Coconut Cream Pudding

If there’s one thing I want in a summer dessert, it’s for it to be easy, light, and something I can make ahead. Truth be told, this recipe actually started as a coconut cream pie. But somewhere during recipe testing, I had the thought: what if I made it even simpler? Less fuss, fewer ingredients, and a little more fun because who doesn’t love an individual dessert? So that’s how these Coconut Cream Pudding Cups came to be.

I have a bit of a love-hate relationship with coconut. If it tastes like sunscreen, I’m out. These get all of their coconut flavor from real coconut, toasted coconut, and those magical Tate’s Coconut Crisp Cookies. Anyways, these are stupid easy and so good so please make them for your next summer gathering for all your coconut loving people.

Makes 7 individual servings

Ingredients:

For the Pudding:

1 3.4oz box instant vanilla pudding

1 cup whole milk, cold

1 cup full fat unsweetened canned coconut milk, shaken well and at room temperature

1 cup heavy cream

Pinch of fine sea salt

1¼ cups sweetened shredded coconut, toasted and divided

1 7oz package Tate’s Bake Shop Coconut Crisp Cookies

For the Whipped Cream:

1 cup heavy cream

2 tablespoons powdered sugar

½ teaspoon vanilla bean paste or pure vanilla extract

Pinch of fine sea salt

Instructions:

Preheat oven to 325°F and line a cookie sheet with parchment paper.

Evenly spread shredded coconut on the sheet then toast for 5 minutes.

After 5 minutes, remove from oven, stir, then bake for another 3-4 minutes until coconut is golden brown and fragrant.

Allow to cool completely.

In a large mixing bowl, combine the instant vanilla pudding, whole milk, canned coconut milk, and pinch of salt.

Whisk vigorously for 2 minutes or until smooth.

Set aside.

In another mixing bowl, beat heavy cream until medium peaks form.

Fold whipped cream into the pudding mixture until combined.

Fold 1 cup of the toasted coconut flakes into the pudding mixture.

Assemble by scooping ¼ cup of the pudding mixture into a glass, top with 1 coconut crisp cookie and another ¼ cup of the pudding mixture.

Repeat until all the pudding is gone then cover and place in the refrigerator overnight.

Before serving, make the whipped cream by combining the heavy cream, powdered sugar, salt, and vanilla.

Beat until medium peaks form.

Pipe or dollop whipped cream onto puddings then top with the remaining toasted coconut flakes and crushed coconut crisp cookies.

Storage instructions:

Store covered in the refrigerator for up to 4 days. For best texture, add the whipped cream and topping shortly before serving.