Easy Pennsylvania Dutch Cracker Pudding

READY IN: 20mins
Recipe by Kats Mom

This is one of my favorite puddings. The surprising mixture of the saltiness of the crackers mixed with the sweetness of the coconut is amazing. If you need to avoid salt, you could use graham crackers. Excellent with whipped cream and even better the next day. A lovely way to use up milk nearing its expiration date. Do *not* omit crackers as that is what thickens the pudding. Preparation time includes cooking time.

Top Review by pdgrovebaskets

I have to say I was SO happy to find this recipe online. All my life I've loved this special treat in our family. While my mom would make it any time of the year its something that is a MUST on the Easter dinner table. This is very close to our family recipe and the only reason I didn't give it five stars is that I think it would be even better with more coconut. A hint for others, we don't use saltine crackers, we use what are called "oyster crackers" which obviously, are make to eat in oyster stew. I've also have ALWAYS wondered the origin of this recipe as no one has ever heard of it despite living in an area where lots of Pennsylvania Dutch recipes exist. But this one, somehow only my family seems to attached themselves to this. My own side of the family comes from the Lancaster area through the Mennonites so we have lots of their classic foods. Also, in the directions it says to chill it which you can certainly do. I like this recipe both warm and cold, but truthfully, my very favorite way to enjoy it is warm, in fact, a bit closer to room temperature but warm. It is SO good like this. I'm just tickled to find it.

Ingredients Nutrition

  • 4 cups milk
  • 1 cup saltine crackers, crushed
  • 2 eggs
  • 34 cup sugar
  • 12 cup shredded coconut (desicated)
  • 12 teaspoon vanilla


  1. Bring milk to a simmer in a medium pan (do not boil).
  2. Mix crackers, sugar and coconut in a medium bowl.
  3. Stir cracker mixture into milk in the pan.
  4. Beat eggs in the medium bowl you just emptied.
  5. Stir a few spoonfuls of the hot pan mixture into the beaten egg.
  6. Now add egg mixture to pan and gently boil about 3 minutes, stirring constantly.
  7. Stir in vanilla.
  8. Chill and serve.

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