Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 258.71 Kcal (1083 kJ) | ||
| Calories from fat | 156.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.4g | 27% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 59.86mg | 2% | |
| Potassium | 180.97mg | 4% | |
| Total Carbs | 23.57g | 8% | |
| Sugars | 14.89g | 60% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 5.24g | 10% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 18.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 290.63 Kcal (1217 kJ) | ||
| Calories from fat | 175.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.55g | 27% | |
|---|---|---|---|
| Cholesterol | 91.94mg | 27% | |
| Sodium | 67.24mg | 2% | |
| Potassium | 203.29mg | 4% | |
| Total Carbs | 26.48g | 8% | |
| Sugars | 16.72g | 60% | |
| Dietary Fiber | 1.24g | 4% | |
| Protein | 5.89g | 10% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 1.6mg | 8% | |
| Calcium | 21mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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