Mix 1/4 cup granulated sugar, brown sugar and flour in medium bowl. Use pastry blender or 2 knives to cut in butter until mixture resembles coarse crumbs. Add coconut; mix well.
Combine water and remaining sugar in large bowl. Add plums; mix lightly. Add dry pudding mix; toss to evenly coat plums. Spoon into 8-inch square baking dish sprayed with cooking spray. Sprinkle with coconut mixture.
Bake 30 min. or until plum mixture is hot and bubbly, and topping is golden brown. Cool slightly before serving topped with Cool Whip.
Kraft Kitchen Tips!
Selecting & Storing Plums
Look for plums with a deep, rich colour that are firm, yet yield to gentle pressure. A powdery "bloom" indicates that the plum has not been handled too much. Plums are very perishable. Keep ripe plums in the refrigerator for a few days. Underripe plums will ripen quickly at room temperature. Be sure to check them frequently to prevent them from becoming too ripe.
Calories From Fat
% Daily Value
Fat 7 g
Saturated fat 6 g
Cholesterol 10 mg
Sodium 160 mg
Carbohydrate 42 g
Fibre 2 g
Sugars 35 g
Protein 1 g
12 servings, 1/2 cup (125 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.