1-Step 1: Toast the Coconut Preheat your oven to 425°F. This high temperature allows the coconut to toast quickly and evenly. Line a rimmed baking sheet with parchment paper this prevents sticking and makes cleanup a breeze. Spread the entire 14 oz bag of shredded sweetened coconut in an even, single layer across the prepared baking sheet. It’s important not to pile the coconut too high, as this leads to uneven toasting. Bake the coconut for 3 minutes, then remove the pan from the oven and give it a good stir with a spatula. Return it to the oven and bake for another 3 to 4 minutes, watching closely during the final minutes. Coconut can go from perfectly golden to burnt very quickly. Once the coconut is evenly toasted and fragrant, remove it from the oven and let it cool completely on the baking sheet. This cooling step is essential because hot coconut would melt your pudding mixture.

2-Step 2: Prepare the Pudding Base While the coconut cools, move on to the pudding mixture. In a large mixing bowl, combine both boxes (3.4 oz each) of instant coconut pudding mix with 2 cups of cold whole milk. Pour in the entire 14 oz can of sweetened condensed milk. Using a whisk, beat the mixture vigorously for about 2 minutes until smooth and slightly thickened. The pudding will continue to set as it sits, so don’t worry if it seems a bit thin initially. Let the mixture rest for 3 minutes to allow the pudding to fully activate.

3-Step 3: Make the Whipped Cream In a separate bowl (ideally chilled beforehand), pour in 1 ½ cups of cold heavy whipping cream. Add ⅓ cup of powdered sugar and 2 teaspoons of vanilla extract. For the best whipped cream, make sure both the cream and bowl are cold. Using an electric hand mixer or stand mixer fitted with the whisk attachment, beat the cream starting on low speed and gradually increasing to medium-high. Continue beating until stiff peaks form this means when you lift the beaters, the cream holds its shape and stands up straight without drooping.

4-Step 4: Combine Pudding and Whipped Cream Now comes the gentle part. Using a rubber spatula, fold the whipped cream into the pudding mixture in three additions. Folding rather than stirring keeps the mixture light and airy. Simply cut down through the center, scrape along the bottom of the bowl, and flip the mixture over itself. Rotate the bowl as you go. Continue folding until no white streaks remain and the mixture is uniformly combined. The result should be a fluffy, mousse-like consistency.

5-Step 5: Layer the Pudding Now for the fun part assembling your creation. You can use a large trifle bowl, a 9×13-inch dish, or individual serving jars or glasses. Start by placing a layer of vanilla wafers across the bottom, using about one-third of the box. Next, sprinkle one-third of your toasted coconut over the wafers. Then, spread one-third of the pudding mixture evenly on top. Repeat this process two more times: wafers, toasted coconut, and pudding. Reserve a small amount of the toasted coconut for garnishing the top before serving.

6-Step 6: Chill and Serve Cover your assembled pudding with plastic wrap. For the best results, press the plastic wrap directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours before serving. This chilling time allows the flavors to meld together and the vanilla wafers to soften slightly, creating that signature pudding texture everyone loves. When ready to serve, sprinkle the reserved toasted coconut on top for a beautiful finishing touch. If you want more ideas for homemade coconut pudding variations, there are plenty of creative options to explore.