Taste of Home
Toasted Coconut Pudding
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: 6 servings.
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
Ingredients
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1/2 cup sugar
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3 tablespoons cornstarch
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3 cups milk
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3 egg yolks, lightly beaten
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3 tablespoons butter
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1-1/2 teaspoons vanilla extract
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3/4 cup sweetened shredded coconut, toasted
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3/4 cup miniature semisweet chocolate chips
Directions
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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.
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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.
Nutrition Facts
1 each: 365 calories, 19g fat (12g saturated fat), 128mg cholesterol, 116mg sodium, 45g carbohydrate (38g sugars, 2g fiber), 7g protein.
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