Coconut Pudding Recipe

Name: Coconut Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. granulated sugar; 2 c. milk; 3 egg yolks; 3 level Tbsp. all-purpose flour; 1 tsp. vanilla; 2 Tbsp. butter; 1 (12 oz.) box vanilla wafers, divided; 2 c. coconut, divided; 3 egg whites; 1/2 c. granulated sugar

Servings: persons

1 1/2 c. granulated sugar
2 c. milk
3 egg yolks
3 level Tbsp. all-purpose flour
1 tsp. vanilla
2 Tbsp. butter
1 (12 oz.) box vanilla wafers, divided
2 c. coconut, divided
3 egg whites
1/2 c. granulated sugar

1
To make the pudding:
2
In a medium, heavy saucepan, combine 1 1/2 cups sugar, milk, egg yolks and flour.
3
Whisk together until smooth.
4
Place over medium heat and cook, stirring constantly, until thickened, about 6 to 8 minutes.
5
Add vanilla and butter and stir well.
6
Line a 1 1/2-quart baking dish with half the vanilla wafers; top with half the coconut.
7
Pour half the custard on top of that.
8
Repeat all three layers.

1151

kcal

Calories

Fat

188

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. granulated sugar, 2 c. milk, 3 egg yolks, 3 level Tbsp. all-purpose flour, and more.

Yes, Coconut Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pudding

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