Coconut Cream Pudding Food
COCONUT CREAM PUDDING
"A golden baked meringue makes the crowning touch to this mouthwatering dessert."-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 9g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.
COCONUT CREAM PIE I
Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.
Provided by Dmarcks
Categories Desserts Pies No-Bake Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
- Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 g
COCONUT PUDDING
This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.
Provided by photobug843
Categories Desserts Custards and Pudding Recipes
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g
COCONUT CREAM PUDDING
Make and share this Coconut Cream Pudding recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Dessert
Time 1h5m
Yield 8 custard cups
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Cream the butter and gradually beat in the sugar.
- Mix in the flour and cinnamon.
- Add 1 egg yolk at a time, beating each addition and until light and fluffy.
- Gradually Add the coconut cream.
- Fold in egg whites.
- Divide among 8 buttered custard cups.
- Set in a shallow pan of hot water.
- Bake 45 minutes or until set.
- Chill and turn out.
Nutrition Facts : Calories 265.2, Fat 15.8, SaturatedFat 11.7, Cholesterol 149.2, Sodium 94.9, Carbohydrate 26.3, Fiber 1.3, Sugar 22.4, Protein 6.3
COCONUT CREAM PUDDING
"Modified" from the Taste of Home website. Just like coconut custard pie, topped with meringue without the crust. I reduced the sugar just a bit and adjusted the extracts. Really creamy and wonderful!
Provided by Larawithoutau
Categories Dessert
Time 25m
Yield 1 8x8 inch pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- •In a large heavy saucepan, combine 3/4 cup sugar, pinch of salt and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat.
- • In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and extracts. Cool to lukewarm without stirring.
- • Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm or cold. Yield: 9 servings.
Nutrition Facts : Calories 227.7, Fat 7.7, SaturatedFat 5, Cholesterol 94, Sodium 116.1, Carbohydrate 34.3, Fiber 1, Sugar 25.8, Protein 5.8
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- Spread the coconut on a lined baking sheet and then put it in an oven at 325°F / 165°C. Let the coconut toast about 5 minutes. You may need less time if you use shredded coconut rather than flaked coconut. Make sure shuffle the coconut while toasting and avoid it burning. Toasting enhances the flavor, but is not absolutely necessary. Put the coconut aside.
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- 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.
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