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Ernestine Napier, P&C

Coconut Crunch


2 cups flour 
2 cups coconut 
1 cup margarine (melted) 
3 ½ cups milk 
1 8-oz. container Cool Whip
½ cup brown sugar
2 large boxes vanilla instant pudding
1 large can evaporated milk


Preheat oven to 350°F. Mix flour, sugar, butter, and coconut together; pour onto a cookie sheet. Bake, stirring often, until golden brown. Pour
crunch into a 13x9 pan, setting aside a small amount for topping. Put in the refrigerator.

Mix both packages of vanilla pudding with milk, then add evaporated milk. Mix until it starts to thicken. Pour over crunchy topping. Spread cool whip over pudding and sprinkle remaining crunch mix over the top. Refrigerate until ready to serve.