1 three (3) ounce lemon pudding mix, do not use instant pudding
1 cup sugar
1/2 cup evaporated milk
1 tablespoon butter
1 cup flaked coconut
In a 2 quart sauce pan mix pudding and sugar. Stir in evaporated milk and butter. Cook over medium heat while continuously stirring until mixture comes to a boil. Continue stirring and boil for 3 minutes.
Stir in coconut and remove from heat and beat, by hand, until mixture is thick and the a dull yellow. Drop by teaspoonfuls on foil or waxed paper when it is thick enough to stay in mounds and not spread. Let cool until set.
Alternately you can pout the mixture into a grease 9x5inch pan and cut into bars after it has cooled.
Makes about 24 clusters.
Notes: If the mixtures becomes too set ass you are spooning it onto the foil or wax paper you can add a few drops of water to help soften it a bit. If you are having trouble getting the mixture to thicken up enough you can add powdered sugar by the teaspoonful until it thickens enough to work with.If you decide to double this recipe I recommend increasing the boiling time to 10 minutes.
If you prefer different flavors you can substitute butterscotch pudding and pecans or chocolate pudding and walnuts for the lemon pudding and coconut.