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    Coconut Cream Pudding in Meringue Crust


    Source of Recipe


    unknown

    List of Ingredients




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

    Recipe



    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-in. 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 350ºF for 10-15 minutes. Serve warm. Yield: 9 servings.

 

 

 

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