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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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.ĀJoAnn Moseman, Altus Air Force Base, Oklahoma 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 flaked coconut, toasted |
3/4 cup miniature semisweet chocolate chips |
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. Yield: 6 servings.
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