Best 11 Mac Cheese Corn Coconut Pudding Recipe By Tasty Recipes

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If you're looking for a unique and delicious recipe that combines classic comfort food with tropical flavors, look no further than the Mac Cheese Corn Coconut Pudding recipe by Tasty. This dish is a creative fusion of macaroni and cheese, corn, and coconut, resulting in a creamy, cheesy, and tropical pudding-like dish that is sure to please everyone at your table. The recipe is surprisingly easy to make and requires only a few simple ingredients, making it a great choice for a quick and easy meal. So gather your ingredients and get ready to embark on a culinary journey that will transport your taste buds to a tropical paradise.

Check out the recipes below so you can choose the best recipe for yourself!

MAJA BLANCA (COCONUT PUDDING)



Maja Blanca (Coconut Pudding) image

This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.

Provided by Your Cooking Papa

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h25m

Yield 10

Number Of Ingredients 7

½ cup water
½ cup cornstarch
1 cup coconut milk
¾ cup water
½ cup white sugar
¼ cup fresh sweet corn kernels
¼ cup sweetened flaked coconut

Steps:

  • Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
  • Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
  • Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

Nutrition Facts : Calories 119.4 calories, Carbohydrate 18.2 g, Fat 5.4 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 4.8 g, Sodium 10.3 mg, Sugar 10.8 g

CORN AND COCONUT PUDDING



Corn and Coconut Pudding image

Provided by Melissa Roberts

Categories     Milk/Cream     Vegetable     Dessert     Quick & Easy     Coconut     Corn     Summer     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 (dessert) servings

Number Of Ingredients 7

3 1/4 cups corn (from 4 ears; reserve cobs)
1 cup well-stirred unsweetened coconut milk
1 cup whole milk
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1/8 teaspoon cinnamon plus additional for sprinkling

Steps:

  • Scrape cobs with a knife over a bowl to extract "milk." Blend corn and its milk with remaining ingredients and a pinch of salt in a blender until smooth. Force through a sieve into a heavy medium saucepan, pressing hard on and then discarding solids. Bring mixture to a boil over medium heat, whisking constantly, then boil, whisking, 5 minutes. Divide among 6 (6-ounce) custard cups and chill, uncovered, until cool, at least 30 minutes.
  • Sprinkle with cinnamon before serving.

CHEESY CORN PUDDING



Cheesy Corn Pudding image

Provided by Aida Mollenkamp

Categories     side-dish

Time 1h5m

Yield 8 to 10 servings

Number Of Ingredients 10

3 tablespoons unsalted butter, plus more for coating
2 medium garlic cloves, finely chopped
1/2 white onion, finely diced
Salt and freshly ground black pepper
3 large eggs
1 cup half-and-half
1/4 teaspoon ground nutmeg
3 cups fresh or defrosted frozen corn kernels
1 cup shredded Gruyere (about 4 ounces)
1/4 cup all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F and arrange a rack on the bottom rim. Coat a 2-quart baking dish with butter and set aside. Bring a large pot of water, over low heat, to a simmer.
  • Melt 3 tablespoons butter in a medium frying pan over medium heat. When it foams, add the garlic, onions, salt, and black pepper. Cook until softened, about 5 minutes. Set aside to cool slightly.
  • Meanwhile, separate egg yolks and whites. In a large bowl, whisk the egg yolks, half-and-half and nutmeg together. Stir in the corn, cheese, and cooled onion mixture. Finally mix in the flour and combine well.
  • Beat the egg whites until they just hold onto the whisk, (soft peaks). Stir in about 1/3 of the whites into the batter, then gently fold in the rest of the whites. Turn the batter into the prepared dish and set inside a roasting pan or baking dish. Fill the pan halfway with simmering water and put in the oven. Bake until the pudding is golden brown and set in center, about 30 to 45 minutes. Serve warm.

MAC & CHEESE & CORN COCONUT PUDDING RECIPE BY TASTY



Mac & Cheese & Corn Coconut Pudding Recipe by Tasty image

Here's what you need: unsalted butter, pasta shells, yellow corn kernels, all purpose flour, coconut milk, large eggs, grated parmesan cheese, shredded mozzarella cheese, salt and pepper, fresh cilantro

Provided by Hidemi Walsh

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

1 tablespoon unsalted butter
¾ cup pasta shells, uncooked
1 cup yellow corn kernels, frozen or canned (if frozen, thawed, if can, drained)
1 tablespoon all purpose flour
2 cups coconut milk, in a carton, unsweetened
3 large eggs, beaten
¼ cup grated parmesan cheese
1 cup shredded mozzarella cheese
salt and pepper, to taste
fresh cilantro, for garnish, chopped

Steps:

  • In a 9-10 inch skillet, melt butter over medium heat. Add macaroni and corn. Sauté about 30 seconds. Stir in flour and coconut milk. Cook, stirring occasionally until macaroni are al dente or your desired doneness.
  • Stir in eggs until eggs become fluffy. Then, stir in parmesan cheese and mozzarella cheese until well blended. Add salt and black pepper to taste.
  • Cover with a lid, reduce heat to low and cook until the cheese melts.
  • Turn off the heat, uncover and sprinkle cilantro or parsley over the top.
  • Serve warm.

