Recipe - Coconut Cream Pudding

2 Three fourths ga WATER; COLD
2 3/8 pound MILK; DRY NONFAT L HEAT
2 pound COCONUT SWEETNED PRE
6 7/8 pound DSRT PWD VANILLA

PAN: 12 BY 20 BY 2 1/2INCH STEAM TABLE PAN
:

1. RECONSTITUTE MILK. CHILL TO 50 F. PLACE IN MIXER BOWL.

2. ADD DESSERT POWDER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR
UNTIL WELL BLENDED. SCRAPE SIDES AND BOTTOM OF BOWL; WHIP AT MEDIUM
SPEED 2 MINUTES OR UNTIL SMOOTH.

3. FOLD FLAKED, PREPARED, SWEETENED COCONUT INTO PUDDING.

4. REFRIGERATE AT LEAST 1 HOUR OR UNTIL READY TO SERVE.

Recipe Number: J02102

SERVING SIZE: One half CUP

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.