Toasted Coconut Cream Pudding
Layers of creamy coconut pudding, vanilla wafers, and toasted coconut combine to create one amazing dessert. If you love the classic banana pudding, you have to try this coconut remix!
Toasted Coconut Cream Pudding
Prep time :
0:20
Plan For
Chill 2+ hours
Yield :
1 large trifle
INGREDIENTS
- 1 (14 oz) bag shredded sweetened coconut
- 2 (3.4 oz) instant coconut pudding
- 2 cups whole milk
- 1 (14 oz can) sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/3 cup Dixie Crystals Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
- 1 (11 oz.) box of vanilla wafers
DIRECTIONS
- 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.
- 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.
- In a large bowl (or 8 individual mason jars) assemble the pudding. First, lay 1/3 of vanilla wafers across bottom of bowl. Top with 1/3 of toasted coconut. Cover with 1/3 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.
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