Toasted Coconut Pudding Recipes

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TOASTED COCONUT PUDDING



Toasted Coconut Pudding image

I decided to jazz up homemade vanilla pudding to make it taste like a Mounds candy bar. When the miniature chips are topped with the warm pudding, they melt into a rich creamy chocolate that's great with the chewy coconut.JoAnn Moseman, Altus Air Force Base, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 6 servings.

Number Of Ingredients 8

1/2 cup sugar
3 tablespoons cornstarch
3 cups milk
3 egg yolks, lightly beaten
3 tablespoons butter
1-1/2 teaspoons vanilla extract
3/4 cup sweetened shredded coconut, toasted
3/4 cup miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 365 calories, Fat 19g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 116mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.

COCONUT QUINOA PUDDING



Coconut Quinoa Pudding image

Quinoa is so versatile I've started eating it for dessert! Simmered with a bit of almond milk and brown sugar, the grains become tender and inviting, cozy and creamy. Rich coconut milk takes the whole thing to another level. Dressed up with a few crunchy extras, like toasted coconut and cocoa nibs, the simple dish turns into a satisfying dessert. And if you have any leftovers, it makes a pretty great breakfast, too. But what are the chances of that?

Provided by Samantha Seneviratne

Categories     dessert

Time 1h30m

Yield 6 servings (about 3 cups)

Number Of Ingredients 6

3/4 cup quinoa, rinsed and drained
1 1/4 cups almond milk
1 3/4 cups low-fat coconut milk
1/4 cup dark brown sugar
Pinch salt
Cocoa nibs, toasted sliced almonds and toasted coconut shavings, for serving

Steps:

  • Combine the quinoa, almond milk, 1 1/4 cups of the coconut milk, brown sugar and salt in a medium saucepan over medium heat. Simmer, partially covered, stirring occasionally, until the mixture has thickened and the quinoa is very tender, 20 to 25 minutes. Transfer the pudding to a bowl, and refrigerate, covered, until cold.
  • To serve, stir in some additional coconut milk for a creamy consistency. Top with cocoa nibs, almonds and toasted coconut. Enjoy!

EASY TOASTED COCONUT PIE



Easy Toasted Coconut Pie image

Make a scrumptious coconut pie with our Easy Toasted Coconut Pie recipe! This coconut pie features a delicious layer of chocolate above the pie crust.

Provided by My Food and Family

Categories     Recipes

Time 4h20m

Yield 8 servings

Number Of Ingredients 6

2 oz. (1/2 of 4-oz. pkg.) BAKER'S Semi-Sweet Chocolate, melted
2 cups thawed COOL WHIP Whipped Topping, divided
3/4 cup BAKER'S ANGEL FLAKE Coconut, toasted, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 pkg. (3.4 oz.) JELL-O Coconut Cream Flavor Instant Pudding
1-1/2 cups cold milk

Steps:

  • Mix chocolate, 1 cup COOL WHIP and 1/4 cup coconut until blended. Spread onto bottom of pie crust. Refrigerate until ready to use.
  • Beat pudding mix and milk with whisk 2 min.; pour into crust. Let stand 5 min. Top with remaining COOL WHIP and coconut.
  • Refrigerate 4 hours.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 40 g, Fiber 2 g, Sugar 26 g, Protein 4 g

MAJA BLANCA (COCONUT PUDDING)



Maja Blanca (Coconut Pudding) image

This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.

Provided by Your Cooking Papa

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h25m

Yield 10

Number Of Ingredients 7

½ cup water
½ cup cornstarch
1 cup coconut milk
¾ cup water
½ cup white sugar
¼ cup fresh sweet corn kernels
¼ cup sweetened flaked coconut

Steps:

  • Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  • Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
  • Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 18.2 g, Fat 5.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.8 g, Sodium 10.3 mg, Sugar 10.8 g

TOASTED COCONUT CHIA PUDDING



Toasted Coconut Chia Pudding image

Chia seeds thicken this dairy-free pudding as it sits: it's the perfect healthy, make-ahead dessert!

Provided by Katrina Scott

Categories     HarperCollins     HarperCollins     Healthy     Seed     Coconut     Almond     Berry     Dessert     Breakfast     snack     Wheat/Gluten-Free     Dairy Free     Vegan     Vegetarian

Yield 3 servings

Number Of Ingredients 5

1/4 cup chia seeds
1 cup toasted-coconut almond milk
Pinch of salt
Berries of your choice (optional)
Unsweetened toasted coconut flakes (optional)

Steps:

  • Combine all the ingredients in a bowl, then divide the mixture into serving bowls or jars and allow them to sit in the fridge for 1 to 2 hours to set.
  • If desired, serve the puddings topped with your favorite berries and/or coconut flakes.

