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Frozen Caramel - Coconut Dessert


Caramel, Coconut, Pecans -- What else could a person want

So many times, during the holiday season, when everyone’s sampling all the luscious, delectable food goodies, conversation ensues about this scrumptious morsel or that mouth watering delight. This food exchange is sometimes the best times to pick up new ideas and also be reminded of something you haven’t made in a while. At my company’s Christmas potluck that very thing happened.

We were sharing about different caramel dishes and I was reminded of a Frozen Caramel dessert that is so yummy it has always been reserved for the holidays. I don’t make it very often because of it being time consuming plus it is very, very rich. But if you like coconut and caramel then this is the kind of dessert you should at least make once in a while when you have a special group to share it with. And if you don’t like caramel, I know a support group you should join.

My Mother used to make Frozen Caramel Dessert, usually during the holidays. My daughter-in-law would often requests this treat and Mother could not refuse her pleas. When Mother was no longer with us, my daughter-in-law thought she would never get this favorite of hers again. We were talking about it once and I told her I had the recipe and had made it once. So on the rare occasions when they are with me she will sometimes request it. And because I have a phobia, of not becoming the evil mother-in-law, I will happily make it for her.

Even though the Holidays are behind us, we all know how quickly they will roll around again. And there's always other reasons to celebrate and wow your family and friends with a yummy dessert like this. It goes great anytime for any occasion. Since it’s frozen, it’s a great make ahead and the leftovers (if there are any) can be kept in the freezer for a few weeks. So go ahead and indulge yourself and those you love and forget all about the calories and fat grams.

Cook Time - varies if making on caramel sauce

Prep timeCook timeReady inYields

30 min

45 min

1 hour 15 min


Caramel Sauce

Caramel Sauce

Toasted Coconut

Toasted Coconut


Crust, White Mixture, Crumble Mixture, Sauces

  • CRUST - 1.5 stick Butter - salt free, Melted
  • CRUST - 1 Cup Nuts - Pecans, Chopped fine
  • CRUST - 1.5 Cup All purpose Flour
  • Layer 1, WHITE MIXTURE - 16 oz. Cool Whip, Thawed
  • Layer 1, WHITE MIXTURE - 8 oz. Cream Cheese, Softened
  • Layer 1, WHITE MIXTURE - 1 Can Sweetened Condensed Milk
  • Layer 2, CRUMBLE MIXTURE - 2.5 Cups Flaked Coconut, Lightly Toasted
  • Layer 2, CRUMBLE MIXTURE - 1/2 Cup Sliced Almonds, Lightly Toasted
  • Layer 2, CRUMBLE MIXTURE - 3/4 Stick Butter - Salt Free, Melted
  • Layer 3, SAUCES - 16 oz. jar Caramel Sauce, purchased or your own
  • Layer 3, SAUCES - 12 oz. jar Butterscotch Sauce, purchased or your own

Put It Together

  1. THE CRUST: Mix all ingredients together and cover the bottom of 13” x 9” pan. Cook at 350 for 25 minutes-just until very lightly browned. Do not overcook. Let Cool completely before assembling.
  2. LAYER 1 - THE WHITE MIXTURE: Mix all 3 ingredients together well until very smooth and no lumps of cream cheese.
  3. LAYER 2 - THE CRUMBLE MIXTURE: Toast Coconut and Almonds. Mix all 3 ingredients together. Do this step before making the White Mixture so it can cool before assembling.
  4. LAYER 3 - THE SAUCES: Use a good ice cream topping in jar. OR To make your own Caramel sauce melt 2 sticks butter, add 1 cup sugar and cook over medium heat until well blended and bubbly. When slightly brown and smelling like caramel slowly add ¾ cup evaporated milk and cook a few more minutes until well blended. Let cool. Ingredients for caramel sauce not shown above.
  5. Make the layers while crust is cooking and cooling. If making own caramel sauce make it first because it takes a while to cool down. Make the Crumble mixture and cool. Once all layers are made and everything is cool put it all together. Pour half of the White Mixture over Crust. Sprinkle half the Crumbly Mixture. Drizzle half the Butterscotch and Caramel sauce all over. Repeat the layers. Cover and freeze until ready to serve. Set out about 15 minutes before serving to make cutting easier. Enjoy and don’t count the calories with this one!
Thanks For Stopping By


Pat Materna (author) from Memphis, Tennessee, USA on October 16, 2015:

AWescott --- good question .. sorry I did not include that I purchased it along with the Caramel sauce. I always find them with the ice cream toppings, etc. One time I made it without the butterscotch and just used more Caramel. Once I even got brave and made my own caramel. But the Richards caramel sauce that I find here (Memphis TN) is so good I decided to not hassle with making the caramel. Thanks so much for checking out my article. Please let me know how it works for you. It is so yummy.

