Toasted Coconut Pudding

Name: Toasted Coconut Pudding
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

8 ingredients

2 steps

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

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.
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.