White Chocolate Coconut Pudding
Creamy white chocolate and coconut make this an easy, indulgent trail dessert. Just add cold water, shake, and let it thicken while you settle into camp.
EQUIPMENT
- medium mixing bowl
- mixing spoon
- coffee or spice grinder, optional
- vacuum sealer, optional
- 4 vacuum seal bag, optional
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
Dietary substitutions available — see Substitutions below.
INSTRUCTIONS (per serving)
HOME
- Combine the pudding mix, milk powder, and shredded coconut in a mixing bowl.
- Stir until evenly combined.
- Divide the pudding mixture evenly among 4 bags or containers.
- Divide the crumbled vanilla wafers evenly among 4 separate bags or containers and pair one with each serving. See meal prep tip below.
FIELD
- Add 4 oz (120 mL) very cold water to the pudding mixture.
- Shake vigorously for approximately 2 minutes.
- Let stand for approximately 3 minutes, or until the desired consistency is reached.
- If available, place the bag or container in cold water or snow to help the pudding chill and thicken.
- Stir in the crumbled vanilla wafers and enjoy.
NOTES
SUBSTITUTIONS
- Reduced-Sugar: Replace the white chocolate pudding mix with sugar-free white chocolate instant pudding mix.
- Gluten-Free: Replace the vanilla wafers with gluten-free vanilla wafers. Verify that the pudding mix and other packaged ingredients are gluten-free.
MEAL PREP TIPS
- Long-Term Storage: If preparing the meal more than 30 days before your trip, vacuum seal the vanilla wafers for freshness or pack them separately just before departure.
- Smoother Texture: For a smoother pudding, grind the shredded coconut into a powder using a food processor or spice grinder before mixing.
RECIPE LABELS
- Our downloadable recipe labels are designed to print on Avery #18163 (2" x 4") Shipping Labels.