Coconut Pudding Cups To Go

Coconut Pudding Cups To Go, Made with King’s Hawaiian Rolls, creamy coconut custard, and a festive berry flair—this dessert is soft, sweet, and perfectly portable. Whether you’re headed to a cookout, pool party, or fireworks on the beach, this one’s designed to travel. Served in clear Solo cups and finished with whipped cream and toasted coconut, it’s a Fourth of July showstopper your guests will literally salute. If you want more delicious dessert recipes that are sure to bring home the party click right here!

My go to sweetened coconut, So delicious and so perfect for this dish.

👝 How to Store Leftovers

Store in an airtight container for up to a week

🎥 Items Featured in the Video

🗒 More Delicious Dessert Recipes

🤔 Common Questions

What if I don’t have King’s Hawaiian rolls?

No problem. Any soft, sweet bread like brioche, challah, or even croissants will work well. Just aim for something with a tender crumb to soak up the custard.

Can I use frozen berries?

Yes, just thaw and drain them well before adding to the mix. This helps prevent excess moisture that could make the pudding soggy.

Coconut Pudding Cups To Go

Made with King’s Hawaiian Rolls, creamy coconut custard, and a festive berry flair—this dessert is soft, sweet, and perfectly portable. Whether you’re headed to a cookout, pool party, or fireworks on the beach, this one’s designed to travel. Served in clear Solo cups and finished with whipped cream and toasted coconut, it’s a Fourth of July showstopper your guests will literally salute. If you want more delicious dessert recipes that are sure to bring home the party click right here!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 people

Ingredients
  

Bread Pudding Base

Festive Add-Ins

  • 3/4 cup fresh blueberries
  • 3/4 cup fresh strawberries chopped
  • Or raspberries! Frozen works too—just thaw first.

Instructions
 

Prep Base

  • Preheat oven to 350°F. Grease a 9×9 or 8×11 baking dish. Cube the King’s Hawaiian rolls and set aside in a large bowl.
  • Make the coconut custard:
  • In another bowl, whisk together coconut milk, half & half, eggs, both sugars, vanilla, coconut extract, cinnamon, and salt until smooth.
  • Pour custard over the cubed rolls. Let soak for 10–15 minutes to absorb all that coconutty goodness. Gently fold in the shredded coconut and the fresh blueberries and chopped strawberries.

Bake

  • Transfer to the prepared baking dish. Drizzle melted butter on top. Bake for 45–50 minutes until golden brown and set in the center.

Cool and Top

  • Let cool slightly. Top with whipped cream, a scatter of extra berries, toasted coconut flakes, and a little drizzle of syrup or caramel if you want to go over the top (which we always do).

Video

YouTube video
Keyword big ranch burger melissajo, coco cups melissajo, coconut cups, cups
Tried this recipe?Let us know how it was!


Would you like to save this? 📌

We'll email this post to you, so you can come back to it later!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating