Coconut Pudding Cups To Go Recipe
Introduction
Coconut Pudding Cups To Go are a delightful twist on a classic bread pudding, infused with creamy coconut and fresh berries. This comforting dessert is perfect for sharing or packing as a sweet treat on the move.
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
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×9 or 8×11 baking dish to prevent sticking.
- Step 2: Cube the King’s Hawaiian sweet rolls and place them in a large mixing bowl.
- Step 3: In a separate bowl, whisk together the 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.
- Step 4: Pour the coconut custard over the cubed rolls. Let the bread soak for 10 to 15 minutes so it absorbs all the creamy flavors.
- Step 5: Gently fold in the shredded coconut along with the fresh blueberries and chopped strawberries, distributing them evenly.
- Step 6: Transfer the soaked bread mixture into the prepared baking dish. Drizzle the melted butter over the top for a rich finish.
- Step 7: Bake in the preheated oven for 45 to 50 minutes, or until the pudding is golden brown and set in the center.
- Step 8: Allow the pudding to cool slightly before serving. Top with whipped cream, extra fresh berries, toasted coconut flakes, and an optional drizzle of syrup or caramel for an indulgent touch.
Tips & Variations
- For a citrus twist, add a teaspoon of finely grated orange or lime zest to the custard mixture.
- Swap fresh berries for raspberries or thawed frozen berries if fresh aren’t in season.
- To boost texture, sprinkle chopped nuts like pecans or macadamias on top before baking.
- Use coconut cream instead of coconut milk for an even richer pudding.
Storage
Store any leftover pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual servings gently in the microwave until warmed through. The pudding also freezes well—thaw completely in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe dairy-free?
Yes! Use coconut cream or a dairy-free milk alternative in place of half & half or whole milk, and omit any butter or replace it with a vegan butter substitute.
What can I use instead of King’s Hawaiian sweet rolls?
Any soft, slightly sweet bread works well, such as brioche or challah. Just cube it and proceed as usual.
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Coconut Pudding Cups To Go Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Delight in these irresistible Coconut Pudding Cups To Go, combining the soft, sweet texture of King’s Hawaiian rolls soaked in a rich coconut custard, baked to golden perfection, then topped with fresh berries and a hint of toasted coconut. This comforting dessert balances creamy coconut flavors with fresh fruit, perfect for an easy, elegant treat or portable dessert.
Ingredients
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
- 2 tbsp melted butter (for drizzling)
Toppings
- 3/4 cup fresh blueberries
- 3/4 cup fresh strawberries, chopped (or raspberries, thawed if frozen)
- Whipped cream (for serving)
- Extra berries (for garnish)
- Toasted coconut flakes (for garnish)
- Syrup or caramel (optional, for drizzle)
Instructions
- Prep Base: Preheat your oven to 350°F and grease a 9×9 or 8×11 baking dish to prepare for baking. Cube the King’s Hawaiian sweet rolls and place them in a large mixing bowl where they’ll soak up the custard.
- 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 smooth and well combined to create a luscious custard base.
- Soak the Rolls: Pour the coconut custard over the cubed rolls and allow them to soak for 10 to 15 minutes. This soaking helps the rolls fully absorb the rich coconut flavors. After soaking, gently fold in the sweetened shredded coconut along with the fresh blueberries and chopped strawberries, distributing fruit evenly throughout the mixture.
- Assemble and Bake: Transfer the soaked, fruity roll mixture to your prepared baking dish. Drizzle the top evenly with melted butter to help create a golden crust. Bake in the preheated oven for 45 to 50 minutes, until the pudding is golden brown across the top and set in the center.
- Cool and Serve: Remove the baked pudding from the oven and let it cool slightly to set further. Serve topped with a dollop of whipped cream, a scattering of extra fresh berries, toasted coconut flakes for texture, and a drizzle of syrup or caramel if desired for an extra layer of indulgence.
Notes
- Use full-fat coconut milk for the creamiest, richest custard texture.
- Soaking the bread is essential to ensure the pudding is moist and flavorful.
- Fresh or thawed frozen berries can be used based on availability.
- For a dairy-free option, use coconut milk and a non-dairy creamer instead of half & half.
- Allow the pudding to cool enough to set to avoid it being too runny when served.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coconut pudding, King’s Hawaiian rolls, tropical dessert, baked pudding, coconut custard, berry dessert
