Coconut Pudding Crunch Recipes

COCONUT PUDDING

Steps:

• Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
• Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

COCONUT CRUNCH DELIGHT

Steps:

• In a large bowl, combine the first five ingredients; press lightly into a greased 13-in. x 9-in. baking dish. Bake at 350° for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs. Cool. , Divide crumb mixture in half; press half into the same baking pan. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. , Fold in whipped topping; spoon over the crust. Top with remaining crumb mixture. Cover and refrigerate overnight. Garnish with fresh strawberries if desired.

TOASTED COCONUT PUDDING

Steps:

• In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring., Sprinkle 2 teaspoons each of coconut and chips into dessert dishes. Top with pudding mixture and remaining coconut and chips. Serve warm or refrigerate until serving.

COCONUT CRUNCH PUDDING PARFAITS

Steps:

• Coconut Crunch: Combine flour and brown sugar in medium bowl. Cut in margarine until crumbly. Add coconut. Rub mixture until no lumps of margarine remain. Turn into ungreased 9x9 pan.
• Bake at 400ºF for about 20 minutes, stirring with fork every 5 minutes, until golden. Stir to break up large clumps. Cool. Makes 1 1/3 cups crunch.
• Coconut Custard: Microwave milk (and honey, if using) in glass bowl for 3 minutes, or until very hot but not boiling.
• Combine flour, cornstarch, sugar (if using) and salt in small bowl. Gradually stir in half-and-half (or blend) until smooth. Slowly stir into milk. Microwave until boiling and thickened (about 4-5 minutes) stirring at least every minute.
• Combine some of milk mixture with egg yolks. Mix well. Stir into milk mixture. Cook 1-2 minutes more until thickened.
• Stir in margarine, coconut and flavouring. Cover with plastic wrap directly on surface to prevent skin forming. Cool. Makes 2 1/3 cups custard.
• Layer custard and crunch several times in parfait glasses, ending with crunch.

CHINESE COCONUT PUDDING

Steps:

• Lightly grease a 1-quart mold.
• In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
• Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.

COCONUT PUDDING CRUNCH

Steps:

• Crunch: Combine coconut, butter, sugar and almonds.
• Grease a 9x13 pan and bake for 20 minutes at 350 degrees F.
• Stir two or three times.
• Pudding: Mix ingredients as per package direction then mix in whipped topping Put half of the crunch mixture in the bottom of the pan.
• Pour half of the pudding mixture over crunch.
• Add the rest of the crunch.
• Top w/ the remainder of the pudding.