Coconut Cream Pudding Mix

3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
1 1/2 cups shredded, unsweetened coconut
1 teaspoon coconut extract

Mix milk, sugar, salt and cornstarch together until well blended. Whirl the coconut and coconut extract in a blender or food processor for 1 minute. Add coconut mixture to the cornstarch mixture. Store mix in an airtight container.

To use, stir the mix in the container before measuring out 2/3 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute. Remove from heat and pour into individual serving dishes. Pudding will thicken further as it cools.