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Coconut Vanilla Cream Puddings (instant) for 100


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

1 3/4 quart (2 lb) milk, nonfat, dry
2 1/3 gallon water
1-No. 10 can (5 lb) vanilla dessert powder, instant
2 1/4 quart (1 lb 8 oz) coconut, prepared, sweetened, chopped

Reconstitute milk and water. Chill to 50 degrees F. Place in mixer bowl. Use whip at low
speed. Add dessert powder; whip 15 seconds or until mix is blended. Scrape down sides
and bottom of bowl. Use whip at medium speed; whip 2 minutes or until pudding is smooth.
Stir in chopped coconut. Pour about 1 gallon pudding into each pan. Cover; refrigerate at
least 40 minutes or until ready to serve.

NOTE:
2 1/2 gallon other types of milk may be substituted for nonfat dry milk and water.




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