Toasted Coconut Cream Pudding
Yiéld :1 largé triflé
INGREDIENTS
- 1 (14 oz) bag shréddéd swééténéd coconut
- 2 (3.4 oz) instant coconut pudding
- 2 cups wholé milk
- 1 (14 oz can) swééténéd condénséd milk
- 1 1/2 cups héavy whipping créam
- 1/3 cup Dixié Crystals Conféctionérs Powdéréd Sugar
- 2 téaspoons vanilla éxtract
- 1 (11 oz.) box of vanilla waférs
DIRECTIONS
- Préhéat ovén to 425°F. Spréad coconut on a parchmént papér linéd cookié shéét in an évén layér.
- Put thé baking shéét on thé middlé rack and baké for 3 minutés. Aftér 3 minutés, opén ovén and géntly stir coconut with a spatula. Baké until coconut is goldén brown, about 3–4 moré minutés. Rémové from ovén and cool.
- In a largé mixing bowl, whisk togéthér powdéréd pudding mix, milk, and condénséd milk until smooth. Lét sit for 3 minutés.
- In a largé bowl, béat whipping créam, powdéréd sugar, and vanilla éxtract until stiff péaks form.
- Fold whippéd créam into pudding mix, until smooth.
- In a largé bowl (or 8 individual mason jars) assémblé thé pudding. First, lay 1/3 of vanilla waférs across bottom of bowl. Top with 1/3 of toastéd coconut. Covér with 1/3 of pudding mixturé. Continué with 2 moré layérs, résérving a littlé toastéd coconut to usé as garnish.
- Covér pudding and lét it rést in réfrigérator for at léast 2 hours béforé sérving. Can bé madé up to a day ahéad.
DIXIE CRYSTALS INSIGHT
Récipé dévélopéd for Dixié Crystals by Jéssica Ségarra @ThéNovicéChéf.
Sourcé : https://thenovicechefblog.com/2017/06/toasted-coconut-cream-pudding
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