Impossible Coconut Pudding With Tropical Fruit Salad Food

COCONUT TROPICAL FRUIT SALAD

Coconut Tropical Fruit Salad image

Add a serving of fruit to breakfast with this delicious medley. Toasted coconut, mango and more bring the flavor of the tropics to any menu. -Katie Covington, Blacksburg, South Carolina

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 medium mango, peeled and cubed
1 medium green apple, cubed
1 medium red apple, cubed
1 medium pear, cubed
1 medium navel orange, peeled and chopped
2 medium kiwifruit, peeled and chopped
10 seedless red grapes, halved
2 tablespoons orange juice
1 firm medium banana, sliced
1/4 cup sweetened shredded coconut, toasted

Steps:

In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

COCONUT PUDDING WITH TROPICAL FRUITS

Coconut Pudding with Tropical Fruits image

Categories Milk/Cream Dairy Fruit Dessert Low Fat Banana Coconut Papaya Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 11

Ingredients

2 1/2 cups low-fat (1%) milk
1/2 cup unsweetened flaked coconut
1/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 cup diced peeled pineapple
1/2 cup sliced peeled banana
1/2 cup diced peeled seeded papaya
Ground cinnamon

Steps:

Bring milk to simmer in heavy medium saucepan. Add coconut; remove from heat. Cover and let steep 20 minutes. Transfer to blender; purée until smooth.
Whisk sugar, cornstarch and salt in small bowl to blend. Add to same saucepan. Gradually whisk in coconut mixture then egg. Stir over medium heat until mixture boils and thickens, about 5 minutes. Remove from heat; cool slightly. Mix in vanilla. Cool completely. (Can be made 4 hours ahead. Cover; chill.)
Combine pineapple, banana and papaya in bowl. Divide half of fruit mixture among 4 wine glasses. Top with pudding then remaining fruit. Chill until cold, about 2 hours. Sprinkle with cinnamon.

IMPOSSIBLE PUDDING

Impossible Pudding image

A one dish coconut custard which can be eaten hot or cold and is impossible to muck up! Great with fruit and/or ice cream.

Provided by Di Bingham

Categories Dessert

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 eggs
2 cups milk
4 ounces butter, melted and cooled
8 ounces desiccated coconut
8 ounces caster sugar
4 ounces plain flour, sifted
1 teaspoon vanilla essence

Steps:

Lightly beat eggs in large bowl.
Add milk, melted butter, coconut, sugar, flour and vanilla.
Mix well to combine.
Pour into an 18cm (7 or 8 inch diameter) oven proof pudding bowl.
Bake in a moderate oven (180C)(360F)for 35 to 45 minutes until custard is set and top is golden.
Can be eaten hot or cold.

Nutrition Facts : Calories 955.3, Fat 51, SaturatedFat 35.1, Cholesterol 289.5, Sodium 438.9, Carbohydrate 112.8, Fiber 3.2, Sugar 81.8, Protein 15.5

TROPICAL FRUIT SALAD

Tropical Fruit Salad image

Categories Salad Breakfast Brunch Dessert Vegetarian Quick & Easy Tropical Fruit Mango Pineapple Healthy Lychee Self Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 6

Ingredients

1 large pineapple, cored and chopped
2 ripe mangoes, chopped
2 bananas, sliced
1/2 cup chopped canned lychees in syrup, drained
1/2 cup pomegranate seeds
3 tablespoons shredded sweetened dried coconut

Steps:

Prep fruit except for coconut 1 day ahead; refrigerate. In a pan, toast coconut over medium heat, tossing until golden, 1 to 2 minutes. Transfer to a plate. Top salad with coconut before serving.

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