Description
Toasted Coconut Pudding is a creamy dessert made with layers of delicious ingredients, including toasted coconut, instant pudding, and whipped cream, making it a delightful treat for any occasion.
Ingredients
Scale
- 1 (14 oz) bag shredded sweetened coconut
- 2 (3.4 oz) boxes instant coconut pudding
- 2 cups whole milk
- 1 (14 oz) can sweetened condensed milk
- 1 ½ cups heavy whipping cream
- ⅓ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 (11 oz) box vanilla wafers
Instructions
- 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.
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.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg