Browse by
Browse by
Browse by
Browse by
Toasted Coconut Cream Pudding
Member Submitted Recipe
Most Popular
Food Blogger Recipe
Toasted Coconut Cream Pudding
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

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!

Prep time
0:20
Plan for

Chill 2+ hours

Yield
1 large trifle
Sign in to post a comment
Toasted Coconut Cream Pudding
Confectioners Powdered Sugar
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 Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons vanilla extract
  • 1 (11 oz.) box of vanilla wafers

DIRECTIONS

  1. Preheat oven to 425°F. Spread coconut on a parchment paper lined cookie sheet in an even layer. 
  2. 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.
  3. In a large mixing bowl, whisk together powdered pudding mix, milk, and condensed milk until smooth. Let sit for 3 minutes. 
  4. In a large bowl, beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form. 
  5. Fold whipped cream into pudding mix, until smooth.
  6. 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.
  7. Cover pudding and let it rest in refrigerator for at least 2 hours before serving. Can be made up to a day ahead. 

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Jessica Segarra @TheNoviceChef.

Shout Out To Our Baking Friends
    ::    angiebox    ::    Leg of lamb    ::    Michelle A    ::    mjane    ::    Irene    ::    Morgan Cripps    ::    Foofie    ::    lbetty    ::    Herbert D    ::    Kay Lyn B    ::    Jan S    ::    Rlward    ::    karenloyd    ::    AlyssaMck    ::    Jess    ::    Karen    ::    aweiser    ::    DONALD JOHNSON    ::    Wanda B    ::    Mrsjdyoung
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2017 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.