Nutrition Facts : Calories 607 calories, Carbohydrate 37 grams, Fat 41 grams, Fiber 1 gram, Protein 24 grams, Sugar 3 grams

MOM'S TEXAS DELIGHT



Mom's Texas Delight image

You've never had a pudding dessert this good! It is elegant and delicious. Everyone will want the recipe. This is NOT your ordinary pudding dessert! It is well worth your efforts.

Provided by NIXIECHICK

Categories     Desserts     Custards and Pudding Recipes

Time 1h

Yield 12

Number Of Ingredients 10

1 cup all-purpose flour
½ cup finely chopped pecans
½ cup butter or margarine, melted
1 (8 ounce) package cream cheese, room temperature
1 cup confectioners' sugar
1 cup frozen whipped topping, thawed
2 (3.5 ounce) packages instant coconut cream pudding mix
2 cups milk
3 cups frozen whipped topping, thawed
½ cup chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees F). In a medium bowl, stir together the flour, 1/2 cup pecans and melted butter or margarine. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes in the preheated oven, then chill until cold.
  • In a medium bowl, mix together the cream cheese and confectioners' sugar until smooth. Stir in the whipped topping. Drop spoonfuls onto the chilled crust, and spread evenly. Return to the refrigerator while you prepare the next layer.
  • In a medium bowl, mix together the pudding mixes and milk. Yes this is half as much milk as the package states. Spread over the cream cheese layer. Chill until set.
  • Spread remaining whipped topping over the top, and garnish with chopped pecans.

Nutrition Facts : Calories 444.1 calories, Carbohydrate 42.9 g, Cholesterol 44.1 mg, Fat 28.9 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 15.9 g, Sodium 304.6 mg, Sugar 28.9 g

COCONUT PUDDING



Coconut Pudding image

This delicious coconut pudding has a creme brulee richness and exotic taste. Yum! Shake a dash of cardamom or cinnamon on top of each serving, if desired.

Provided by photobug843

Categories     Desserts     Custards and Pudding Recipes

Time 25m

Yield 4

Number Of Ingredients 6

2 cups coconut milk
⅓ cup white sugar
2 tablespoons cornstarch
2 tablespoons butter
2 egg yolks
1 teaspoon coconut extract

Steps:

  • Combine coconut milk, sugar, cornstarch, butter, egg yolks, and coconut extract in a medium saucepan over medium heat. Whisk to combine and melt butter and continue to cook until thickened, 4 to 7 minutes.
  • Pour pudding into individual portions and refrigerate to cool before serving, at least 15 to 20 minutes.

Nutrition Facts : Calories 382.1 calories, Carbohydrate 23.8 g, Cholesterol 117.7 mg, Fat 32.1 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 25.8 g, Sodium 60 mg, Sugar 16.7 g

MAJA BLANCA ESPECIALE (CORN AND COCONUT CREAM PUDDING)



Maja Blanca Especiale (Corn and Coconut Cream Pudding) image

A comfort food commonly shared in Filipino potlucks and afternoon parties. It can be a dessert or a snack and is best served with iced tea or fruit juice.

Provided by Roselle

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h30m

Yield 12

Number Of Ingredients 8

1 cup coconut cream
1 ½ cups cornstarch
1 ¾ cups white sugar
4 cups unsweetened coconut cream
2 tablespoons light butter
2 teaspoons vanilla extract
1 (14.75 ounce) can cream-style corn
1 cup frozen corn

Steps:

  • Latik topping: Boil 1 cup of coconut cream in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 15 minutes. Continue cooking until the milk solids become golden brown. Drain oil.
  • Grease two 9 inch round pans and set aside. Mix cornstarch and sugar in a bowl and set aside.
  • Heat 4 cups of coconut cream, butter, vanilla extract, cream-style corn and corn in a saucepan over medium-low heat and bring to a simmer. Slowly add the cornstarch mixture, stirring constantly to prevent any lumps, about 10 minutes. Pour the hot mixture into the prepared pans and allow to set. Sprinkle latik on top. Cool before slicing and serving.

