3/4 c. sugar
1/2 c. flour
1/4 tsp. salt
3 c. milk
3 egg yolks
2 Tbsp. butter
1 tsp. vanilla
1/2 c. coconut plus additional for decorating
Combine sugar, flour, salt in a saucepan. Stir in milk and cook over low heat, stirring constantly until thickened.
Add egg yolks and continue to cook for 3 min.
Remove from heat and add butter and vanilla and coconut.
Pour into a medium sized bowl (or several individual custard cups).
Chill until ready to serve.
(This was originally intended as a recipe for coconut cream pie filling for Easter, but it never quite came together. So it made a real non-pie-shaped pie. But it made excellent pudding. Land on your feet, right? Enjoy and happy Easter.)