Coconut Cream Pudding - cooking recipe

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

Preparation

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.
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.
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\u00b0 for 10-15 minutes. Serve warm or cold. Yield: 9 servings.