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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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4.23611
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2194 Calories from Fat 1316

% Daily Value*

Total Fat 156 g239.3%

Saturated Fat 131 g654.8%

Trans Fat 0 g

Cholesterol 67.8 mg22.6%

Sodium 1780.6 mg74.2%

Total Carbohydrates 189 g62.9%

Dietary Fiber 35.7 g142.9%

Sugars 152.9 g

Protein 35 g70.1%

Vitamin A 13.9% Vitamin C 21.8%

Calcium 83.4% Iron 54.8%

*Based on a 2000 Calorie diet

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Coconut Dessert Sauce Recipe