NON-DAIRY COCONUT PUDDING
Having dairy allergies I have to watch what I eat. SO I try to come up with recipes using dairy substitutes.
Provided by rabbit burn
Categories Dessert
Time 17m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla and Coconut.
- After pudding has cooled either pour into cooled pre-baked pie crust or ovenproof bowl.
- Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
- Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate.
Nutrition Facts : Calories 385.9, Fat 23.9, SaturatedFat 19.8, Cholesterol 105.8, Sodium 100.8, Carbohydrate 39.6, Fiber 4, Sugar 30.5, Protein 6.7
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