Tropical Pina Colada Pudding Dessert

  • 2 – 3.4 oz. instant coconut cream or vanilla pudding
  • 2 1/2 cup milk & 1/2 cup Texas Brew Pina Colada Coconut Cream Sauce
  • 1 pint heavy whipping cream, whipped or (Cool-Whip)
  • Summer Fruits, diced (we used mango, strawberries, pineapple and bananas)
  1. Soak fruits in additional 1/4 cup of sauce and set aside.
  2. Mix together pudding, milk and sauce.
  3. Pour into 8×8 pan. Using a slotted spoon, (drain juice) put a layer of fruit on top of the pudding and then a layer of whipped cream.
  4. Top with flaked coconut.
  5. Decorate as you with halved strawberries dipped in sugar strawberries and/or chopped nuts, or as you wish.

Try serving in individual parfait cups or use this recipe with cubed yellow or white cake to make a trifle.

Photos By Heather Gill Photography

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