I would like to make the Coconut Cream Dessert recipe featured in the Feb/Mar 2005 issue of Taste of Home. Unfortunately, in Alberta only cook-and-serve coconut cream pudding mix is available. What can I substitute? —I.D. Waskatenau, Alberta
I would suggest substituting instant vanilla pudding mix for the instant coconut cream pudding mix and adding 1/4 teaspoon coconut extract and some chopped flaked coconut.
Your other alternative is to substitute the cook-and-serve coconut cream pudding mix and let it cool before spreading over the cream cheese layer. If you do use the cook-and-serve variety, use the same quantity of milk as the recipe instructs and cover the surface with plastic wrap to avoid forming a skin on the top when it cools.