Coconut Cream Pudding With Ginger Crust Recipes

COCONUT CREAM PUDDING WITH GINGER CRUST

Steps:

• Melt butter over low heat and stir in ginger and vanilla wafers.
• Reserve 3 tsps of crumb mixture.
• Press remainder in a 9 inch pie plate and chill while pudding is being made.
• Combine cornstarch and sugar; add 1 cup half and half, and whisk until cornstarch is dissolved.
• Stir in remaining half and half and bring to boil over medium heat, whisking, and cook 2 minutes, until thickened.
• Remove from heat and stir in vanilla and coconut.
• Transfer to a metal bowl set in a larger bowl of ice and water.
• Stir until completely cooled and pour into crust.
• Sprinkle reserved crumbs over.
• Chill for 20 minutes before serving (pudding will be soft).

COCONUT CREAM DELIGHT

Steps:

• .60 Ritz crackers, crushed - mix with ¼ lb melted butter.
• Press in 9 x 13 pan.
• Mix 2 pkg. (small box) instant coconut cream pudding with 1 ½ cups milk.
• Add 1-quart butter pecan ice cream, (partly thawed).
• Pour over crust and top with two large containers of Cool Whip.

COCONUT CREAM PIE I

Steps:

• In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
• Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.

COCONUT CREAM PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Cream the butter and gradually beat in the sugar.
• Mix in the flour and cinnamon.
• Add 1 egg yolk at a time, beating each addition and until light and fluffy.
• Gradually Add the coconut cream.
• Fold in egg whites.
• Divide among 8 buttered custard cups.
• Set in a shallow pan of hot water.
• Bake 45 minutes or until set.
• Chill and turn out.

COCONUT CREAM PUDDING

Steps:

• •In a large heavy saucepan, combine 3/4 cup sugar, pinch of salt and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat.
• • In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and extracts. Cool to lukewarm without stirring.
• • Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm or cold. Yield: 9 servings.

COCONUT CREAM PUDDING

Steps:

• In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.

RITZ CRACKER COCONUT PUDDING DESSERT

Steps:

• Soften ice cream and mix together with pudding mix and milk.
• Melt butter.
• Mix with crushed Ritz crackers and press into a 9x11" pan as a crust(just on bottom).
• Pour pudding mixture on top of crust.
• Spread cool whip on top of that.
• Refrigerate.