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Toasted Coconut Pudding

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Total Time
Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by JoAnn Moseman, Altus Air Force Base, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

Test Kitchen Approved

Toasted Coconut Pudding

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Yield: 6 servings
Prep: 15 min
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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
Text Ingredients

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.

Nutrition Facts

1 each: 365 calories, 19g fat (12g saturated fat), 128mg cholesterol, 116mg sodium, 45g carbohydrate (38g sugars, 2g fiber), 7g protein.
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