Easter Pudding Eggs

Pudding Eggs (makes 12):
3 cups milk
1 1/2 Tb gelatin
3/4 cup sugar
3/4 tsp vanilla
12 eggs
food coloring

To empty the egg shells: Use a safety pin to poke a finger-sized hole in the bottom of a whole egg. Hold the egg over a bowl and use a safety pin to poke one pin-sized hole in the top of the egg. Shake the yolk and white out and rinse the shell.

To sanitize the egg shells: Put the rinsed shells in a saucepan with water. Bring to a boil and boil for 10 minutes. Drain upside down on cooling racks.

To make the pudding: Sprinkle 1 1/2 Tb gelatin over 1/4 cup of milk and let stand 5 minutes or until absorbed. Heat the rest of the milk and combine with the sugar and vanilla. Then combine the gelatin mixture with the hot milk mixture. Let cool slightly.

To fill the eggs: Color the pudding mixture with food coloring. Use about 1 drop per cup for pastels. Fill the eggs through the hole in the bottom. I used a pastry bag to funnel the mixture into the eggs. Chill overnight in the refrigerator.

Peel the eggs and serve over a bed of coconut grass. (You can dye coconut green by tossing it in a ziploc with food coloring.)