You most definitely can. Full-fat coconut milk will bring a mildly sweet and slightly fruity flavor and give the pudding an extra thick, velvety texture. The ratio of coconut milk to regular milk may vary in terms of making the pudding. Start with a little less than what the package calls for and add as you go.
Ingredients
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 cup finely chopped pistachios
- 1 package (8 ounces) cream cheese, softened
- 1 cup (8 ounces) sour cream
- 1 carton (8 ounces) frozen whipped topping, thawed (3 cups)
- 3 cups cold 2% milk
- 2 packages (3.4 ounces each) instant pistachio pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/4 cup chopped pistachios
Directions
- Preheat oven to 375°. In a large bowl, beat buttter until smooth. Add flour and sugar; blend until crumbly. Stir in pistachios.
- Press onto the bottom of a greased 13x9-in. baking dish. Bake until set, 10-12 minutes. Cool completely on a wire rack.
- In a large bowl, beat cream cheese and sour cream until smooth. Fold in whipped topping. Spread over crust. In another bowl, combine milk and pudding mixes; beat on low speed for 2 minutes.
- Spread over first layer. Carefully spread whipped topping over second layer. Sprinkle with pistachios. Chill at least 1 hour.