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Coconut Cream Pudding Recipe

Coconut Cream Pudding Recipe

"A golden baked meringue makes the crowning touch to this mouthwatering dessert."—Verona Koehlmoos, Pilger, Nebraska
TOTAL TIME: Prep: 25 min. + cooling Bake: 10 min. YIELD:9 servings


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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Sweet White Wine

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