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TEST KITCHEN APPROVED

Coconut Cream Pudding

Name: Coconut Cream Pudding
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 9 servings
Ingredients: 1-1/4 cups sugar, divided; 1/4 cup cornstarch; 3 cups milk; 4 eggs, separated; 1 cup sweetened shredded coconut; 1 teaspoon vanilla extract

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 25 min. + cooling Bake: 10 min.

By Taste Of Home Editorial Team

Recipe by Verona Koehlmoos

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 12, 2022

"A golden baked meringue makes the crowning touch to this mouthwatering dessert."—Verona Koehlmoos, Pilger, Nebraska

TEST KITCHEN APPROVED

Coconut Cream Pudding

4 Reviews Add your review

Yield:9 servings

Prep:25 min

Cook:10 min

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Ingredients

1-1/4 cups sugar, divided
1/4 cup cornstarch
3 cups milk
4 eggs, separated
1 cup sweetened shredded coconut
1 teaspoon vanilla extract

Text Ingredients

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Directions

1
In a large heavy saucepan, combine 3/4 cup sugar 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.

2
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 vanilla. Cool to lukewarm without stirring.
3
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° for 10-15 minutes. Serve warm.