Coconut Cream Pudding Recipe - Cooking Index
Coconut Cream Pudding Recipe - Cooking Index
| 1 1/4 cups | 247g / 8.7oz | Sugar - divided |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| 3 cups | 711ml | Milk |
| 4 | Eggs - separated | |
| 1 cup | 93g / 3.3oz | Flaked coconut |
| 1 teaspoon | 5ml | 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 heat; cool to lukewarm. Stir in coconut and vanilla. Pour into an ungreased 8" 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 F. for 10-15 minutes.
Serve warm.
Source:
Taste of Home Magazine, Oct/Nov., p.45
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