Ingredients
2 refrigerated vanilla pudding snack cups (4 ounces each)1 tablespoon sugar2 tablespoons brown sugar2 tablespoons sweetened shredded coconut2 teaspoons butter, melted
Preparation
Spoon pudding into two 6-oz. ramekins or custard cups. If broiling the custards, place ramekins on a baking sheet.
In a small bowl, combine the sugars, coconut and butter; sprinkle over pudding. Broil 8 in. from the heat for 2-3 minutes or until sugar is bubbly and golden brown. Serve warm.
If using a creme brulee torch, sprinkle with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
