Toasted Coconut Pudding Recipe

Toasted Coconut Pudding Recipe
Toasted Coconut Pudding Recipe photo by Taste of Home
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Toasted Coconut Pudding Recipe

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I decided to jazz up homemade vanilla pudding to make it taste like a Mounds candy bar. When the miniature chips are topped with the warm pudding, they melt into a rich creamy chocolate that's great with the chewy coconut.JoAnn Moseman, Altus Air Force Base, Oklahoma
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups milk
  • 3 egg yolks, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup flaked coconut, toasted
  • 3/4 cup miniature semisweet chocolate chips

Directions

In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring.
Sprinkle 2 teaspoons each of coconut and chips into dessert dishes. Top with pudding mixture and remaining coconut and chips. Serve warm or refrigerate until serving. Yield: 6 servings.
Originally published as Toasted Coconut Pudding in Quick Cooking May/June 2002, p14

Nutritional Facts

1 each: 365 calories, 19g fat (12g saturated fat), 128mg cholesterol, 116mg sodium, 45g carbohydrate (38g sugars, 2g fiber), 7g protein.

  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups milk
  • 3 egg yolks, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup flaked coconut, toasted
  • 3/4 cup miniature semisweet chocolate chips
  1. In a large saucepan, combine the sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla. Cool to room temperature without stirring.
  2. Sprinkle 2 teaspoons each of coconut and chips into dessert dishes. Top with pudding mixture and remaining coconut and chips. Serve warm or refrigerate until serving. Yield: 6 servings.
Originally published as Toasted Coconut Pudding in Quick Cooking May/June 2002, p14

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