Toasted Coconut Pudding Recipes

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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



Toasted Pecan Pudding image

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 :

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

BASMATI RICE PUDDING WITH TOASTED COCONUT

Provided by Food Network

Categories     dessert

Time 3h5m

Yield 12 (1/2-cup) servings

Number Of Ingredients 16



Basmati Rice Pudding with Toasted Coconut image

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.

1/2 cup Basmati rice, rinsed
2 cups milk
1/2 cup water
1 pinch salt
2 teaspoons powdered gelatin
2 tablespoons cold water
1/2 vanilla bean
4 yolks
3/8 cup sugar
1/2 cup cream, whipped
1/2 cup toasted coconut
Passion fruit sauce, recipe follows
1 cup sugar
1 cup water
1 cup passion fruit concentrate puree
1 lime, juiced

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



Toasted Coconut Banana Pudding for Two image

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.

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

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



Toasted Coconut Pudding Cake image

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

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

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