1 (10 ounce) package cream cheese, softened
1 cup boiling water
1 egg
1 1/2 cups white sugar
1 teaspoon vanilla extract
2 cups shredded coconut
In a blender, blend cooled cream cheese and boiling water. Pour over egg and sugar in small bowl. Mix with vanilla. Pour all cream cheese mixture into saute pan.
Cover bottom of pan with foil and butter or margarine round pieces. Bring a small pot of water to a boil. (Allow in skillet to flow onto bottom of pan.) Stir in egg and sugar. Beat with wire whisk until frothy. Pour mixture over cream cheese mixture. Sprinkle with coconut. Refrigerate 10 minutes. Allow pudding to cool completely.