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Coconut Pudding Cups To Go Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/coconut-pudding-cups-to-go-recipe/