Desserts recipes
Coconut Cream Pudding And Pie Filling Mix

1 1/2 Cups instant nonfat dry milk solids
1 Cup granulated sugar
1 Cup cornstarch
1/2 Cup shredded coconut
1/2 Teaspoon salt

Combine all ingredients, except coconut, until well blended. Pulverize the coconut in blender; add to the dry mixture. Store in container with tight-fitting lid.

Makes approximately 3 1/3 cups, sufficient for 24 individual servings of prepared pudding.


Stir mix in container before measuring. For each 2 servings, use 2/3 cup of Coconut Cream pudding Mix and 1 cup of milk. Combine mix and milk in small saucepan, and heat over very low flame, stirring constantly, until mixture boils.

Boil gently, stirring, for 1 minute. Remove from heat and stir in 1 tsp liquid coconut extract. Pour into 2 individual serving dishes. Refrigerate; pudding will thicken further as it chills.

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