3 eggs, beaten
2 cups milk (whole milk preferred)
4 Tablespoons cornstarch
2/3 cup sugar
1/2 teaspoon salt
2 teaspoons vanilla
2 Tablespoons butter
1 cup sweetened flaked coconut
1 can (20 oz) crushed pineapple, drained
pineapple chunks and maraschino cherries, garnish
Beat eggs well and set aside.
Place milk in heavy saucepan. Combine cornstarch, sugar and salt; stir into milk. Heat over medium/low heat, stirring constantly, until it comes to a boil. Boil 1 minute. Gradually pour at least 1/2 the hot pudding mixture into beaten eggs, stirring eggs constantly. Stir the egg mixture back into the remaining pudding; return pudding to the heat and, stirring constantly, bring back to a boil. Remove from heat, stir in vanilla and butter. Cover and cool.
Spread coconut on large baking sheet. Toast under the boiling unit of oven, stirring often, until desired color. Watch closely to prevent coconut from burning.
To serve – layer pudding, toasted coconut and crushed drained pineapple in parfait glasses or serving dishes. Top with a chunk of pineapple, maraschino cherry and a dollop of whipped cream as desired.
Recipe serves 4
NOTES: A quick variation of the pudding may be made using instant boxed coconut cream pie pudding mix. Try substituting a teaspoon rum flavoring for the vanilla.