White Chocolate Coconut Pudding
This easy to prepare pudding is a great way to end a tough day on the trail!
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NUTRITION (per serving)
INGREDIENTS
- 1 3.3 oz box (93 g) instant pudding, white chocolate
- ⅔ cup (90 g) milk powder, whole
- 1 cup (80 g) coconut, shredded and unsweetened
- 20 each (75 g) vanilla wafers, crumbled
- 16 oz (480 mL) water
OPTIONAL
- 1 1 oz box (28 g) instant pudding, sugar-free white chocolate (substitution), reduced-sugar option
- ⅔ cup (61 g) milk powder, non-fat (substitution), reduced-calorie option
- ⅔ cup (69 g) cashew milk powder (substitution), vegan option
- 20 each (90 g) vanilla wafers, gluten-free (substitution), gluten-free option, crumbled
INSTRUCTIONS (per serving)
HOME
- Put all ingredients in a large mixing bowl. See the meal prep tip below.
- Stir to mix well.
- Divide into four equal 3 oz (84 g) portions and put into bags or containers for use in the backcountry.
FIELD
- Add 4 oz (120 mL) of very cold water to the bag or container.
- Shake vigorously for approximately 2 minutes.
- Let stand for approximately 3 minutes or until the desired consistency is achieved. If possible, put the bag or container in cold water or snow to further encourage the pudding to thicken.
- Stir to mix well and enjoy!
NOTES
MEAL PREP TIPS
- If you are preparing the meal for long-term storage, consider adding the vanilla wafers shortly before departing for the trip to ensure their freshness.
- If you prefer a smooth pudding texture, you can powder the shredded coconut in a food processor or spice grinder first.
NUTRITION
- Total sugar (per serving): 33 g, including 26 g added sugar
- For a reduced-sugar recipe, use sugar-free instant pudding.
- To reduce calories by 60, use non-fat milk powder.
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