Coconut Pudding

1. 1

   In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk.

2. 2

   Cook and stir over medium heat until the mixture is thick and bubbly.

3. 3

   Reduce heat to low and cook 2 minutes more.

4. 4

   Remove the pan from heat.

5. 5

   Separate the egg yolks from whites.

6. 6

   Beat the egg yolks slightly.

7. 7

   Gradually stir 1 cup of the hot mixture into yolks.

8. 8

   Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil.

9. 9

   Cook and stir 2 minutes before removing the pan from heat.

10. 10

    Stir butter, vanilla, and coconut into the hot mixture.

11. 11

    Let cool 5 minutes, then pour into serving dishes and chill several hours until serving time.

12. 12

    The hot mixture can also be poured into a baked 9 inch pie crust for coconut cream pie.

13. 13

    Top with meringue and brown or just top with whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.