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Coconut Cream Pudding Recipe

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"A golden baked meringue makes the crowning touch to this mouthwatering dessert."—Verona Koehlmoos, Pilger, Nebraska

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Rate this recipe 4.6/5 (9 Votes)

Ingredients

  • 1-1/4 cups sugar, divided
  • 1/4 cup cornstarch
  • 3 cups milk
  • 4 eggs, separated
  • 1 cup flaked coconut
  • 1 teaspoon vanilla extract

Details

Preparation time 25mins
Cooking time 35mins

Preparation

Step 1

•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.
•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.
•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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