Description
Toasted Coconut Pudding is a tropical delight that transforms a classic dessert into an unforgettable experience. This creamy pudding is layered with crunchy vanilla wafers and topped with toasted coconut, offering a delightful contrast of textures and flavors. Perfect for gatherings or a cozy night in, this recipe will impress your guests and satisfy your sweet tooth. Easy to prepare and make-ahead friendly, it’s designed for both coconut lovers and newcomers alike.
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 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 (11 oz) box vanilla wafers
Instructions
- Preheat oven to 425°F. Spread shredded coconut on a baking sheet lined with parchment paper and toast for about 6-7 minutes, stirring halfway until golden brown.
- In a large bowl, whisk together instant coconut pudding, whole milk, and sweetened condensed milk until smooth. Let sit for 3 minutes to thicken.
- In another bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Gently fold whipped cream into the pudding mixture until fully combined.
- In a serving dish or mason jars, layer one-third of the vanilla wafers, followed by one-third of the toasted coconut, and then one-third of the pudding mixture. Repeat layers twice more and reserve some toasted coconut for garnish.
- Cover and chill in the refrigerator for at least 2 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 430
- Sugar: 39g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg