Coconut Pudding

1 (.8 oz.) Package Vanilla Sugar Free Cook and Serve Pudding
2/3 Cup Carnation Nonfat Dry Milk Powder
1 3/4 Cups Water
1 teaspoon Coconut Extract
1/4 Cup Sweetened Coconut Flakes
4 teaspoons Sweetened Coconut Flakes, toasted*

*To Toast coconut, spread coconut on a cookie sheet and bake in a 325 degree oven for 5 minutes. Watch very closely so it doesn't burn.

In a 4 quart microwave safe bowl, combine the pudding mix, milk powder and water. Heat on high power in the microwave for 6-7 minutes or until thickened, stir with a whisk every 1-2 minutes. Watch very closely during the last few minutes so it doesn't boil over. Remove from the microwave and allow to cool slightly. Mix in the coconut extract and 1/4 cup coconut flakes. Refrigerate until chilled, 1-2 hours. Stir, and then divide into 4 dessert dishes. Top each serving with 1 teaspoon of toasted coconut flakes.

Serves: 4 (1/2 Cup Each)
Per Serving: 89 Calories; 2g Fat (20.7% calories from fat); 4g Protein; 14g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 190mg Sodium. Exchanges: 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat. WWP: 2 (www.AimeesAdventures.com)