Best 12 Orange Coconut Cream Pudding Recipes

ORANGE COCONUT CREAMS

Steps:

• In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

ORANGE COCONUT CREAM PUFFS

Steps:

• Preheat oven to 425F. Line a baking sheet with parchment or a silicon baking mat.
• Whisk eggs together in a measuring cup or small bowl and set aside.
• Melt butter in heavy sauce pan over med-low heat with coconut milk, water, salt, and sugar.
• Once melted, add all flour at once stirring constantly with a wooden spoon for about 3 minutes to evaporate some of the water and bring together into a mass that pulls away from the sides of the pan.
• Remove from heat. Add 2/3 of whisked eggs stirring vigorously for about 1 minute. When incorporated, assess and add more egg a little at a time stirring vigorously after each addition until paste is smooth and glossy and forms a "V" when the spoon is pulled away.
• Add mounds of ~2 heaping tsp to lined baking sheet in either of the following ways.
• Add to pastry bag and pipe with a large star tip in a spiral.
• Use two spoons to form approximate spheres.
• Wet fingers can be used to press down peaks or reshape odd lumps.
• Bake at 425° F for 10 minutes until just starting to turn golden brown. Do not open the oven during this time. Reduce heat to 375° and bake for a further 8-10 minutes until fully golden brown and crunchy.
• Remove from oven. Use the handle of a wooden spoon or a large chopstick to poke a hole in the side or bottom of each puff as soon as possible, allowing remaining steam to escape so that the pastry doesn't become soggy. Allow to cool completely.
• Beat cold cream with a whisk or handheld mixer until soft peaks form.
• Sprinkle orange zest and sifted powdered sugar evenly over surface of cream. Beat further until fairly stiff and sugar is evenly distributed.
• Fold in orange juice carefully so you do not deflate the cream. Cover and set aside in fridge until ready to assemble.
• If coconut is not already toasted: spread evenly on a lined baking sheet and toast in a 300° F oven for 3-5 minutes until just starting to turn golden. Remove from oven and set aside to cool before assembly.
• Once puffs and cream are completely cool:
• Fill a piping bag or syringe fitted with a filling/injection tip with the beaten cream.
• Pipe cream into puffs through the previous perforation until puff is sturdy to a gentle squeeze, but not bursting. You may need to adjust the angle of the piping tip several times to navigate the pockets inside the choux. Repeat with remaining puffs and cream.
• Place filled puffs in freezer while heating chocolate ganache.
• Melt white chocolate and coconut cream in a double boiler or heat proof bowl sitting on a pot of simmering water. Do not allow water to touch bottom of bowl.
• When mostly melted, stir until completely incorporated. Turn off heat but leave bowl sitting over hot water.
• Remove filled puffs from freezer. Holding the base of the puff with your fingers, dip top into ganache, rotating until about half of puff is coated. Flip and rest coated puff chocolate side up on the tray.
• Repeat with another puff. Once that puff is coated. Take first puff and gently roll ganache in cooled coconut flakes. If it is very warm in you work space, you may need to coat 2 puffs in chocolate before coating first one in coconut. Repeat pattern with remaining puffs.
• Once all puffs are coated, move to fridge to allow ganache to set completely, about 15-30 minutes.
• Best if served immediately, but can be stored in an airtight container in the fridge for several hours or in the freezer for several days. If frozen, allow to defrost on a plate or open baking tray before serving.

ORANGE COCONUT PUDDING

Steps:

• Preheat the oven to 180°C. Lightly grease 6 deep ramekins or cups.
• Heat the milk to just below boiling point. Add the butter and breadcrumbs. Remove from the heat and leave to rest for 10 minutes.
• Beat the egg yolks together with the sugar, salt and orange rind. Stir in the coconut. Slowly blend in the milk mixture and the cream.
• Pour the coconut mixture into the ramekins to 2/3 full. Bake until firm and lightly browned, about 30 minutes.
• For the topping, beat the egg whites with the sugar and cream of tartar until light and fluffy.
• Remove the ramekins from the oven and top each one with about 15ml (1 tbsp) of the meringue mixture.
• Return the ramekins to the oven and bake until the meringue is slightly browned, about 10 minutes.

ORANGE COCONUT CREAM PUDDING

Steps:

• Combine mix and milk in a 11/2-qt. microwave-safe bowl, blend well.
• Cook at HIGH 3 minutes. Stir well and cook 2 minutes longer; then stir again and cook 1 minute more or until mixture comes to a boil.
• Stir in orange juice and rind.
• Spoon into individual dessert dishes.
• Chill.

