Ingredients
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coconut pudding
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
Preparation
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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\u00b0F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate.
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