Coconut Cream Pudding

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.