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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 9 |
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A golden baked meringue makes the crowning touch to this mouthwatering dessert. Verona Koehlmoos, Pilger, Nebraska Ingredients:
1-1/4 cups sugar, divided |
1/4 cup cornstarch |
3 cups milk |
4 eggs, separated |
1 cup flaked coconut |
1 teaspoon vanilla extract |
Directions:
1. In a large heavy saucepan, combine 3/4 cup sugar 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 vanilla. 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. Yield: 9 servings.
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