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Ingredients

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Directions

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  • In a medium-size saucepan, stir together the sugar, cornstarch and salt. In a large measuring cup, whisk together the milk, lite coconut milk and the egg yolks. Stir milk mixture into saucepan. Add cinnamon stick.

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  • Heat over medium heat for 12 to 15 minutes, stirring constantly. Increase heat to medium high, and continue stirring and cooking about 2 to 3 minutes, until pudding registers 160 degrees F on an instant-read thermometer and coats the back of a spoon. Remove from heat and strain into a large bowl or serving dish.

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  • Stir in coconut and vanilla. Place plastic wrap directly on the surface of the pudding to cover. Let cool 15 minutes at room temperature.

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  • Divide pudding between 6 serving glasses. Top with whipped topping, if desired, and toasted coconut. Serve warm or at room temperature. Makes 6 servings.

Nutrition Facts

371 calories; 17 g total fat; 11 g saturated fat; 113 mg cholesterol; 217 mg sodium. 48 g carbohydrates; 1 g fiber; 6 g protein;

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