- 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
- 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
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