If you’re a fan of creamy, coconut-flavored desserts, this Toasted Coconut Pudding is a must-try! With layers of crunchy vanilla wafers, toasted coconut, and luscious coconut pudding, this dessert is perfect for any occasion. It’s easy to make and even easier to enjoy. Let’s dive into the recipe!
Ingredients
- 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
- 1/3 cup Dixie Crystals Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
- 1 (11 oz) box vanilla wafers
Directions
- Preheat and Toast the Coconut
- Preheat your oven to 425°F (218°C).
- Spread the shredded coconut evenly on a parchment paper-lined cookie sheet.
- Bake for 3 minutes, then stir gently.
- Continue baking for an additional 3–4 minutes until the coconut turns golden brown.
- Remove from the oven and let it cool.
- Prepare the Pudding
- In a large mixing bowl, whisk together the instant coconut pudding mix, whole milk, and sweetened condensed milk until smooth.
- Allow the mixture to sit for 3 minutes to thicken.
- Make the Whipped Cream
- In a separate bowl, beat the heavy whipping cream, confectioners powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the whipped cream into the pudding mixture until smooth and well combined.
- Assemble the Pudding
- In a large bowl or individual jars, layer 1/3 of the vanilla wafers, 1/3 of the toasted coconut, and 1/3 of the pudding mixture.
- Repeat the layers twice more, ensuring each layer is evenly distributed.
- Garnish the top with the remaining toasted coconut.
- Chill and Serve
- Cover and chill the assembled pudding for at least 2 hours or overnight to allow the flavors to meld and the pudding to set.
Additional Tips
- Make Ahead: This pudding can be made a day in advance, making it a great option for entertaining.
- Variations: Try adding fresh fruit like sliced bananas or strawberries between the layers for a fruity twist.
- Serving Suggestion: Serve in individual jars for a cute and convenient dessert option for parties or picnics.
Nutritional Information
- Prep Time: 15 minutes
- Cooking Time: 10 minutes
- Total Time: 25 minutes + chilling
- Calories: 520 kcal per serving
- Servings: 8 servings
Enjoy this delightful Toasted Coconut Pudding, a perfect blend of crunchy, creamy, and sweet coconut goodness!
Toasted Coconut Pudding
- Total Time: 25 minutes
- Yield: 8 1x
Description
The Toasted Coconut Pudding blends the rich flavors of toasted coconut with creamy, smooth pudding for a truly decadent dessert. This delight layers crispy toasted coconut with velvety coconut pudding and vanilla wafers, creating a luxurious texture contrast that is both satisfying and elegant.
Ingredients
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
1/3 cup Dixie Crystals Confectioners 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.
Bake coconut for 3 minutes, then stir gently. Continue baking until golden brown, about 3–4 additional minutes. Remove and cool.
In a large mixing bowl, whisk together pudding mix, milk, and condensed milk until smooth. Let sit for 3 minutes.
Beat whipping cream, powdered sugar, and vanilla extract to stiff peaks. Fold into pudding mix until smooth.
Layer 1/3 of vanilla wafers, 1/3 of toasted coconut, and 1/3 of pudding in a bowl or jars. Repeat layers twice, garnish with remaining coconut.
Chill for at least 2 hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 520