TOASTED COCONUT BANANA PUDDING FOR TWO



Toasted Coconut Banana Pudding for Two image

This is a mash-up of two of my favorite desserts, banana pudding and coconut cream pie. I sub in coconut milk and coconut cream to cut back on the dairy and add another layer of coconut flavor, then bump up the flavors with vanilla bean, toasted coconut, sliced bananas and crunchy vanilla wafers. Instead of committing to a big batch of pudding, you can make just enough for two servings in individual parfait glasses or jars.

Provided by Megan Mitchell

Categories     dessert

Time 1h25m

Yield 2 servings

Number Of Ingredients 12

1 cup full-fat unsweetened coconut milk
1 vanilla bean, halved lengthwise and seeds scraped out
2 large egg yolks
1/3 cup granulated sugar
2 tablespoons cornstarch
Pinch fine sea salt
2 teaspoons pure vanilla extract
One 13.5-ounce can unsweetened coconut cream, refrigerated in the can for at least 1 hour
2 tablespoons confectioners' sugar
1 medium banana, peeled and thinly sliced
10 vanilla wafers (see Cook's Note)
1/4 cup unsweetened shredded coconut, toasted

Steps:

  • Combine the coconut milk with the vanilla bean and seeds in a small saucepan. Bring to a simmer over medium-low heat.
  • Meanwhile, whisk together the egg yolks, granulated sugar, cornstarch and salt in a medium heatproof bowl until pale yellow, 1 to 2 minutes. It'll clump together but loosen up as you whisk.
  • Ladle some of the hot coconut milk into the yolk mixture and whisk together, then pour back into the pot and whisk fully. Bring to a gentle simmer over medium-low heat, whisking constantly, until thickened, 2 to 3 minutes.
  • Remove from the heat and whisk in the vanilla extract, then pour through a fine-mesh sieve into a clean heatproof bowl. Cover with plastic wrap, making sure it touches the surface of the pudding so a film doesn't form, then place in the fridge to chill for 1 hour.
  • When ready to assemble the puddings, take the canned coconut cream out of the fridge and open. Scoop the top solid part out, leaving the liquid in the can, and place in a stand mixer fitted with a whisk attachment. (Alternatively, place it in a large bowl and use a handheld mixer.) Add the confectioners' sugar and whisk on high speed for 20 seconds, then add 1 to 3 tablespoons of the liquid from the can, until your desired consistency is reached. The coconut whipped cream should be smooth and fluffy.
  • To a parfait glass or glass jar, add 2 to 3 tablespoons of the vanilla pudding followed by 5 or 6 slices of banana, 1 to 2 tablespoons of the coconut whipped cream, 2 wafer cookies crumbled and a sprinkle of toasted coconut. Repeat this layering once more, then finish with a scoop of pudding, a scoop of whipped cream, 2 or 3 slices of banana, a crumbled vanilla wafer and sprinkle of toasted coconut. Repeat with the second glass. Serve right away.

TOASTED COCONUT PUDDING CAKE



Toasted Coconut Pudding Cake image

This is so yummy! And so easy! It's a nice change from chocolate. Well, maybe once in awhile! If you have trouble finding the toasted coconut instant pudding, and even I sometimes find it hard to find, you can choose from a couple of things. Purchase coconut instant pudding, or purchase vanilla instant pudding,toast some packaged coconut and toast it. The recipe for the frosting follows.

Provided by FLUFFSTER

Categories     Dessert

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 (18 ounce) yellow butter recipe cake mix (I use Duncan Hines)
1 (3 ounce) box instant coconut pudding mix
4 eggs, 1 at a time
1/2 cup vegetable oil
1 1/4 cups water
1 1/2 cups sugar
1/2 cup water
1 tablespoon white syrup (such as Karo)
1 tablespoon butter (may need a little more)
1 teaspoon vanilla
1 (3 ounce) package coconut

Steps:

  • Preheat oven to 350° & grease and flour lightly the baking pan.
  • Place all cake ingredients in a medium bowl, and blend, with mixer on low speed until ingredients are well combined. Mix for about 30-45 seconds. Then mix at high for about 2 minutes.
  • Bake in 13x9-inch pan for 32-35 minutes at 350° or until toothpick inserted in middle of cake comes out clean.
  • Coconut Glaze: Blend all glaze ingredients in medium saucepan. Cook, stirring constantly until the mixture begins to bubble. Add coconut.
  • Cool, then pour over cake.

