How To Make Coconut Pudding Thicker To Use As A Filling?

Decorating By Someonesmommy Updated 23 Dec 2008 , 7:07pm by sambugjoebear

Someonesmommy Posted 23 Dec 2008 , 4:10am
post #1 of 5

Im making a couple coconut cakes and wanted to use pudding as a filling. Can someone tell me how to make it thoicker so that it doesnt all squish out when I put the fondant on?

4 replies
kaseynh Posted 23 Dec 2008 , 4:19am
post #2 of 5

I use instant pudding and whip it up with heavy cream in place of milk. It will whip up to a nice consistancy in a short time. I stop just short of the consistancy I want it to be and then just chill it in the refrigerator for a short time before using it as filling in my cakes.

aa053103 Posted 23 Dec 2008 , 4:21am
post #3 of 5

Try adding a bit of cornstarch maybe.


Someonesmommy Posted 23 Dec 2008 , 4:39am
post #4 of 5

Would the cornstarch give it a funny taste?

How long can it be kept out of the fridge? What I mean is should I put fondant on it and decorate it right before I bring it to the party?

sambugjoebear Posted 23 Dec 2008 , 7:07pm
post #5 of 5

I would decrease the amount of milk that you use if you're using the instant pudding (just as if you were making the pudding pies). Also, make sure that you put a stiff icing dam around your cake layer before you fill. This will help prevent overflow too.

Good luck icon_smile.gif

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