If your backpacking dessert experience stops at freeze-dried ice cream, prepare to be pleasantly surprised! Backcountry Foodie’s instant pudding recipes are just about as easy as opening that pouch of ice cream and (if you ask us) much more satisfying. This backpacking instant pudding recipe contains just four simple ingredients that will generally be available at any grocery store. Also, it is several dollars cheaper than commercial freeze-dried ice cream pouches and packs almost 300 more calories per serving.
As Seen in Backpacker Magazine
Backpacker Magazine gave our Garlic Parmesan Ramen recipe a real-world test — and it passed with flying colors. Watch the quick video below to see how easy it is to prepare (and why it’s become a trail favorite).
You might wonder why a dietitian is trying to convince you to eat backpacking desserts. Isn’t there something wrong with that??
The answer is no – dessert can be a great way to get in the additional nutrition necessary to recover after a hard hike and prepare your body for the next day. Long-distance hikers are more likely to undereat, increasing their risk of injury. Tempting backpacking recipes like this one can help to fill the gaps. So, don’t hesitate to add a daily dessert to your meal plan. It’ll be well worth the extra few ounces!
If you’re concerned about including added sugar in your hiking diet, you might enjoy this post, which explores the science behind added sugar and hiking performance.
If you enjoy our White Chocolate Coconut pudding recipe, try our Trailside Tiramisu backpacking dessert recipe as well!
White Chocolate Coconut Pudding
Rate This Recipe
View Comments / Leave A ReviewNUTRITION (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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