Serves: 9
Total Calories: 224
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
This Coconut Cream Pudding recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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