Coconut Pudding Cups To Go

Melissa Jo

No ratings yet

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!

Print Recipe PIN RECIPE Email The Recipe

Prep Time 10

Cook Time 45

Total Time 55

Servings: 12 people

Course: Dessert

Cuisine: American

Ingredients

Bread Pudding Base

1 12-pack King’s Hawaiian Sweet Rolls, cubed
1 13.5 oz can full-fat coconut milk
1 cup half & half or whole milk
3 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tsp vanilla extract
1/2 tsp coconut extract optional, but dreamy
1/2 tsp cinnamon
Pinch of salt
1/2 cup sweetened shredded coconut
2 tbsp melted butter

Festive Add-Ins

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

Method

Prep Base

Preheat oven to 350°F. Grease a 9x9 or 8x11 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).