Best 5 Coconut Pudding Mix Recipes
Indulge your taste buds in the tropical delight of coconut pudding, a creamy and delectable dessert that transports you to a paradise of flavors. This versatile dish can be enjoyed in various forms, from classic steamed pudding to rich no-bake options. Whether you prefer a traditional stovetop method or the convenience of a microwave, our collection of coconut pudding recipes caters to every preference. Get ready to embark on a culinary journey that will leave you craving more of this tropical treat.
Here are our top 5 tried and tested recipes!
COCONUT CREAM PUDDING
"A golden baked meringue makes the crowning touch to this mouthwatering dessert."-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 9g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.
HOMEMADE COCONUT PUDDING MIX
The only negative about this one is that you have to add the coconut when you make it, and not put it originally in the mix. However, I think it will still be a big time saver, and that if you put the coconut in the mix, it will get dried out and flavorless! So, I hope you enjoy this mix as much as we do! I find vanilla beans a...
Provided by Amy Alusa
Categories Puddings
Time 15m
Number Of Ingredients 10
Steps:
- 1. TO MAKE MIX: Measure all ingredients into a large bowl, blend well until thoroughly combined. Measure into 12 separate vacuum seal/ Zip-Loc bags, OR small jars for gifting; placing 1 cup of mix into each bag or container. Seal & Store. If used for a gift, don't forget to attach instructions for making the mix into pudding!
- 2. TO MAKE PUDDING: Combine all in med. saucepan, Stir constantly over low heat until thickened.
- 3. *NOTE: It is necessary to start with cool water as opposed to warm or hot, as cornstarch does not dissolve as easily in warm or hot water as it does in cold. So...use cool. It takes a little longer, but you will be happier with the final product in the long run! After everything is dissolved, you can turn up the heat a bit if you want to; just keep stirring to prevent scorching or burning!
- 4. This recipe was posted on Budget101.com.
QUICK COCONUT CREAM PIE
I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack. , In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.
Nutrition Facts : Calories 338 calories, Fat 16g fat (11g saturated fat), Cholesterol 11mg cholesterol, Sodium 400mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
MOIST COCONUT PUDDING CAKE
AWESOME!! As each day goes by this pudding cake mellows and gets better. A very moist cake with a creamy custard on the bottom. This cake is lighter than it appears and would be a good after dinner dessert for guests.
Provided by Seasoned Cook
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Mix cake mix, water, vegetable oil and eggs.
- Pour into a greased and floured 9 x 13 baking pan.
- In a large bowl, pour vanilla pudding mixes, cold milk and water. Beat and mix well until blended. Pour over cake batter in pan.
- Bake in a 350 degree oven for 45 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 30 minutes. Place in refrigerator for 1 hour. Remove and put topping on.
- TOPPING: Mix coconut flavor pudding mix with 1 cup of cold milk. Pour over chilled cake and sprinkle with coconut.
- Keep refrigerated. Pudding cake will increase in flavor as it mellows in refrigerator after one day. Time does not include refrigeration time.
Nutrition Facts : Calories 385.2, Fat 17.5, SaturatedFat 5.5, Cholesterol 53.4, Sodium 574, Carbohydrate 52.8, Fiber 0.9, Sugar 36, Protein 4.9
COCONUT PUDDING
Rich and smooth. It takes half an hour to make, but it well worth the effort. Posting in response to a request. Plan ahead as it needs time to chill.
Provided by MarieRynr
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
- Cook and stir over medium heat until the mixture is thick and bubbly.
- Reduce heat to low and cook 2 minutes more.
- Remove the pan from heat.
- Separate the egg yolks from whites.
- Beat the egg yolks slightly.
- Gradually stir 1 cup of the hot mixture into yolks.
- Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
- Cook and stir 2 minutes before removing the pan from heat.
- Stir butter, vanilla, and coconut into the hot mixture.
- Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
- The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
- Top with meringue and brown or just top with whipped cream.
Tips:
- Use full-fat coconut milk: This will give your pudding a richer, creamier texture.
- Don't overcook the pudding: It should be thick and creamy, but not too firm.
- Chill the pudding before serving: This will help it to set and develop its full flavor.
- Garnish the pudding with your favorite toppings: Some popular options include shredded coconut, toasted nuts, or fresh fruit.
- Store the pudding in the refrigerator for up to 3 days: Be sure to cover it tightly to prevent it from drying out.
Conclusion:
Coconut pudding is a delicious and versatile dessert that can be enjoyed by people of all ages. It's easy to make and can be customized to your liking with a variety of toppings and flavors. Whether you're looking for a classic dessert or something new and exciting, coconut pudding is a great option. So next time you're in the mood for something sweet, give this recipe a try. You won't be disappointed!
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