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    You are in: Home / Recipes / Coconut Cream Pudding With Cinnamon Recipe
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    Coconut Cream Pudding With Cinnamon

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Montana Heart Song's Note:

    I started to make a vanilla cream pudding and then decided to add coconut and cinnamon. Rich and creamy. You may add bananas if you wish. It is a good filling for a cream pie or just a pudding with garnish if you wish.

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    Ingredients:

    Serves: 8

    Yield:

    1/2 cup ...

    Units: US | Metric

    Directions:

    1. 1
      In heavy 2 quart saucepan, add milk, beaten eggs, sugar, vanilla, cinnamon and salt.
    2. 2
      Use a large whisk to mix and stir.
    3. 3
      Heat on medium heat, and whisk.
    4. 4
      It will start to become a custard like consistency. Cook a few minutes.
    5. 5
      Take off heat.
    6. 6
      Mix cornstarch with water in small bowl.
    7. 7
      Add to pudding mixture.
    8. 8
      Turn heat on low and cook until thickened and creamy. Use a whisk to mix and stir while cooking.
    9. 9
      Fold in coconut.
    10. 10
      Cool in the refrigerator.
    11. 11
      Serve as a pudding with whipped cream and cherries on top or pour into a baked pie crust shell and chill until serving.
    12. 12
      Note: To make a deep dish pie, add 1 1/2 cups of Cool Whip or Whipped Cream to pudding before filling the pie crust.
    13. 13
      Note: Pumpkin pie spice may be substituted for cinnamon if you wish.

    Ratings & Reviews:

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    Nutritional Facts for Coconut Cream Pudding With Cinnamon

    Serving Size: 1 (167 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 180.2
     
    Calories from Fat 77
    42%
    Total Fat 8.5 g
    13%
    Saturated Fat 5.3 g
    26%
    Cholesterol 96.3 mg
    32%
    Sodium 176.9 mg
    7%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 0.4 g
    1%
    Sugars 11.6 g
    46%
    Protein 6.6 g
    13%

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