Toasted Coconut Pudding
Delicious Toasted Coconut Pudding made with layers of toasted coconut, pudding, and vanilla wafers.
Equipment
- oven
- Mixing Bowl
- whisk
- spatula
- cookie sheet
- parchment paper
Ingredients
Coconut Pudding Ingredients
- 1 bag shredded sweetened coconut 14 oz
- 2 boxes instant coconut pudding 3.4 oz each
- 2 cups whole milk
- 1 can sweetened condensed milk 14 oz
- 1.5 cups heavy whipping cream
- ⅓ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 box vanilla wafers 11 oz
Instructions
Toasting Coconut
- Preheat oven to 425°F. Spread coconut on a parchment paper lined cookie sheet in an even layer.
- Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open oven and gently stir coconut with a spatula. Bake until coconut is golden brown, about 3–4 more minutes. Remove from oven and cool.
Mixing Pudding
- In a large mixing bowl, whisk together powdered pudding mix, milk, and condensed milk until smooth. Let sit for 3 minutes.
- In a large bowl, beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream into pudding mix, until smooth.
Assembling Pudding
- In a large bowl (or 8 individual mason jars) assemble the pudding. First, lay ⅓ of vanilla wafers across bottom of bowl. Top with ⅓ of toasted coconut. Cover with ⅓ of pudding mixture. Continue with 2 more layers, reserving a little toasted coconut to use as garnish.
- Cover pudding and let it rest in refrigerator for at least 2 hours before serving. Can be made up to a day ahead.
Notes
This pudding can be prepared a day in advance for easier serving. Use only toasted coconut for added flavor and texture. Individual servings in mason jars make for a beautiful presentation.
Nutrition
Serving: 1servingCalories: 500kcalCarbohydrates: 50gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 10gCholesterol: 60mgSodium: 150mgFiber: 2gSugar: 30g
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