Coconut Cream Pudding Mix

Coconut Cream Pudding Mix is a shelf-stable, homemade pantry staple made with dry milk that delivers rich, tropical flavor in minutes. Perfect for quick desserts, cream pies, or layered treats, it offers convenience, versatility, and comforting sweetness anytime you need it.

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Prep Time 5

Cook Time 7

Course pudding

Cuisine American

Servings batches

Ingredients

3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch or arrowroot
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract

Instructions

Combine dry milk, sugar, salt, and cornstarch until well mixed. Pulse shredded coconut in a blender or food processor for 1 minute, then stir into dry mix. Store in an airtight container.
To make pudding: Whisk ½ cup of mix with 2 cups of water (or milk). Cook over medium heat, stirring constantly, until thickened (5–7 minutes). Stir in 1 tsp coconut extract. Cool slightly and serve warm, or chill 2+ hours for a firmer texture.
To make pie filling: Use 1 cup of mix and 3 cups of milk. Prepare as above, stir in 1 tsp coconut extract, then pour into a baked pie shell. Chill until set.

Notes

Each batch makes about 2 cups of pudding, which is typically 4 servings (1/2 cup each).
So this mix yields about 68 servings of pudding.

To make this into a pie filling instead of pudding cups:

Amount Needed: A standard 9-inch pie shell usually requires about 3 to 3½ cups of filling.

Use 1 cup of the dry mix.
Add 3 cups of milk.
Cook exactly the same way: stir constantly over low-medium heat until thickened and boiling, then continue 1 more minute.
Let cool slightly, then pour into a fully baked pie shell.
Chill for a few hours until fully set.

Optional Upgrades for Pie:

Fold in toasted coconut for texture.
Top with whipped cream or meringue.
Add a bit of vanilla bean paste for extra flavor depth.