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