Coconut Cream Pudding
Serves 9
Ingredients:
1-1/4 cup sugar , divided1/4 cup cornstarch
3 cup milk
4 egg , separated
1 cup flaked coconut
1 teaspoon vanilla extract
In a heavy saucepan, combine 3/4 cup sugar and cornstarch stir in milk. Cook and stir over medium heat until thick and bubbly cook and stir 2 minutes more. Remove from heat. Beat egg yolks. Stir 1 cup hot milk mixture into yolks return to pan. Cook and stir over medium heat until gently boiling cook and stir 2 minutes more. Remove from the heat cool to lukewarm. Stir in coconut and vanilla. Pour into an ungreased 8-in. square baking dish. In a mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spread over pudding, sealing edges. Bake at 350 for 10-15 minutes. Serve warm.
Copyright Reiman Publications, 1993-1997
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