Saturday, October 16, 2010
This recipe is actually called “Toasted Coconut Pudding” in Quick Cooking. However, the chocolate and coconut make me think of Mounds candy bars—so that’s what I’m choosing to call it. The pudding is a cinch to whip up. I made the pudding while Joshua made us a pasta salad for lunch today. The pudding had set up just right in time for dessert.
Recipe Source: Quick Cooking Annual Recipes 2003
½ cup sugar
3 tablespoons cornstarch
Pinch of salt (if desired--I like to add it but the recipe doesn't call for it)
3 cups milk
3 egg yolks, beaten
1 tablespoon butter
1-1/2 teaspoons vanilla extract (this time I used 1 teaspoon vanilla extract and ½ teaspoon coconut extract)
¾ cup flaked coconut (toasted if desired)
¾ cup miniature chocolate chips
In a large saucepan, combine the sugar and cornstarch (and pinch of salt if desired). Stir in milk and egg yolks until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; add butter and vanilla (and/or coconut extract if desired).
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.
Yield: 6 servings.