Ingredients
1/2 cup sugar3 tablespoons cornstarch3 cups milk3 egg yolks, lightly beaten3 tablespoons butter1-1/2 teaspoons vanilla extract3/4 cup sweetened shredded coconut, toasted3/4 cup miniature semisweet chocolate chips
Preparation
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.
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.
