This rich and creamy toasted coconut pudding is a cross between coconut cream pie and banana pudding in one! With layers of creamy coconut pudding, vanilla wafers, and toasted coconut, this no-bake dessert is perfect for summer!
Why You’ll Love This Coconut Pudding Recipe
This Toasted Coconut Cream Pudding combines the classic flavors of coconut cream pie and banana pudding for a delightful trip down memory lane. Here’s why I know you will love it:
- No-Bake Ease: Perfect for those who want a delicious dessert without turning on the oven!
- Oh So Creamy: A blend of coconut pudding and whipped cream create a silky smooth indulgence. With toasted coconut and vanilla wafers layered throughout, each bite is better than the last.
- Party Ready: This is an easy make-ahead dessert that needs to chill in the fridge before serving, making it perfect for a party.
- Versatile: Serve it in a casserole dish, a beautiful glass trifle bowl, or small jars for easy-to-grab individual servings!
Ingredients Needed
Using a few pantry staples, shredded coconut, and heavy cream, you won’t have to make any special shopping trips for this coconut pudding recipe. Scroll down to the recipe card for exact amounts.
- Shredded Coconut: I use sweetened shredded coconut, but you can also use unsweetened.
- Coconut Pudding: You can make your own homemade, but I always use a box of instant coconut pudding for ease.
- Milk: I recommend using whole milk for the creamiest pudding.
- Sweetened Condensed Milk: Do not swap this for any other type of milk, it’s necessary for the proper texture and sweetness!
- Heavy Cream: I use heavy cream and powdered sugar to create the whipped cream to make the coconut pudding light and fluffy. (Read tips section below to use cool whip instead.)
- Powdered Sugar: For sweetening the whipped cream.
- Extract: I add a little vanilla extract, but you can also choose to add coconut extract for even more coconut flavor.
- Vanilla Wafers: Or any similar style wafer or shortbread cookie. You can also use graham crackers.
How To Make Coconut Pudding
In just a few simple steps, your coconut pudding will be ready to start chilling in the fridge! Make sure you have all your ingredients out and ready to go, this recipe moves fast! Scroll to the recipe card at bottom of the post for full detailed instructions.
- Toast the Coconut: Spread shredded coconut out on a baking sheet and cook in oven at 425°F for about 10 minutes, stirring often, until toasted. Set aside to cool.
- Stir the Pudding: In a large mixing bowl, whisk together powdered pudding mix, milk, and condensed milk until smooth. Set aside.
- Whip the Cream: In a separate bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Fold the whipped cream into pudding mixture, stirring until smooth.
- Layer the Pudding: In a large bowl (or 8 individual jars) assemble the pudding. Lay a third of vanilla wafers across bottom, top with a third of toasted coconut, and cover with a third of pudding mixture. Continue with remaining layers.
- Chill: Cover pudding and let it rest in refrigerator for at least 2 hours.
Chef’s Tips and Variations
- Cool-Whip: If you prefer to use whipped topping, you will need a thawed 10 oz container. Buy a larger 16 oz container if you want to have extra for topping the pudding.
- Add More Fruit: For even more fruity flavor, try adding diced pineapple, sliced strawberries or blueberries!
- Get Nutty: Chopped nuts like almonds, macadamia nuts, or pecans add a delightful textural contrast and a touch of richness to the pudding.
- Caramel Drizzle: A hearty drizzle of salted caramel sauce in the pudding, or just on top, will add a salty and sweet contrast that is delightful!
Yield: 10 servings
Toasted Coconut Pudding
Toasted Coconut Pudding has layers of creamy coconut pudding, vanilla wafers, and toasted coconut to create one amazing dessert. If you love the classic banana pudding, you have to try this coconut remix!
Ingredients
- 1 (14 oz) bag shredded sweetened coconut
- 2 (3.4 oz) box instant coconut pudding
- 2 cups whole milk
- 1 (14 oz( can sweetened condensed milk
- 1 ½ cups heavy whipping cream
- ⅓ cup Dixie Crystals Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
- 1 (11 oz) box vanilla wafers
Instructions
- Preheat oven to 425°F. Spread coconut on a parchment paper lined cookie sheet in an even layer.
- Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open oven and gently stir coconut with a spatula. Bake until coconut is golden brown, about 3–4 more minutes. Remove from oven and cool.
- In a large mixing bowl, whisk together powdered pudding mix, milk, and condensed milk until smooth. Let sit for 3 minutes.
- In a large bowl, beat whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Fold whipped cream into pudding mix, until smooth.
- In a large bowl (or 8 individual mason jars) assemble the pudding. First, lay 1/3 of vanilla wafers across bottom of bowl. Top with 1/3 of toasted coconut. Cover with 1/3 of pudding mixture. Continue with 2 more layers, reserving a little toasted coconut to use as garnish.
- Cover pudding and let it rest in refrigerator for at least 2 hours before serving. Can be made up to a day ahead.
Video
Nutrition
Serving: 1 serving, Calories: 738kcal, Carbohydrates: 70g, Protein: 10g, Fat: 49g, Saturated Fat: 36g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 60mg, Sodium: 280mg, Potassium: 499mg, Fiber: 7g, Sugar: 49g, Vitamin A: 710IU, Vitamin C: 2mg, Calcium: 207mg, Iron: 1mg
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