Pudding Mix, Instant, Coconut Cream, 1 Pound Bulk Bag

Pudding Mix, Instant, Coconut Cream, 1 Pound Bulk Bag

Pudding Mix, Instant, Coconut Cream, 1 Pound Bulk Bag
Item# LbPudMixCoco
$6.85, 3 for $18.76

Just blend this dry powdered mix with milk for a rich and creamy coconut pudding. Top with whipped cream for a special treat. Manufactured by Hormel.

Directions: With an electric mixer or a whisk, beat together 1/2 cup pudding mix with 2 cups of cold milk. Chill and serve.

Net Weight: 1 Pound / 16 oz. / 454 grams. Other sizes available. Click here to view/purchase them.

Ingredients: sugar, coconut, modified food starch, contains 2% or less of disodium phosphate, tetrasodium pyrophosphate, nonfat dry milk, artificial flavoring, mono- and diglycerides (prevent foaming), partially hydrogenated soybean oil with BHA (preservative), titanium dioxide (for color), yellow 5, yellow 6. Contains coconut, milk and soy. Packaged in a facility that also processes: peanuts, tree nuts, egg, fish, crustaceans, shellfish and wheat.


Recipe: Tropical Breeze Fruit Salad
It's a breeze to make this tropical fruit salad with a sweet glaze. Have the recipe written down, because anyone you serve it to will ask for it!

1 pineapple, peeled, cored, cut into bite-size pieces
2 mangos  (optional) peeled, cored, cut into bite-size pieces
1 can of mandarin oranges in juice (not in syrup)
1/2 cup instant coconut pudding mix
1/2 cup of the reserved mandarin orange juice

~ As you cut your fruit, place it into a large mixing bowl. Gently toss to mix.
~ Sprinkle pudding mix over fruit and then drizzle orange juice over top. Using your hands or a spatula, gently fold the mixture until all pudding mix has dissolved into fruit juices.
~ Chill until ready to serve.


Recipe: Quick Coconut Creme Pie
Rich, coconut pie is easy to make, but will surely impress your guests!

1 1/2 cups cold milk
1/2 cup instant coconut pudding mix
(1) 8 oz. container frozen whipped cream topping, thawed
(1) 9" prepared graham cracker or vanilla cookie crumb pie crust
1/2 cup toasted coconut flakes (optional)

~ Beat together milk and pudding mix either by hand with a whisk or with an electric mixer on low for 2 minutes. Gently fold 1/2 of the whipped cream topping into the pudding mixture.
~ Spread the mixture into the prepared pie crust. Sprinkle 1/2 of the toasted coconut over top of pie. Cover, and refrigerate for 2 hours.
~ Spread the remaining whipped cream topping evenly over the pie and then sprinkle remaining toasted coconut on top.
~ Keep refrigerated.

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