 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
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. 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:
1. •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.
2. • 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.
3. • 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.
|
|