Nutrition Facts : Calories 595, Fat 26.3, SaturatedFat 9.4, Cholesterol 88.7, Sodium 470.1, Carbohydrate 87, Fiber 2.3, Sugar 61, Protein 5.4

JASMINE RICE PUDDING WITH TOASTED COCONUT



Jasmine Rice Pudding with Toasted Coconut image

Light, fluffy and aromatic, this recipe is a great dessert. This is good warm or cold.

Provided by corinnegeary

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 1h40m

Yield 6

Number Of Ingredients 6

½ cup uncooked jasmine rice
¼ cup sugar
2 ½ cups milk
½ teaspoon ground cinnamon
½ cup sweetened flaked coconut
1 teaspoon vanilla extract

Steps:

  • In the top of a double boiler, combine rice, sugar, milk, and cinnamon. Stirring constantly, cook over lightly simmering water for 1 1/2 hours.
  • Meanwhile, preheat oven to 300 degrees F (150 degrees C). Spread coconut evenly over a cookie sheet; bake for 5 minutes, or until just beginning to turn golden brown.
  • Stir vanilla into rice pudding, and remove pan from heat. Divide into bowls, and top with toasted coconut. Serve warm, or chill if desired.

Nutrition Facts : Calories 176.2 calories, Carbohydrate 30.1 g, Cholesterol 8.1 mg, Fat 3.9 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 2.9 g, Sodium 59.8 mg, Sugar 15.5 g

TOASTED ALMOND PUDDING



Toasted Almond Pudding image

Make and share this Toasted Almond Pudding recipe from Food.com.

Provided by Potatoebugsy

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup margarine
7 ounces angel flake coconut
1 cup flour
1/4 cup brown sugar
1 cup slivered almonds
2 (3 ounce) packages instant vanilla pudding
2 2/3 cups milk
2 cups Cool Whip

Steps:

  • Melt the stick of margarine. Mix together the coconut, brown sugar, almonds, flour and melted butter. Place on cookie sheet and put in oven at 325 degrees until brown, stirring often. Let this cool.
  • Mix together the pudding and milk then add the Kool Whip. In the bottom of the bowl add a very light layer of the coconut/almond mixture then spoon on top the pudding mixture. Add most of the coconut/almond mixture in the middle just make sure to save enough to sprinkle on the top and then add the remaining pudding mixture. Then add the amount you saved to garnish the top of the pudding.
  • Chill and serve.

Nutrition Facts : Calories 763.3, Fat 45.6, SaturatedFat 20.9, Cholesterol 15.2, Sodium 734.2, Carbohydrate 81.5, Fiber 4.1, Sugar 56.2, Protein 11.1

TOASTED PECAN PUDDING



Toasted Pecan Pudding image

Promises Esther Shank of Harrisonburg, Virginia, "Take this to a potluck and you won't have to worry about carrying left-overs home!" Our taste-testers agree-they loved the crunch of the pecans, the rich coconut flavor and the soft creamy filling.-Esther Shank, Harrisonburg, Virginia

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10-12 servings.

Number Of Ingredients 8

1/2 cup butter, melted
1-1/2 cups sweetened shredded coconut
1 cup all-purpose flour
1 cup chopped pecans
1/4 cup packed brown sugar
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold milk
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a medium bowl, combine the butter, coconut, flour, pecans and sugar. Spread into an ungreased 15x10x1-in. baking pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally. Cool. , Meanwhile, in a large bowl, beat pudding mix and milk on low speed for 2 minutes. Chill for 5 minutes. Fold in the whipped topping. Place half of the pecan mixture in a 13x9-in. dish. Spread pudding mixture over pecan mixture. Top with remaining pecan mixture. Chill until serving.

Nutrition Facts :

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From amandascookin.com


COCONUT PUDDING RECIPE | SOUTHERN LIVING
Whisk together first 3 ingredients in a large heavy saucepan; whisk in milk and next 2 ingredients. Bring mixture to a boil over medium heat, whisking constantly. Boil 1 minute, whisking constantly. Remove from heat. Whisk in butter and vanilla bean paste. Spoon pudding into serving dishes; cover and chill 4 hours.
From southernliving.com


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