TOASTED PECAN PUDDING
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
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 :
BASMATI RICE PUDDING WITH TOASTED COCONUT
Provided by Food Network
Categories dessert
Time 3h5m
Yield 12 (1/2-cup) servings
Number Of Ingredients 16
Steps:
- Bring rice, 1/2 cup of the milk, water and salt to a boil then turn down to low and cover tightly with foil. Cook until all the moisture is absorbed, about 15 minutes. Let sit turned off with foil still on for 5 more minutes. In a small bowl soak the powdered gelatin with the 2 tablespoons of water. In a saucepan bring the remaining 1 1/2 cups milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk the yolks with the sugar then temper with the hot milk mixture. Return to the heat and cook gently to thicken. Meanwhile, sponge the gelatin in cold water. Remove thickened anglaise from the heat and add the sponged gelatin. Stir to melt the gelatin then strain into a bowl and stir in the rice. Place over ice water and stir to cool and thicken. As it starts to thicken but before it's too set, fold in the whipped cream and toasted coconut and pour into small dishes. Chill.
- In a small saucepan, over medium heat, stir sugar and water until sugar is completely dissolved. Bring to a boil, remove from heat and cool. Whisk passion fruit puree, lime juice and 1/3 cup of sugar water in a bowl until thoroughly mixed. Store remainder of sugar water (simple syrup) in a bottle in the refrigerator. Drizzle passion fruit sauce over rice pudding.
TOASTED COCONUT BANANA PUDDING FOR TWO
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
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
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
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
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COCONUT CREAM PUDDING - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (8)Total Time 2 hrs 30 minsCategory DessertCalories 299 per serving
- Combine the coconut milk, milk or half and half, eggs, sugar, cornstarch and salt in a large saucepan. Whisk until smooth. Place over medium-low heat and cook, stirring regularly to start, then constantly once it starts to steam. This will take about 10-15 minutes, so be patient.
- Once mixture noticeably thickens and a bubble breaks the surface (at about 205F, if you have a thermometer), it’s done. Remove from heat. Whisk well to remove any lumps or if still a little lumpy, you can pour and press through a fine sieve into a bowl or use an immersion blender before adding the coconut and vanilla. Remove from the heat and add the 1/4 cup processed coconut and the vanilla. Pour into individual ramekins or one large bowl.
- If you don't want a skin on your pudding, cover with plastic wrap so the plastic wrap rests right on top of the pudding. Leave uncovered in the refrigerator if you want a skin. Refrigerate at least 2 hours, but better after 3-4 hours of refrigeration. The pudding will thicken further as it refrigerates.
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5/5 (7)Category DessertServings 4Total Time 20 mins
- Place the coconut in a large dry skillet over low heat; cook, stirring often, until golden brown and toasted, about 7-10 minutes. Make sure to keep an eye on it so it doesn't burn!
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