Instructions: Combine pudding mix, milk, and 1/2 c of the toasted coconut in a saucepan. Cook and stir until mixture just comes to a boil. Pour a small amount of mixture into beaten egg yolk; then return to saucepan. Cook until mixture comes to a full boil. Cover with wax paper and allow to cool slightly. Spoon into six dessert dishes. Top with remaining coconut. Refrigerate to chill thoroughly.

YIELD: 6 servings
PERSONAL NOTE from Ursula Taylor - folks I see no reason why after making and cooling slightly - instead of spooning into six dessert dishes that you could not then pour into an already baked pie shell and then top with the remaining coconut. Then just adjust exchanges, calories and carbohydrates to reflect the addition of the pie crust.

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