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    Coconut Cream Pudding

    Source of Recipe


    List of Ingredients

    Coconut Cream Pudding

    1/2 cup unsweetened shredded coconut
    3/4 cup Splenda
    4 oz. cream cheese
    1 egg, beaten
    1 cup heavy cream
    1/2 tsp. vanilla extract
    1/2 tsp. almond extract
    1/2 tsp. coconut extract

    In medium microwave safe bowl, mix 1/4 cup of cream with sweetener, extracts and coconut. Heat in microwave
    for 1 minute. Let stand for 15 minutes.

    In separate small bowl, beat egg with 1/4 cup of cream; set aside. Pour remainder of cream in sauce pan. Add cream
    cheese and cook on medium heat, stirring constantly, until cream cheese melts. Add coconut mixture and heat through.
    Add beaten egg mixture and stir constantly until thickened.

    Pour into 4 small ramekins and refrigerate at least 1 hour before serving.





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