Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipes1M
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Stainless saucepan for sauces, reductions, emulsifications
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Stainless saucepan for sauces, reductions, emulsifications
You're reading one of recipes available free. Full library with Gastronome.
In a large skillet, heat butter until melted. Stir in coconut and pecans. Cook and stir over medium heat for 6 to 8 minutes or until coconut is golden brown. Cool. In a bowl, beat cream cheese with an electric mixer until smooth. Slowly beat in condensed milk. Fold in whipped topping. Spoon about one-fourth of the cheese mixture into each pastry shell. Drizzle each with one-fourth of the caramel topping and sprinkle with one-fourth of the coconut mixture. Repeat layers. Freeze about 5 hours or until firm. Serve or cover and freeze for up to 2 weeks. Let stand at room temperature for 5 minutes before serving.