Description
Balinese toasted coconut pudding brings tropical comfort to dessert lovers. Rich coconut flavors meld with caramelized sweetness, offering you a delightful escape to Indonesian culinary traditions.
Ingredients
Scale
Main Ingredients:
- 1 (14 ounces / 397 grams) bag shredded sweetened coconut
- 2 (3.4 ounces / 96 grams) boxes instant coconut pudding
- 2 cups whole milk
- 1 (14 ounces / 397 grams) can sweetened condensed milk
Cream and Sweeteners:
- 1 ½ cups heavy whipping cream
- ⅓ cup Dixie Crystals Confectioners Powdered Sugar
- 2 teaspoons vanilla extract
Crust/Base:
- 1 (11 ounces / 312 grams) box vanilla wafers
Instructions
- Prepare a baking sheet with parchment paper and evenly distribute shredded coconut for toasting.
- Heat the oven to 425°F, carefully monitoring the coconut to achieve a golden-brown color without burning.
- Gently stir the coconut halfway through the toasting process, ensuring uniform browning and preventing scorching.
- Remove the toasted coconut from the oven and allow it to cool completely at room temperature.
- In a spacious mixing vessel, combine instant coconut pudding mix, whole milk, and sweetened condensed milk, whisking until the mixture achieves a silky, lump-free consistency.
- Let the pudding base rest for a few moments, allowing it to thicken and develop a rich, creamy texture.
- In a separate chilled bowl, whip heavy cream with confectioners sugar and vanilla extract until it forms sturdy, peaked waves.
- Delicately incorporate the whipped cream into the pudding base, using a folding technique to maintain its airy lightness.
- Select a large serving dish or individual glasses for layering the dessert components.
- Create the first stratum with vanilla wafers, followed by a generous sprinkle of toasted coconut and a smooth layer of pudding mixture.
- Repeat the layering process twice, ensuring each stratum is evenly distributed and visually appealing.
- Crown the dessert with the remaining toasted coconut for added texture and visual interest.
- Securely cover the pudding and refrigerate for a minimum of two hours, allowing the flavors to meld and the dessert to set completely.
- Serve chilled, savoring the complex layers and tropical essence of the toasted coconut pudding.
Notes
- Customize this tropical dessert by experimenting with different toasting times to achieve your perfect golden coconut color.
- Chilling overnight intensifies the rich, creamy flavors and allows vanilla wafers to soften deliciously.
- Layering ingredients strategically creates a stunning visual presentation that promises a delightful textural experience in every spoonful.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Global
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg