1 C. sugar, divided
1/4 C. cornstarch
3 C. milk
4 eggs, separated
1 C.+ flaked coconut
1 tsp. vanilla extract
1) Separate eggs, placing yolks in a small bowl and slightly beating them. Place the whites in a separate, larger mixing bowl, to be used for making meringue later.
2) In a heavy saucepan, combine 2/3 C. sugar and 1/4 C. cornstarch. Stir in 3 C. milk until smooth.
3) Stirring frequently, bring to a low boil over medium heat, then stir constantly for 2 minutes more.
4) Slowly pour 1 C. of the warm milk mixture into the beaten egg yolks, stirring constantly. When well blended, return all to pan in the same manner.
5) Over medium heat, bring to a gentle boil again, then cook and stir 2 minutes more.
6) Stir in coconut flakes and vanilla, then cool to lukewarm without stirring.
7) Pour into an ungreased 8-inch square baking dish.
8) Beat egg whites on medium speed until they begin to thicken, then gradually add remaining 1/3 C. sugar and continue beating until soft to moderately stiff peaks form. Do not over- or under-beat.
9) Spread meringue over pudding, allowing peaks to form and sealing edges.
10) Bake, uncovered, at 350 degrees for 10-15 minutes. Serve warm.
This would make a delicious filling for a coconut cream pie or for coconut tarts. The original recipe appeared on tasteofhome.com. I have modified it slightly, including decreasing the total sugar used.
1/4 C. cornstarch
3 C. milk
4 eggs, separated
1 C.+ flaked coconut
1 tsp. vanilla extract
1) Separate eggs, placing yolks in a small bowl and slightly beating them. Place the whites in a separate, larger mixing bowl, to be used for making meringue later.
2) In a heavy saucepan, combine 2/3 C. sugar and 1/4 C. cornstarch. Stir in 3 C. milk until smooth.
3) Stirring frequently, bring to a low boil over medium heat, then stir constantly for 2 minutes more.
4) Slowly pour 1 C. of the warm milk mixture into the beaten egg yolks, stirring constantly. When well blended, return all to pan in the same manner.
5) Over medium heat, bring to a gentle boil again, then cook and stir 2 minutes more.
6) Stir in coconut flakes and vanilla, then cool to lukewarm without stirring.
7) Pour into an ungreased 8-inch square baking dish.
8) Beat egg whites on medium speed until they begin to thicken, then gradually add remaining 1/3 C. sugar and continue beating until soft to moderately stiff peaks form. Do not over- or under-beat.
9) Spread meringue over pudding, allowing peaks to form and sealing edges.
10) Bake, uncovered, at 350 degrees for 10-15 minutes. Serve warm.
This would make a delicious filling for a coconut cream pie or for coconut tarts. The original recipe appeared on tasteofhome.com. I have modified it slightly, including decreasing the total sugar used.
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