TOASTED COCONUT PUDDING

Toasted Coconut Pudding image

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

Provided by Taste of Home

Time 15m

Yield 6 servings.

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 365 calories, Fat 19g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 116mg sodium, Carbohydrate 45g carbohydrate (38g sugars, Fiber 2g fiber), Protein 7g protein.