Title: Coconut Cream Pudding
Categories: Pudding
Yield: 9 Servings

1 1/4	c	Sugar; divided
1/4	c	Cornstarch
3	c	Milk
4		Eggs; separated
1	c	Flaked coconut
1	ts	Vanilla extract

In a heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk. Cook and stir over med. heat until thick and bubbly; cook and stir 2 mins. more. Remove from heat. Beat egg yolks. Stir 1 cup hot milk mixture into yolks; return to pan. Cook and stir over med. heat until gently boiling; cook and stir 2 mins. more. Remove from the heat; cool to lukewarm. Stir in coconut and vanilla. Pour into an ungreased 8" square baking dish. In a mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spread over pudding, sealing edges. Bake at 350~ for 10-15 mins. Serve warm.

Source: TOH, 11/95

From: Suewoodward

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