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Toasted Coconut Pudding

 Toasted Coconut Pudding
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
6 ServingsPrep/Total Time: 15 min.


  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 cups milk
  • 3 egg yolks, lightly beaten
  • 3 tablespoons butter
  • 1-1/2 teaspoons McCormick® Pure 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.
Nutritional Facts: 1 serving (1 each) equals 365 calories, 19 g fat (12 g saturated fat), 128 mg cholesterol, 116 mg sodium,

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Toasted Coconut Pudding (continued)

Nutritional Facts: 45 g carbohydrate, 2 g fiber, 7 g protein.