Print Recipe

Coconut Cream Pudding Mix



  • 3 cups instant nonfat dry milk
  • 4 cups granulated sugar
  • 1 teaspoon salt
  • 3 cups cornstarch
  • 1 1/2 cups shredded, unsweetened coconut
  • 1 teaspoon coconut extract


  1. Mix milk, sugar, salt and cornstarch together until well blended.
  2. Whirl the coconut and coconut extract in a blender or food processor for 1 minute.
  3. Add coconut mixture to the cornstarch mixture.
  4. Store mix in an airtight container.

To use, stir the mix in the container before measuring out 2/3 cup mix into a saucepan.

Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute.

Remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools.

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