Sugar Free Toasted Coconut Pudding

6 T toasted unsweetened finely grated coconut*

1/2 c. Splenda (the one that measures like sugar)**
3 T. cornstarch or 1/3 c. all-purpose flour
pinch of salt
3 c. milk
2 eggs, beaten (or 4 egg yolks, beaten)
1 T. butter
1 1/2 t. vanilla

In a heavy medium saucepan combine 5 T. of toasted coconut, Splenda, cornstarch or flour and pinch of salt. Stir in milk. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Gradually stir about 1 cup of the hot mixture into the beaten egg (or egg yolks). Return all of the egg mixture to the saucepan. If using egg yolks, bring to a gentle boil; if using whole eggs, cook till nearly bubbly, but do not boil. Reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour pudding into a bowl. Cover the surface with clear plastic wrap. Chill for several hours. Do not stir.

When ready to serve, sprinkle with remaining tablespoon of toasted coconut.

Makes 6 servings.

Additionally, I discovered that Coconut which is a good source of Caprylic Acid is good for keeping you 'regular.' Caprylic Acid also helps deal with Candida, so I began making this pudding recipe for a rather stubborn diabetic who does not get enough protein or fiber in his diet. As a TASTY medicinal food, I increased the eggs and coconut content and now EVERYONE in my house eats it! Even made with the Splenda. My daughter the avid pudding-hater also eats it and I can't seem to keep up with the household demand for this pudding.

For increased protein, follow the recipe above except increase to 3 eggs and 1 cup of toasted coconut.

My final note for this pudding is that you can use the same basic recipe to make Vanilla Pudding as well - you just leave out the coconut.

*To toast the coconut: preheat oven to 325 degrees. Spread the coconut in a thin layer on a baking sheet and put in the oven. Check after about 2 minutes. It will not take long for the coconut to begin to brown. Stir and allow the rest of the coconut to brown evenly. It will take another minute or so depending on your oven's temperature. Watch carefully so it doesn't burn; it should be a light brown color.

**This recipe can easily be converted to a sugar-based pudding by substituting and equal amount of sugar for the Splenda.