Post by Baking_Bud on Dec 29, 2002 20:43:26 GMT -6
COCONUT CREAM PUDDING
1-1/4 c. sugar, divided
1/4 c. cornstarch
3 c. milk
4 eggs, separated
1 c. flaked coconut
1 tsp. vanilla extract
Directions: 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-inch 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 degrees for 10-15 minutes. Serve warm. 9 servings.
1-1/4 c. sugar, divided
1/4 c. cornstarch
3 c. milk
4 eggs, separated
1 c. flaked coconut
1 tsp. vanilla extract
Directions: 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-inch 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 degrees for 10-15 minutes. Serve warm. 9 servings.