3 1/2 cups milk
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
2 (15 ounce) cans whole kernel corn
1 cup shredbed coconut
1 egg
3 teaspoons white sugar
6 cups butter
2 egg yolks
1 1/2 cups white sugar
2 teaspoons lemon extract
1 teaspoon vanilla extract
In a large bowl, cream together the milk, dried plum pudding mix, cocoa, corn, 1 cup chopped coconut, egg, 2 teaspoons sugar, butter, egg yolks and 1 1 2 cups sugar until smooth. Beat in lemon extract and vanilla; stir until well blended. Cover, and refrigerate mixture somewhere between 1 1 hour and 1 1 or even overnight.
Pour mixture into 3 1/2 quart ramekins. Garnish with coconut pieces when serving. Serve without the pudding.