Cool Tropical Coconut Dessert

Pat Duran


This has been a favorite- way back to my Tupperware Party days- remember this one ladies- was always a great presentation too.


★★★★★ 1 vote

9 servings
15 Min
4 Hr


  • 8 oz
    jar cream cheese with pineapple, softened
  • 1/4 c
    granulated sugar
  • 1 c
    thawed whipped topping
  • 1 pkg
    strawberry glaze
  • 1/2 c
    flaked coconut, toasted or not
  • 15 oz
    can tropical fruit,drained
  • 1 c
    fresh sliced strawberries
  • 1
    kiwi fruit, peeled and sliced

How to Make Cool Tropical Coconut Dessert


  1. Beat cream cheese and sugar until light and fluffy. Fold in whipped topping and coconut. Line a small pizza pan or an 8-inch square glass dish or pie plate with waxed paper. Spread cream cheese mixture on paper, building up sides slightly to make a lip as for a pie crust-using the back of a spoon. Freeze this overnight or for 4 hours until firm. Remove from freezer- pull paper up and remove; spread strawberry glaze over crust - then arrange fruit on top; sprinkle a little more coconut on top if desired or a few mini chocolate chips. Cut into squares or wedges. Serve immediately. This recipe is similar to the sugar cookie crust version.
  2. Note: Other fruit may be used instead of the canned fruit. Fresh blueberries, raspberries, grape halves, etc.

Printable Recipe Card

About Cool Tropical Coconut Dessert

Main Ingredient: Fruit
Regional Style: Hawaiian/Polynesian

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