Frank's Recipes! Coconut Vanilla Cream Pudding (cooking type) for 100

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Coconut Vanilla Cream Pudding (cooking type) for 100

Servings: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan

8 3/4 cups (2 lb 8 oz) milk, nonfat, dry
1 1/2 quart water
3-No. 2 1/2 can (4 lb 8 oz) vanilla dessert powder, cooking type
9 3/4 quart water, hot (about 190 degrees F.)
2 cups (1 lb) butter or margarine (optional)
2 tablespoon vanilla (optional)
2 1/4 quart (1 lb 8 oz) coconut, prepared, sweetened, chopped

Combine milk and dessert powder. Add water and stir until smooth. Stir mixture into hot
water; heat slowly, stirring constantly, until pudding thickens and starts to boil. Turn
off heat. Add butter or margarine and vanilla. Stir until blended. Stir in chopped
coconut. Pour about 4 1/2 quart pudding into each pan. Cover; refrigerate until ready to
serve.

NOTE:
3 gallon other types of milk may be substituted for nonfat dry milk and water. Omit butter.