RECIPES: 05 22 19

Toasted Coconut Pudding 

½ c. sugar

3 Tbsp. cornstarch

3 c. milk

3 egg yolks, beaten

3 tsp. butter or margarine

1 ½ tsp. vanilla extract

¾ c. flaked coconut; toasted

¾ c. miniature chocolate chips

In large saucepan, combine sugar and cornstarch. Stir in milk and egg yolks until smooth. Bring to boil over MEDIUM heat; cook and stir for 2 minutes or until thickened. Remove from heat; add butter and vanilla. Sprinkle 2 tsp. each of coconut and chips into dessert dishes. Top with pudding mixture and remaining coconut and chips. Serve warm or refrigerate until serving. Yield: 6 servings.