Creme Caramel with Toasted Coconut

• 1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling
• 2 Tbsp. butter
• 1/2 cup sugar
• 2 Tbsp. water
• 1/4 cup sweetened flaked coconut, toasted

1. Cook pudding as directed on package.
2. Cool 10 min.
3. Meanwhile, bring butter, sugar and water to boil on medium-high heat.
4. (Do not stir.)
5. Cook 3 to 4 min.
6. or until golden brown, occasionally swirling skillet to prevent caramel sauce from burning.
7. Spoon into 6 (125-mL) ramekins.
8. Immediately swirl ramekins to evenly coat bottoms with caramel sauce.
9. Cool 5 min.
10. Pour pudding mixture into prepared ramekins.
11. Refrigerate 4 hours.
12. Run knife around edges of ramekins just before serving; invert onto dessert plates.
13. Sprinkle with coconut.

pie filling, butter, sugar, water, coconut

Taken from www.kraftrecipes.com/recipes/creme-caramel-toasted-coconut-186185.aspx (may not work)