Coconut Pudding

Directions

1. 1
   In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.
2. 2
   Cook and stir over medium heat until the mixture is thick and bubbly.
3. 3
   Reduce heat to low and cook 2 minutes more.
4. 4
   Remove the pan from heat.
5. 5
   Separate the egg yolks from whites.
6. 6
   Beat the egg yolks slightly.
7. 7
   Gradually stir 1 cup of the hot mixture into yolks.
8. 8
   Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.
9. 9
   Cook and stir 2 minutes before removing the pan from heat.
10. 10
    Stir butter, vanilla, and coconut into the hot mixture.
11. 11
    Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.
12. 12
    The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.
13. 13
    Top with meringue and brown or just top with whipped cream.