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Ingredients
| cornstarch: 2 tsp |
| granulated sugar: 3/4 cup |
| salt: 1/4 tsp |
| 2% milk: 2 cups |
| eggs: 3 (yolks) |
| vanilla extract: 1/2 tsp |
| almond extract: 1/8 tsp |
| coconuts (shredded): 1/2 cup (toasted) |
| eggs: 3 (whites) |
Aunt Pittypat's Coconut Pudding
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
5 serving(s)
Tags
- Combine cornstarch, 4 TB sugar, and salt; stir in milk gradually.
- Cook over hot water until slightly thickened, stirring constantly.
- Beat egg yolks; stir in hot milk mixture slowly.
- Cook over hot water until mixture coats spoon, stirring constantly.
- Cool.
- Add vanilla and almond extracts. Pour into shallow baking dish; sprinkle with coconut.
- Beat egg whites until stiff but not dry; add remaining sugar gradually, beating constantly.
- Drop by spoonfuls on custard.
- Bake at 160C for 15 minutes, until browned.
- Cool.