Coconut Cream Pudding: The Best Coconut Cream Pudding Recipe from Cook'n

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	Coconut Cream Pudding

Serves: 9

Print this Recipe

A golden baked meringue makes the crowning touch.

Verona Koehlmoos
Pilger, Nebraska

   1-1/4 cups sugar, divided
   1/4 cup cornstarch
   3 cups milk
   4 eggs, 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

Coconut Cream Pudding comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!

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