Best Tropical Delight Recipes

HAWAIIAN TROPICAL DELIGHT

Steps:

• In a bowl, combine mandarin orange sections, pineapple chunks, banana, coconut, marshmallows, and whipped cream. Cover and chill for several hours or overnight.

TROPICAL DELIGHT

Steps:

• Place Twinkie halves in a 13" x 9" dish. Layer with vanilla pudding, banana slices, crushed pineapple, coconut, and whipped topping. Garnish as desired (toasted coconut and cherries works well). Serve chilled.

TROPICAL DELIGHT SHERBET

Steps:

• Combine water and sugar in a small saucepan over medium heat. Heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Remove simple syrup from heat.
• Combine pineapple, orange juice, strawberries, mango, and milk in a blender; puree until smooth. Add simple syrup, lime juice, and coconut extract; blend until smooth.
• Pour blended mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

MANGO TROPICAL DELIGHT CAKE

Steps:

• Grease a square cake pan (23cm) and line with baking paper.
• Combine the mango, banana and pineapple in a large bowl and mix well.
• Add the eggs, coconut, butter, sugar and flour.
• Mix until combined.
• Pour into prepared pan and bake at 180 degrees C for 40 minutes, or until cooked.
• Stand cake in the pan for 5 minutes, before turning out onto a rack to cool.
• Serve decorated with extra mango and wedges of lime.

JAZZIE TROPICAL DELIGHT PUNCH!

Steps:

• 1. Take a Orange wedge and coat rim of glasses. Mix lime zest and sugar dip the rim coat evenly.
• 2. Fill a pitcher half way with ice. Combine Orange and pineapple juice and stir until well mixed. Pour the in wine and stir into the orange pineapple mixture.
• 3. Serve in a large wine glass or goblet that has been coated with the sugar lime on the rim and garnish with orange wedge Enjoy!

TROPICAL FRUIT PUNCH DELIGHT

Steps:

• Combine Crystal Light Lemonade with Sugar Free Kool-Aid Tropical Fruit Punch.
• Add 2 quarts (8 cups) of cold water, stir to dissolve.
• Served chilled or over ice.

TROPICAL DELIGHT CAKE

Steps:

• Preheat oven to 350 degrees F.
• Generously grease 12-cup bundt cake pan.
• Mix coconut, nuts, and butter; sprinkle in pan.
• Drain pineapple thoroughly; reserve syrup.
• Add enough water to syrup to measure 1 1/4 cups.
• Blend cake mix (dry), eggs, pineapple liquid, and oil in large mixer bowl on low speed, scraping bowl constantly, until moistened, about 1/2 minute.
• Beat on medium speed, scraping bowl frequently, 3 minutes.
• Do Not Overbeat!
• Pour batter into prepared pan, and then spoon pineapple evenly over the batter.
• Bake 45 to 50 minutes or until wooden toothpick inserted in center of cake comes out clean.
• Cool 10 minutes; invert on wire rack.
• Remove pan; cool completely.

TROPICAL DELIGHT CAKE

Steps:

• 1. In a medium skillet, toast coconut over medium heat until golden brown, stirring constantly. Remove from skillet and set aside.
• 2. Place in skillet the pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Add the coconut to the mixture and stir in nuts.
• 3. Slice the cake in half horizontally and spoon half the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with maraschino cherries.
• 4. Slice and serve, or cover and keep refrigerated until ready to serve.

TROPICAL TWINKIE DELIGHT

Steps:

• Line the bottom of a 13 x 9 pan with Twinkies.
• In a medium bowl mix the pudding mix with the milk.
• Let stand to thicken.
• Spread the crushed pinepple, undrained, over the Twinkies.
• Spread the pudding over the pineapple layer.
• Spread the Cool Whip on top.
• Chill for 4 hours.

PINABANA: A TROPICAL DELIGHT

Steps:

• Blend the first 5 ingredients together in a blender.
• Pour into chilled glasses and sprinkle with a dash of nutmeg.
• Decorate the rim of the glasses with pineapple wedges and serve with a smile!

TROPICAL DELIGHT PUNCH

Steps:

• In a pitcher, combine pineapple juice and coconut rum. Stir, and serve over ice.

TROPICAL DELIGHT BAR

Steps:

• Preheat oven to 350 degrees F.
• Prepare a 9 by 13 inch pan with cooking spray.
• To prepare the middle fruit layer: Place apricots, orange juice and zest, and brown sugar into a small saucepan over low-medium heat and simmer for 5 minutes. Add the crushed pineapple and cook an additional 5 minutes until somewhat thickened. Make sure you have a small amount of liquid left as it keeps the fruit layer moist. Using an immersion blender, chopper or food processor blend into a puree. Remove from stove top and allow to cool while you prepare the base layer.
• To prepare the bottom layer: Pour cake mix into a large mixing bowl.
• Add eggs and coconut milk and mix by hand. The batter will be quite sticky.
• Reserve one cup of the batter for the topping and spread the rest evenly into the bottom of the baking pan.
• Next, spread the fruit puree (middle layer) onto the cookie base.
• To prepare the top layer: Take the batter reserved in making the base and combine with oatmeal, coconut, sugar, cinnamon and ginger. The mixture will resemble a sticky version of a fruit crisp topping. Using.
• a fork to break off bits and place crumbles on top of the fruit layer covering the entire pan.
• Bake bars for 30 minutes.
• Let cool for 30 minutes to an hour. Cut and serve.

~ TROPICAL DELIGHT ~

Steps:

• 1. Place all ingredients in high powered blender and blend until smooth. Taste and add more sweetener or rum if desired. Garnish with pineapple and maraschino cherry.

TROPICAL DELIGHT

Steps:

• 1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. 2. Add KELLOGG'S FROOT LOOPS cereal. Stir until well coated. 3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Refrigerate. Cut into 2-inch squares when cool. Store in refrigerator. Best if served the same day.MICROWAVE DIRECTIONS: In a microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary. NOTE: Marshmallow creme is not recommended for use in this recipe. Coconut, pineapple or other extracts may be substituted for banana extract.

TROPICAL FRUIT WHIPPED DELIGHT

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add fruit; stir. Refrigerate 10 min. or until slightly thickened.
• Pour 1/2 cup gelatin mixture into separate medium bowl. Add COOL WHIP; whisk just until blended. Spoon into dessert cups; top with remaining gelatin mixture.
• Refrigerate 15 min. or until firm.