Non-Dairy Coconut Pudding |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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Having dairy allergies I have to watch what I eat. SO I try to come up with recipes using dairy substitutes. Ingredients:
3/4 cup sugar, divided |
1/3 cup all-purpose flour |
1 dash salt |
3 eggs, separated |
1 (14 ounce) can coconut milk, plus enough water to make 2 cups of liquid .. do not use the light coconut milk |
1/2 teaspoon vanilla extract |
1 cup grated coconut |
Directions:
1. 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.
2. After pudding has cooled either pour into cooled pre-baked pie crust or ovenproof bowl.
3. 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.
4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate.
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