Coconut Pudding Cups To Go Recipe

Introduction

Coconut Pudding Cups To Go offer a delightful blend of sweet Hawaiian rolls soaked in a rich coconut custard. Topped with fresh berries and a hint of cinnamon, this comforting dessert is perfect for sharing or enjoying on the go.

Ingredients

• 1 12-pack King’s Hawaiian Sweet Rolls, cubed
• 1 13.5 oz can full-fat coconut milk
• 1 cup half & half or whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional, but dreamy)
• 1/2 tsp cinnamon
• Pinch of salt
• 1/2 cup sweetened shredded coconut
• 2 tbsp melted butter
• 3/4 cup fresh blueberries
• 3/4 cup fresh strawberries, chopped
• Or raspberries (frozen works too—just thaw first)

Instructions

1. Step 1: Preheat your oven to 350°F. Grease a 9×9 or 8×11 baking dish to prevent sticking. Cube the King’s Hawaiian sweet rolls and place them in a large bowl.
2. Step 2: In a separate bowl, whisk together the coconut milk, half & half, eggs, granulated sugar, brown sugar, vanilla extract, coconut extract if using, cinnamon, and salt until smooth and well combined.
3. Step 3: Pour the custard mixture over the cubed rolls. Allow the bread to soak for 10–15 minutes so it absorbs the coconut flavors. Then gently fold in the shredded coconut, fresh blueberries, and chopped strawberries.
4. Step 4: Transfer the mixture into the prepared baking dish. Drizzle the melted butter evenly over the top.
5. Step 5: Bake in the preheated oven for 45–50 minutes, until the pudding is golden brown and set in the center.
6. Step 6: Let the pudding cool slightly before serving. For extra indulgence, top with whipped cream, additional fresh berries, toasted coconut flakes, and a drizzle of syrup or caramel.

Tips & Variations

• Use frozen berries if fresh aren’t available—just thaw and drain before folding in to avoid excess moisture.
• For a nutty twist, sprinkle sliced almonds or toasted pecans on top before baking.
• If you prefer less sweetness, reduce the brown sugar to 2 tablespoons.
• Coconut extract enhances the coconut flavor but can be omitted for a subtler taste.

Storage

Store any leftover pudding tightly covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm. The pudding can also be enjoyed cold as a refreshing treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute the half & half or whole milk with coconut milk or your favorite plant-based milk to keep it dairy-free and maintain the creamy texture.

Can I prepare this pudding in advance?

Absolutely! You can assemble the pudding the night before and refrigerate it covered. Bake it fresh in the morning for a convenient and delicious dessert or breakfast treat.

Coconut Pudding Cups To Go Recipe

Print Recipe

★★★★★

4.8 from 727 reviews

These Coconut Pudding Cups To Go combine the sweet, soft texture of King’s Hawaiian sweet rolls with a creamy coconut custard base, enhanced by fresh berries and shredded coconut. Baked to golden perfection, these pudding cups are a delightful, portable dessert or breakfast treat with tropical flavors and a luscious, comforting texture.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 1 12-pack King’s Hawaiian Sweet Rolls, cubed

Coconut Custard

• 1 13.5 oz can full-fat coconut milk
• 1 cup half & half or whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp coconut extract (optional)
• 1/2 tsp cinnamon
• Pinch of salt
• 1/2 cup sweetened shredded coconut

Toppings and Mix-ins

• 2 tbsp melted butter
• 3/4 cup fresh blueberries
• 3/4 cup fresh strawberries, chopped (or raspberries, thawed if frozen)
• Whipped cream (for serving, optional)
• Extra berries, toasted coconut flakes, syrup or caramel (for garnish, optional)

Instructions

1. Prep Base: Preheat your oven to 350°F and grease a 9×9 or 8×11 baking dish. Cube the King’s Hawaiian sweet rolls and place them in a large mixing bowl.
2. Make the Coconut Custard: In a separate bowl, whisk together the full-fat coconut milk, half & half or whole milk, eggs, granulated sugar, light brown sugar, vanilla extract, coconut extract (if using), cinnamon, and a pinch of salt until the mixture is smooth and well combined.
3. Combine and Soak: Pour the coconut custard over the cubed rolls, allowing the bread to soak up the custard for 10 to 15 minutes. Gently fold in the sweetened shredded coconut along with the fresh blueberries and chopped strawberries (or raspberries).
4. Transfer and Bake: Pour the mixture into the prepared baking dish. Drizzle melted butter evenly over the top. Bake for 45 to 50 minutes or until the pudding cups are golden brown and set in the center.
5. Cool and Garnish: Allow the pudding to cool slightly before serving. Top with whipped cream, extra berries, toasted coconut flakes, and a drizzle of syrup or caramel to add an extra layer of indulgence if desired.

Notes

• Allowing the bread to soak fully helps achieve a creamy and custardy texture.
• You can substitute half & half with whole milk for a lighter option.
• The coconut extract is optional but enhances the tropical flavor remarkably.
• Frozen berries should be thawed beforehand to avoid excess moisture.
• Use a glass or ceramic baking dish for even heat distribution.
• To make this recipe dairy-free, substitute half & half with additional coconut milk.

Keywords: coconut pudding, Hawaiian sweet rolls dessert, baked pudding, coconut custard, fruit pudding cups, tropical dessert, berry pudding