• 9servings
  • 35minutes
  • 257calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B12, H
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/4 cups sugar, divided

  2. 1/4 cup cornstarch

  3. 3 cups milk

  4. 4 eggs, separated

  5. 1 cup flaked coconut

  6. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Coconut Cream Pudding Recipe photo by Taste of Home In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat.

  2. In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return to pan stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring.

  3. Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm. Yield: 9 servings.


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