Madigan made… an #iceddelight pudding with coconut and coffee.
I don’t know about you… but we avoid going near the oven in the summer. Do you?
In fact, do you remember my Summer Lovin’ with No Oven series? Yeah, that’s how much I hate getting near a hot stove in the heat.
So, when we are looking for dinner and dessert ideas in the summer… We love it when we don’t need to bake or boil anything. For dinner, we throw stuff on the grill or make a sandwich. But what about dessert? Enter… instant pudding.
Pudding is quick and easy to make. I also love that it is a cool treat to enjoy in the heat. But, vanilla or chocolate pudding can get a little boring.
Remember the toffee and coffee milkshake I showed you earlier this month that made with International Delight iced coffee? Well, I had picked up both the mocha and original flavors when I was out shopping at Walmart that day. (Next time, I need to pick up the vanilla!)
This iced coffee is very rich and creamy and I knew it could be substituted for milk in recipes.
So, I figured, why not use a little coffee to amp up my pudding? And…. for more variety….. why not a little coconut? (Y’all know how much I love coconut!)
Coffee n’ Coconut Pudding
Ingredients for coffee pudding:
- 1/2 cup cream of coconut
- 1 and 1/2 cups International Delight Iced Coffee, original flavor
- 1 small package of instant vanilla pudding
- Coconut, toasted
Directions:
- Blend together the first three ingredients using a hand mixer.
- The mixture will start to thicken after blending for a couple of minutes. Pour pudding into serving cups and refrigerate. The pudding will soft set after one hour.
- Toast the coconut in your oven or toaster oven on low heat. Watch it carefully. I lay a thin layer of coconut on a sheet in our toaster oven and it takes under 30-60 seconds to toast.
- Sprinkle the pudding with toasted coconut prior to serving. Serves 4.
The pudding mix did not set up quite as firm as it usually does with milk… but I think that is because I used the cream of coconut in the pudding. I think that next time I make this I might use more coffee and try a little coconut extract (or a flavored coffee creamer) instead. Either way, the dessert still tasted delicious and sweet!
We loved having that creamy coffee flavor in the pudding… it was a perfect way to cool down, enjoy our java and stay away from the oven!
I’m sharing this post with: Tidy Mom, Whipperberry
For more coffee drink and recipe inspiration, be sure to follow International Delight on Twitter or International Delight on Facebook. Love iced coffee? Check out their sweepstakes, too!
I am a member of the Collective Bias™ Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and International Delight. #IcedDelight #CBias #SocialFabric All opinions are my own.
