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Coconut Cream Pudding

 Coconut Cream Pudding
"A golden baked meringue makes the crowning touch to this mouthwatering dessert."—Verona Koehlmoos, Pilger, Nebraska
9 ServingsPrep: 25 min. + cooling Bake: 10 min.


  • 1-1/4 cups sugar, divided
  • 1/4 cup cornstarch
  • 3 cups milk
  • 4 eggs, separated
  • 1 cup flaked coconut
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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,

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Coconut Cream Pudding (continued)

Nutritional Facts: 40 g carbohydrate, trace fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.