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Coconut Cream Pudding Recipe

Coconut Cream Pudding Recipe photo by Taste of Home

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"A golden baked meringue makes the crowning touch to this mouthwatering dessert."—Verona Koehlmoos, Pilger, Nebraska

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Coconut Cream Pudding Recipe

Prep: 25 min. + cooling Bake: 10 min.

Yield: 9 Servings

25 10 35

Ingredients

1-1/4 cups sugar, divided
1/4 cup cornstarch
3 cups milk
4 eggs, separated
1 cup flaked coconut
1 teaspoon vanilla extract

Directions

In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat.
In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring.
Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm. Yield: 9 servings.

Nutritional Facts 1 serving (1 each) equals 257 calories, 9 g fat (6 g saturated fat), 106 mg cholesterol, 96 mg sodium, 40 g carbohydrate, trace fiber, 6 g protein.

Originally published as Coconut Cream Pudding in Taste of Home October/November 1995, p45

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Coconut Cream Pudding

Coconut Cream Pudding

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Reviewed on Dec. 02, 2012 by coffeesouth4001

Slight variation. I added a layer of butter cookies on the bottom and up the sides for a little crusty texture. It was a hit!

Reviewed on Dec. 02, 2012 by coffeesouth4001

Great recipe. I added butter cookies on the bottom and up the sides of dish to give a little crust and texture. It was a hit. I think I'll add a crust with some pecans (as in choc delight) next time.

Reviewed on Feb. 11, 2012 by astarbeyond

Definitely a keeper! For iceus2, your eggs must have been bad...

Reviewed on Feb. 14, 2010 by iceus2

Oh, me again. I would also like to add that you should not use as much sugar. I practically made my mom's hair curl.

Reviewed on Feb. 14, 2010 by iceus2

I do not know why but this recipe did not work for me! AT ALL!!! Everything was going fine until the meringue. It would not stiffen up! Finally I just gave up after an hour of trying to save the meringue and two phone calls to great chefs. I just poured the "meringue" on top anyway. When it came out of the oven, the dessert was smelling really strongly of SULFUR! The only person in my family who liked was my dog. He loved it.

Reviewed on Feb. 13, 2010 by tkarinas

Coconut cream pudding is excellent and one my family will make many more times. It's a keeper, for sure, and a recipe that will go in my recipe box and stay there.