Taste of Home
Coconut Cream Pudding
TOTAL TIME: Prep: 25 min. + cooling Bake: 10 min.
YIELD: 9 servings.
"A golden baked meringue makes the crowning touch to this mouthwatering dessert."—Verona Koehlmoos, Pilger, Nebraska
Ingredients
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1-1/4 cups sugar, divided
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1/4 cup cornstarch
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3 cups milk
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4 eggs, separated
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1 cup sweetened shredded coconut
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1 teaspoon vanilla extract
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 257 calories, 9g fat (6g saturated fat), 106mg cholesterol, 96mg sodium, 40g carbohydrate (35g sugars, 0 fiber), 6g protein.
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