For the pudding
1/2 cup confectioner's sugar
1/4 cup butter
1 tablespoon Karo
1 1/3 cups freshly grated coconut
For the cream
1/2 cup sugar
2 tablespoons cornstarch
2 egg yolks
1 tablespoon vanilla extract
3 cups milk
2 tablespoons unsweetened chocolate
For the pudding
1/2 cup confectioner's sugar
1/4 cup butter
1 tablespoon Karo
1 1/3 cups freshly grated coconut
For the cream
1/2 cup sugar
2 tablespoons cornstarch
2 egg yolks
1 tablespoon vanilla extract
3 cups milk
2 tablespoons unsweetened chocolate
Combine all pudding ingredients in a saucepan, add 1/4 cup of water and cook over low heat, stirring constantly until the sides of the pan are clean
Remove from heat
Pour into 4 small, buttered baking dishes that can hold 1/2 cup each
Bake in a water bath at 300°F for 30 minutes or until the pudding is set
Let cool and unmold
Prepare the cream: combine all ingredients in a saucepan and cook over medium heat, stirring constantly until thickened
Reserve 1 1/2 cups of the cream and mix with the melted chocolate
Serve the pudding with the two creams
Dust with powdered sugar.
