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.
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Quick Tip: Add some pineapple chunks instead of banana for a more concise taste.