drained
  2. 1 can peach slices, drained
  3. 1 can mandarin oranges, drained
  4. 1 cup seedless grapes, red or green
  5. 1 pkg vanilla instant pudding
  6. 1 1/2 cups cold milk
  7. 1/3 cup frozen OJ concentrate, thawed
  8. 3/4 cup sour cream
Instructions
  1. Combine fruit in a large bowl and set aside.
  2. In mixing bowl, combine pudding mix, milk and OJ.
  3. Beat with mixer for 2 minutes.
  4. Add sour cream to mixture.
  5. Continue blending with mixture until well combined.
  6. Fold mix into bowl containing the fruit.
  7. Mix gently until well combined.
  8. Pour into serving bowl.
  9. Cover and chill for several hours.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/