Coconut Cream Pudding
""Modified" from the Taste of Home website. Just like coconut custard pie, topped with meringue without the crust. I reduced the sugar just a bit and adjusted the extracts. Really creamy and wonderful!"
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 8x8 inch pan
- Serves:
- 9
ingredients
- 1 cup sugar
- 1 pinch salt
- 1⁄4 cup cornstarch
- 3 cups milk
- 4 eggs, separated
- 1 cup flaked coconut
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 teaspoon coconut extract
directions
- •In a large heavy saucepan, combine 3/4 cup sugar, pinch of salt 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 all 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 extracts. 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 or cold. Yield: 9 servings.
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RECIPE SUBMITTED BY
Larawithoutau
United States
I love to have all things adventure & having ?fun. I enjoy cooking, cycling, photography, reading, hiking, camping, swimming, running, snorkeling, kayaking,canoeing, travel, planting flowers, just about anything outdoors and watching my daughter & son grow up, sharing a love for food, adventure ?and cooking?
