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Puddings and Custards

Coconut Pudding Mix

Make a homemade coconut pudding mix with dry milk, sugar and cornstarch, packed in 12 bags and ready to cook into creamy pudding anytime.

By

Sara Noel
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Coconut Pudding Mix

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A dry vanilla pudding mix portioned into 12 one-cup packets. Add boiling water and coconut to a packet for a warm, creamy pudding.
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Prep Time15 minutes
Total Time15 minutes
CourseDessert
CuisineAmerican
Servings12 packets
Calories544
Ingredients Equipment Directions Notes

Ingredients
  

  • 8 C. nonfat dry milk powder
  • 4 C. sugar
  • 1 vanilla bean cut into pieces, with seeds
  • 3 C. cornstarch (1 lb.)
  • 1 tsp. salt

Equipment

  • mixing bowl
  • zip-top bags

Directions
 

  1. Add all the dry ingredients to a large bowl.
  2. Stir until thoroughly blended.
  3. Spoon 1 cup into each of 12 vacuum-seal or zip-top bags.
  4. Seal and store.

Notes

One packet: 1 c. mix, 3 c. boiling water, 1/2 c. coconut (sweetened or unsweetened). Combine in a medium saucepan; stir constantly over low heat until thickened.
Storage: dry mix airtight in a cool, dry place, use within about 8 months. Cooked pudding covered in fridge, 3 to 4 days; frozen up to 3 months (texture may change).

Nutrition

Serving: 145g | Calories: 544kcal | Carbohydrates: 119g | Protein: 17g | Fat: 0.4g | Saturated Fat: 0.2g | Trans Fat: 0g | Cholesterol: 9.1mg | Sodium: 443mg | Potassium: 816mg | Fiber: 0.3g | Sugar: 90g | Vitamin A: 10IU | Vitamin C: 3.1mg | Calcium: 571mg | Iron: 0.3mg

Nutrition is an estimate per serving from USDA FoodData Central, for 12 packets. Brands and portions vary, so use it only as an approximation.

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