As a kid, I used to hate coconut. Maybe it is because my mom had an insane distaste for them. She just didn’t like them and I thought it was cool to be like her and hate them, too.
Unfortunately, it was something I missed out on for so long. Coconut just makes everything absolutely delicious and so much better. The shortbread crust of this dessert makes a delicious buttery, sugary goodness.
Especially when it’s all toasty. Then, the layer of pudding and pineapple juice makes the tropical taste a little deeper. Then it’s topped with a delicious whipped topping followed by coconut flakes. You can’t get any more tropical than this.
Recipe and photo courtesy of Kraft.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Add some pineapple chunks instead of banana for a more concise taste.
