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Coconut Dessert Sauce

fast.cook's picture
Ingredients
  Fresh coconut 1
  Milk 3 Cup (48 tbs)
  Instant vanilla pudding mix 3 1⁄2 Ounce (1 Package)
  Vanilla 1⁄2 Teaspoon
Directions

Open coconut.
Drain and reserve coconut liquid; shell and peel coconut.
Insert shredding disk in work bowl; shred coconut.
Remove from bowl; measure 1 cup of the coconut and spread in a single layer in 15x10x1-inch baking pan.
Toast in 325° oven 15 to 20 minutes or till lightly browned, stirring occasionally.
Set aside.
Freeze remaining coconut for another use.
Measure coconut liquid; add milk to make 3 1/4 cups.
Place steel blade in work bowl; add 2 cups of the coconut liquid-milk mixture, the pudding mix, and vanilla.
Process 20 seconds or till blended.
Transfer to storage container; stir in the remaining coconut liquid-milk mixture.
Cover; chill.
Just before serving, stir in 1/2 cup of the toasted coconut.
Spoon atop fruit or cake, sprinkling the remaining toasted coconut atop each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Browned
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes

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