Coconut Cream Pudding
"A golden baked meringue makes the crowning touch to this mouthwatering dessert."—Verona Koehlmoos, Pilger, Nebraska
Ingredients
- 1-1/4 cups sugar, divided
- 1/4 cup cornstarch
- 3 cups milk
- 4 eggs, separated
- 1 cup sweetened shredded coconut
- 1 teaspoon vanilla extract
Reviews
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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!
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.
Definitely a keeper! For iceus2, your eggs must have been bad...
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.
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.
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.
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