Toasted Coconut Pudding

Name: Toasted Coconut Pudding
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
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 sweetened shredded coconut, toasted; 3/4 cup miniature semisweet chocolate chips

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

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 sweetened shredded 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.