Coconut Dessert Sauce
|Milk||3 Cup (48 tbs)|
|Instant vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
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.
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.
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.