Recipe#413

Servings: YIELD: 100 Portions (3 Pans)
Portions: 1/2 Cup Each
Pan Size: 12 by 20-inch Steam Table Pan
Temperature:

INGREDIENTS

8 3/4 cups (2 lb 8 oz) milk, nonfat, dry
1 1/2 qt. water
3-No. 2 1/2 cn (4 lb 8 oz) vanilla dessert powder, cooking type
9 3/4 qt. water, hot (about 190 degrees F.)
2 cups (1 lb) butter or margarine (optional)
2 tbsp. vanilla (optional)
2 1/4 qt. (1 lb 8 oz) coconut, prepared, sweetened, chopped

INSTRUCTIONS

Combine milk and dessert powder. Add water and stir until smooth. Stir mixture into hot water; heat slowly, stirring constantly, until pudding thickens and starts to boil. Turn off heat. Add butter or margarine and vanilla. Stir until blended. Stir in chopped coconut. Pour about 4 1/2 qt pudding into each pan. Cover; refrigerate until ready to serve.

NOTE: 3 gal other types of milk may be substituted for nonfat dry milk and water. Omit butter.