Nutrition Facts : Calories 556.5 calories, Carbohydrate 69.1 g, Cholesterol 2.5 mg, Fat 32.3 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 28.3 g, Sodium 126.2 mg, Sugar 41.1 g

COCONUT CREAM PUDDING



Coconut Cream Pudding image

"A golden baked meringue makes the crowning touch to this mouthwatering dessert."-Verona Koehlmoos, Pilger, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 9 servings.

Number Of Ingredients 6

1-1/4 cups sugar, divided
1/4 cup cornstarch
3 cups milk
4 eggs, separated
1 cup sweetened shredded coconut
1 teaspoon vanilla extract

Steps:

  • In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.

Nutrition Facts : Calories 257 calories, Fat 9g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.

CHEDDAR CORN PUDDING WITH BACON



Cheddar Corn Pudding with Bacon image

This cheddar corn pudding can be prepared ahead and refrigerated overnight. Remove from the refrigerator for 30 minutes before baking. -Lynn Albright, Fremont, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 12

1 tablespoon olive oil
3/4 cup chopped sweet onion
3/4 cup chopped sweet red pepper
4 large eggs, room temperature
1 cup heavy whipping cream
1 teaspoon baking soda
1 teaspoon hot pepper sauce
1/2 teaspoon salt
2 cups fresh or frozen corn
2 cups crushed cornbread stuffing
1/2 pound bacon strips, cooked and crumbled
1-1/2 cups shredded sharp cheddar cheese, divided

Steps:

  • Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, heat oil over medium heat. Add onion and red pepper; cook and stir until crisp-tender, 6-8 minutes. Remove from skillet; set aside. In a large bowl, whisk eggs, cream, baking soda, hot pepper sauce and salt. Stir in corn, stuffing, bacon, 1 cup cheese and onion mixture. Transfer to skillet. Bake, uncovered, 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake until puffed and golden brown, 5-10 minutes longer. Let stand 10 minutes before serving.

Nutrition Facts : Calories 516 calories, Fat 36g fat (18g saturated fat), Cholesterol 211mg cholesterol, Sodium 1117mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

SUPER EASY AND TASTY CREAMY CORN PUDDING



Super Easy and Tasty Creamy Corn Pudding image

A great side dish with Mexican food such as tacos or enchiladas! Feel free to substitute cumin for the nutmeg if you'd like for a totally different twist on this recipe.

Provided by januarybride

Categories     < 60 Mins

Time 55m

Yield 9 serving(s)

Number Of Ingredients 7

2 eggs, beaten
1/2 cup unsalted butter, melted
8 ounces sour cream
1 (8 ounce) box Jiffy corn muffin mix
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, undrained
1/2 teaspoon ground nutmeg

Steps:

  • Mix all ingredients in a bowl.
  • Pour mixture into a greased 8x8 pan for approximately 50 minutes at 350 degrees.

Nutrition Facts : Calories 343.5, Fat 20.7, SaturatedFat 11.2, Cholesterol 86.3, Sodium 604.7, Carbohydrate 36.5, Fiber 3.2, Sugar 8, Protein 6.2

CHINESE COCONUT PUDDING



Chinese Coconut Pudding image

Here is the recipe for the lusciously light, snow-white, squares of coconut pudding that is served at Chinese dim sum. Simple to make and delicious! Because of the risk of salmonella in raw egg whites, I would substitute the appropriate amount of pasteurized egg whites, or egg whites reconstituted from a powder.

Provided by YI-FUN HSUEH

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 8

Number Of Ingredients 6

2 tablespoons unflavored gelatin
1 ⅜ cups boiling water
1 (5 ounce) can evaporated milk
1 cup white sugar
1 teaspoon coconut extract
2 egg whites

Steps:

  • Lightly grease a 1-quart mold.
  • In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature.
  • Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.

Nutrition Facts : Calories 125.5 calories, Carbohydrate 26.8 g, Cholesterol 5.1 mg, Fat 1.3 g, Protein 2.1 g, SaturatedFat 0.8 g, Sodium 32.4 mg, Sugar 26.8 g

Tips:

  • For the Mac and Cheese Corn Pudding, use a sharp cheddar cheese for a bolder flavor.
  • For a creamier texture, use heavy cream instead of milk.
  • Be sure to cook the corn kernels before adding them to the pudding mixture.
  • For the Coconut Pudding, use full-fat coconut milk for a richer flavor and texture.
  • Chill the coconut pudding for at least 4 hours before serving for the best flavor and texture.

Conclusion:

These three recipes are all delicious and easy to make. The Mac and Cheese Corn Pudding is a hearty and comforting dish that is perfect for a weeknight meal. The Coconut Pudding is a light and refreshing dessert that is perfect for a summer party. And the Corn Fritters are a crispy and flavorful snack that can be enjoyed any time of day. So next time you're looking for a new recipe to try, be sure to give one of these a try!

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