Pudding Mix, Instant, Coconut Cream, 3 Pound Bulk Bag

Product Details: Just blend our coconut creme pudding mix with milk for a classic rich and creamy white pudding dessert speckled with real coconut flakes. Instant pudding mix is a favorite convenience pantry staple in our house. We use it to make quick desserts, including parfaits, cream pies, trifles, and filled donuts. Stir some pudding mix into cake and cookie batters for extra flavor and moisture. Use it to make smoothies creamier and richer. Shelf-stable; no refrigeration required.

Directions: With an electric mixer on low speed or a by hand with a whisk, beat together a heaping 1/2 cup (0.28 Lb.) pudding mix with 2 cups (16 fl. oz.) of cold milk for 1 minute. Chill for 1 hour to set. For larger recipes and yields, see the table below.

Our 3 Pound Bulk Bag (48 ounces / 1.36 kg) is packaged in a clear value-priced bag with a twist-tie closure. Quantities of 2 or more will be packed into 1 bag.

Ingredients: pudding base (sugar, dextrose, modified corn starch, tetrasodium pyrophosphate, 2% or less of: disodium phosphate, monoglycerides, soybean oil, salt, soy lecithin, whey, sodium caseinate, palm oil), coconut (coconut, sulfur dioxide, sodium metabisulfite), cane sugar, coconut milk powder (coconut milk, maltodextrin, milk protein), modified food starch, powdered sugar, nat. flavor, salt, xanthan gum & cellulose gum, nat. coconut flavor w/ sodium caseinate, propylene glycol, cellulose, yellow 5. Contains milk, soy, and coconut. Packaged in a facility that also handles wheat, milk, soy, egg, sesame, peanuts, and tree nuts. May contain bioengineered ingredient(s).

Nutrition Facts: Click here for data per 2 Tbls. / 32 grams serving.

Click here to view all available sizes.

Country of Origin: USA

Volume: 1 cup ≈ 0.56 pounds / 1 pound ≈ approx. 1.79 cups

Shelf Life: 1+ Year when stored at room temperature or below in an air-tight container out of direct light

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Recipe: Pudding Mix Cookies
OMG! These are so awesome, you'll never need to search for another drop cookie recipe again!

1 1/2 cups all-purpose flour
heaping 1/2 cup (0.28 Lb.) instant pudding mix
1/2 tsp. salt
1/2 tsp. baking powder
3/4 cup butter, room temperature
1 cup granulated sugar
2 eggs
2 tsp. vanilla extract OR 1/2 tsp. vanilla powder

~ Stir together dry ingredients (first 4) with a fork; set aside.
~ With an electric mixer on medium speed, beat together butter and sugar until fluffy.
~ Add eggs to butter and sugar and mix in on low speed.
~ On low speed, gradually incorporate the dry ingredients into the wet.
~ Stir in vanilla.
~ Drop dough by heaping teaspoonfuls onto a baking sheet.
~ Bake in a preheated 350 degree oven for 9-10 minutes.
~ Cool on pan for 2 minutes before moving to a cooking rack.

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Recipe: Coconut Glazed Fruit Salad
Super easy fruit salad with a sweet tropical glaze.

1 pineapple, peeled, cored, cut into bite-size pieces
1 apple, cored, cut into bite-size pieces (we like Granny Smiths, but any will do)
1 pear, cored, cut into bite-size pieces (you can substitute for another apple)
2 cups green grapes, halved if you have time
heaping 1/2 cup (0.28 Lb.) instant coconut pudding mix
juice of 1 lime OR 2 tsp. lime juice powder plus 2 Tbls. water

~ As you cut your fruit, place it into a large mixing bowl. Gently toss to mix.
~ Sprinkle pudding mix over fruit and then drizzle lime 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.

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

1 1/2 cups cold milk
heaping 1/2 cup (0.28 Lb.) 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.