Coconut cream pudding
6 servings, ⅓ cup each
| Cornstarch | 3 tablespoons |
| Sugar | ¼ cup |
| Salt | ½ teaspoon |
| Milk | 2 cups |
| Egg yolks, beaten | 2 |
| Butter or margarine | 2 tablespoons |
| Vanilla | 1 teaspoon |
| Shredded or flaked coconut | ½ cup |
| Whipped topping | If desired |
Mix cornstarch, sugar, and salt in heavy saucepan.
Gradually blend in milk.
Stir over moderate heat about 7 minutes or until mixture thickens.
Stir a little of the hot mixture into egg yolks; then stir yolks into remaining hot mixture. Cook 1 minute longer, stirring constantly.
Mix in fat, vanilla, and coconut.
Serve warm or chilled. Add whipped topping, if desired.
Note: For this recipe, use only clean eggs with no cracks in shells.
Calories per serving: About 190 without topping.
EASY METHOD
Combine egg yolks with milk before stirring into cornstarch mixture. Pudding will not be quite as creamy.
VARIATION
Coconut cream pie.—Fill a baked 8-inch pastry shell with pudding. Add whipped topping and sprinkle with toasted coconut. Cut into six servings. About 308 calories per serving without topping.