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Toasted Coconut Pudding Recipe

Toasted Coconut Pudding Recipe
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★★★★★

4.8 from 9 reviews

This Toasted Coconut Pudding is a luscious, creamy dessert layered with toasted sweetened coconut, instant coconut pudding, and crunchy vanilla wafers. The combination of the toasted coconut’s rich, nutty flavor and the smooth, sweet pudding creates a deliciously satisfying treat perfect for any occasion. The whipped cream folding into the pudding adds a light, airy texture that makes this dessert irresistible.

Ingredients

Scale

Toasted Coconut

  • 1 (14 oz) bag shredded sweetened coconut

Pudding Mixture

  • 2 (3.4 oz) boxes instant coconut pudding mix
  • 2 cups whole milk
  • 1 (14 oz) can sweetened condensed milk

Whipped Cream

  • 1 1/2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 2 teaspoons vanilla extract

Assembly

  • 1 (11 oz) box vanilla wafers

Instructions

  1. Toast the Coconut: Preheat your oven to 425°F (220°C). Spread the shredded sweetened coconut evenly on a parchment paper-lined cookie sheet. Place it on the middle rack of the oven and bake for 3 minutes. Open the oven and gently stir the coconut with a spatula to promote even toasting, then bake for another 3–4 minutes or until it turns a golden brown. Remove from the oven and let it cool completely.
  2. Prepare the Pudding: In a large mixing bowl, whisk together the instant coconut pudding mix, whole milk, and sweetened condensed milk until the mixture is smooth. Allow it to sit for 3 minutes to thicken.
  3. Make the Whipped Cream: In a separate large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together using an electric mixer until stiff peaks form. This will add lightness and creaminess to your pudding.
  4. Combine Whipped Cream and Pudding: Gently fold the whipped cream into the pudding mixture until fully incorporated and smooth. Be careful not to deflate the whipped cream to keep the mixture airy.
  5. Assemble the Layers: In a large bowl or individual serving jars, start by layering 1/3 of the vanilla wafers evenly on the bottom. Next, add 1/3 of the toasted coconut on top of the wafers. Then spread 1/3 of the pudding mixture over the coconut. Repeat this layering process two more times, reserving some toasted coconut for garnish.
  6. Chill and Serve: Cover the assembled pudding and refrigerate for at least 2 hours to allow the flavors to meld and the layers to set. This dessert can be prepared up to a day in advance, making it convenient for parties and gatherings. Garnish with the reserved toasted coconut before serving for a beautiful finish.

Notes

  • Use parchment paper to prevent the coconut from sticking to the pan while toasting.
  • Be sure to watch the coconut carefully when toasting as it can burn quickly.
  • Folding the whipped cream gently preserves the airy texture of the pudding.
  • For a dairy-free version, substitute coconut milk and whipped coconut cream, but this will alter the texture somewhat.
  • Vanilla wafers add a nice crunch and subtle vanilla flavor, but you can substitute with any light, crisp cookies.
  • Allowing the pudding to chill overnight improves the flavor and texture as the wafers soften slightly.

Nutrition

Keywords: toasted coconut pudding, coconut dessert, layered pudding, vanilla wafers dessert, creamy coconut pudding

Find it online: https://thefoodrecipe.com/toasted-coconut-pudding-recipe/