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!
Provided by Larawithoutau
Categories Dessert
Time 25m
Yield 1 8x8 inch pan, 9 serving(s)
Number Of Ingredients 8
Steps:
- •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.
Nutrition Facts : Calories 227.7, Fat 7.7, SaturatedFat 5, Cholesterol 94, Sodium 116.1, Carbohydrate 34.3, Fiber 1, Sugar 25.8, Protein 5.8
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