Recipe for Coconut Cream Pudding

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Yield:

100 Servings

Ingredients:

Amount	Ingredient
3/4 gal	WATER, COLD
3/8 lb	MILK, DRY NON-FAT L HEAT
2 lb	COCONUT SWEETNED PRE

Instructions:

Instructions: PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES OR UNTIL SMOOTH.

3. FOLD FLAKED, PREPARED, SWEETENED COCONUT INTO PUDDING.

4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.

SERVING SIZE: 1/2 CUP

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