Coconut Cream Pudding Recipe

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Ingredients:

Serving

Directions:

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.
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.
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. Yield: 9 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	173.36 Kcal (726 kJ)
Calories from fat	42.24 Kcal
		% Daily Value*
Total Fat	4.69g	7%
Cholesterol	74.38mg	25%
Sodium	64.48mg	3%
Potassium	183.24mg	4%
Total Carbs	27.75g	9%
Sugars	20.48g	82%
Dietary Fiber	0.46g	2%
Protein	5.25g	10%
Iron	0.6mg	3%
Calcium	112.1mg	11%

Amount Per 100 g
Calories	132.87 Kcal (556 kJ)
Calories from fat	32.38 Kcal
		% Daily Value*
Total Fat	3.6g	7%
Cholesterol	57.01mg	25%
Sodium	49.42mg	3%
Potassium	140.45mg	4%
Total Carbs	21.27g	9%
Sugars	15.7g	82%
Dietary Fiber	0.36g	2%
Protein	4.02g	10%
Iron	0.4mg	3%
Calcium	85.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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