This is surely a week of leftover food recipes. This is a nice little dessert I made up with a can of leftover shredded coconut from making the Carrot Wedding Cake .

Speaking of Leftover Recipes, if you want to check it out, The Leftover Queen Blog is being featured on Slashfood today with my last post, Caribbean Carrot Salad! Thanks so much Slashfood for featuring this awesome salad! We are truly honored!

Now onto the leftover coconut recipe. The only baking coconut that I can find anymore that does not have propylene glycol in it are the cans of Angel Flake (not the bags). I am going to be looking for organic dessicated coconut at my health food store the next time I go. But I bought the Angel Flake cans for the Cake. I had a half a can of the coconut left. I always have coconut milk on hand, and so I decided to bring the two together to make a pudding. I added some instant tapioca (still have not been lucky in finding tapioca pearls around here) because I really love the texture. This pudding is slice-able once it has been refrigerated for about an hour or two. It has a very nice coconut flavor, and is not too heavy.

Again, for those of you watching your food intake, I have the nutritional information at the bottom of the recipe.


2 c coconut milk
¾ cup nonfat organic milk
¼ cup 100 % pure  maple syrup
1 tsp vanilla extract
3 TBS instant tapioca
¾ cup Angle Flake (in a can) coconut, shredded
4 TBS non-GMO cornstarch
1 tsp cinnamon


Mix all the liquids in a bowl, and whisk together. In a small bowl, mix together all the dry ingredients.
Place dry ingredients in a saucepan, and over medium heat slowly pour liquids in a steady stream, while whisking. Cook until pudding begins to bubble. Stir until thick, and transfer to 6 small bowls. Serve hot or cold. Serves 6. Drizzle with chocolate sauce (we used Trader Joe’s Midnight Moo’s) for some added pizazz!

Per Serving: Calories: 278 grams, Carbs: 27grams, Fat: 19 grams, Protein: 3 grams