Scald in double boiler 2 cups of milk. Add 2 tablespoons cornstarch and 3 tablespoons sugar mixed in 2 or 3 tablespoons cold milk or water and 2 beaten eggs. Cook until thick, stirring to keep smooth. Remove from stove before pudding boils. Add coconut as desired (1/2 can) and vanilla (1 teaspoon). Cool - refrigerate. Serve with or without whipped cream.