ORANGE COCONUT RICE PUDDING WITH HOMEMADE VANILLA SUGAR

Steps:

• Add the rice, salt, 1 can of coconut milk and 1 1/2 cups water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover the pan and cook until almost all of the liquid is absorbed, about 18 minutes.
• Meanwhile, add the Vanilla Sugar, orange zest and remaining can of coconut milk to a small saucepan. Bring the mixture to a low simmer, stirring regularly, until the sugar has dissolved, about 3 minutes. Once the mixture is at a simmer, turn off the heat.
• After the rice has cooked for 18 minutes, add the coconut milk-orange zest mixture to the rice and continue to cook over low until the rice is very tender and creamy, an additional 15 minutes.
• Add the sugar to a food processor fitted with the blade attachment. Slice open the vanilla bean pods and use the back of a knife to scrape out the seeds. Add the seeds to the food processor with the sugar and blend for about a minute, until the vanilla beans are evenly distributed. Pour the vanilla sugar into an airtight container and add 1 of the scraped vanilla bean pods.

ORANGE CREAMSICLE SUMMER PUDDING RECIPE BY TASTY

Steps:

• Make the orange mascarpone cream: In a small bowl, combine the cold water and gelatin, stirring with a fork to dissolve and break up any clumps. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 15-20 seconds, or until the gelatin is melted.
• Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, 1-2 minutes. Add the mascarpone, granulated sugar, orange zest, lemon juice, vanilla, orange liqueur, and heavy cream and mix until light and fluffy, 3-4 minutes. Add the melted gelatin and mix until combined, about 1 minute. Add the mandarin orange slices and gently fold with a rubber spatula until evenly incorporated. Refrigerate until ready to use.
• Make the ladyfinger soak: Line a 2-quart bowl with enough plastic wrap to hang over the edges by at least 4 inches (10 cm) all around. Spray the plastic wrap with nonstick spray.
• In a medium heatproof bowl, combine the orange gelatin powder and boiling water. Whisk until the gelatin is mostly dissolved, 1-2 minutes. Add the orange juice and stir to combine.
• Submerge 3 ladyfingers at a time in the orange juice mixture for 30-40 seconds, until the ladyfingers absorb the mixture, but not so long that the cookies begin to dissolve. Arrange the soaked ladyfingers on the bottom and up the sides of the prepared bowl, leaving 3 ladyfingers unsoaked for the final assembly. Scoop the orange mascarpone cream over the ladyfingers in the bowl and smooth the top. Dip the remaining ladyfingers in the soaking liquid and place over the center of the cream.
• Fold the ladyfingers around the edges of the bowl over the cream. (If the ladyfingers are too stiff to fold over easily, use kitchen shears to trim each ladyfingers flush with the orange mascarpone cream, then lay the trimmed pieces on the cream where they would fold over).
• Cover the pudding with another sheet of plastic wrap. Place a small plate on top and weigh down with a can. Refrigerate for at least 6 hours, up to overnight.
• When ready to serve the pudding, remove the plate and the can and peel back the plastic. Place a serving platter over the bowl and quickly flip both the bowl and platter over to invert the pudding. Remove the bowl and plastic wrap.
• Top the pudding with whipped cream and garnish with the mandarin oranges and mint leaves. Slice and serve.
• Enjoy!

ORANGE AND COCONUT CREAM SMOOTHIE

Steps:

• Combine coconut cream, orange juice, and ginger in a blender. Blend until smooth.

COCONUT CREAM PUDDING

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.

COCONUT ORANGE BREAD PUDDING

Steps:

• Tear the bread into 1/2-inch chunks. In a food processor, whirl the chunks into coarse crumbs (or finely chop with a knife); you should have about 1 quart. Pour into a buttered 3-quart shallow casserole; spread level.
• In food processor, whirl cheese and 1/4 cup syrup until blended; or in a bowl, with a mixer on medium speed, beat until blended. Spoon evenly over bread (it doesn't need to cover bread completely).
• In a bowl, whisk eggs to blend with 1/2 cup syrup, coconut milk, orange peel, orange juice, and nutmeg. Pour evenly over cheese mixture and bread. Cover casserole; chill at least 2 hours.
• Bake, uncovered, in a 350°F regular or 325 convection oven until center barely jiggles when casserole is gently shaken, 40 to 50 minutes. Sprinkle top evenly with coconut and nuts; continue baking until coconut is lightly browned, 7 to 9 minutes.
• Heat remaining 1 cup syrup in a microwave-safe pitcher in a microwave oven at full power (100%) until warm, about 40 seconds. Serve pudding at once. Add syrup to taste.
• Time does not include minimum 2 hour chill time.

LIGHT CHOCOLATE FUDGE ORANGE CREAM PUDDING

Steps:

• Pour milk, orange juice and extract into a medium bowl.
• Stir in pudding mix; whisk for 2 minutes, stand for 2 minutes.
• Fold in whipped topping.

COCONUT PUDDING

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.

ORANGE COCONUT CUSTARD

Steps:

• In a saucepan, combine the sugar, flour and salt. Gradually add the milk; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 1-2 minutes. Remove from the heat; cool slightly. Stir in extracts., In four individual dessert glasses or bowls, layer the custard, whipped cream, orange sections and coconut. Refrigerate until serving.