AWescott on October 16, 2015:

How do you make the butterscotch sauce...it is not mentioned in the directions.

Pat Materna (author) from Memphis, Tennessee, USA on August 18, 2014:

bronybandy .. thanks for checking out my article. Coolwhip is a brand name for a type of whipped cream (imitation) that comes in plastic bowl in the frozen foods section. It's a great product because it's quick and easy. A good item to keep in freezer to add to pudding or Jello to make it a more frothy like. Hope you can find it in your part of the world. I suppose you could use real whipped cream in it's place. Good Luck and please let me know what you work out.

bronybandy on August 16, 2014:

question. what us coolwhip? dont have it in that name in Australia. thanks

Pat Materna (author) from Memphis, Tennessee, USA on October 07, 2013:

Babs... the recipe make a 13x9 cake/casserole dish. The pic looks like it's from a pie pan. But for pictures purpose I only did a half recipe and used a 10" pie pan. Sorry for any confusion. Please write back and let me know how you like this luscious treat. Thanks for reading my hub.

Babs on October 05, 2013:

The recipe says 13 x 9 pan? Is it to be made in a cake pan or a round pie dish/pan?

Pat Materna (author) from Memphis, Tennessee, USA on July 26, 2013:

Naila ... so excited you tried one of my mom's creations!! It is truly a big hit when I make it. Which not too often cause it is so rich and a little time consuming too.

Thanks for stopping by!

Naila on July 26, 2013:

I made this for a party and it turned out AMAZING! Everyone was raving about it. Thanks for the recipe!

Pat Materna (author) from Memphis, Tennessee, USA on February 07, 2013:

Om Paramapoonya -- it is a little time consuming but it is well worth the effort, especially for special occasions. Please be sure and let me know how yours turns out. Thanks for stopping by today!

Om Paramapoonya on February 07, 2013:

Hmmm this sounds a little complicated, but I'm sure it's worth the time and effort. Thanks for this lovely dessert recipe. It sounds amazing!

LaThing from From a World Within, USA on January 31, 2013:

LOL.... I will check it out... Already looking forward to the sugar high! :)

alwaysamber on January 31, 2013:

I definitely will...anything will the word "caramel" in it, is enough to have me hooked!

Pat Materna (author) from Memphis, Tennessee, USA on January 31, 2013:

alwaysamber ... it is wonderful. Please let me know how it turns out for you. It's worth the little effort it takes.

Pat Materna (author) from Memphis, Tennessee, USA on January 31, 2013:

La Thing ... you're right about caramel .. Check out my Flan recipe .. the best part of it is the caramely sauce it makes .. Let me know what you think about after you get over the sugar high.

alwaysamber on January 31, 2013:

Oh wow this looks wonderful! I think that I'll have to try it...even though I shouldn't!

LaThing from From a World Within, USA on January 31, 2013:

Absolutely gorgeous!! Must taste good too :) Anything with caramel, I will try it! Thanks for sharing......

Pat Materna (author) from Memphis, Tennessee, USA on January 30, 2013:

Faith -- it is one of those special treats. Hope it becomes a family favorite with your gang like it is with mine.

Faith A Mullen on January 30, 2013:

This looks amazing... I have a feeling the only support group I'd need to join after eating this is sugarholics anonymous ;)

Pat Materna (author) from Memphis, Tennessee, USA on January 30, 2013:

Jeannie .. when you try it you'll be hooked ... One great thing about it is you can make it ahead of time and the leftovers (if there are any) freeze well too ... I guess that's 2 things ... of course the taste and raves you get will be worth the little extra time it takes ... Let me know know when you make it. My mom would be happy the recipe is traveling. Thanks !!!

Jeannie Marie from Baltimore, MD on January 30, 2013:

I love caramel and I love coconut desserts.... if only I wasn't on a diet! I am practically drooling. It looks so beautiful! I will have to make it some time.

Pat Materna (author) from Memphis, Tennessee, USA on January 06, 2013:

Alicia... when you give it a try let me know what you think... Thanks for stopping by.

Linda Crampton from British Columbia, Canada on January 05, 2013:

This sounds so delicious, PaisleeGal. It's rich, as you say, but it would be wonderful for a special occasion.

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