Non-Dairy Coconut Pudding

8 ingredients
4 steps

Ingredients

  • coconut pudding
  • 3/4 cup sugar, divided
  • 1/3 cup all-purpose flour
  • 1 dash salt
  • 3 eggs, separated
  • 1 (14 ounce) can coconut milk, plus enough water to make 2 cups of liquid .. do not use the light coconut milk
  • 1/2 teaspoon vanilla extract
  • 1 cup grated coconut

Directions

  1. 1
    Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla and Coconut.
  2. 2
    After pudding has cooled either pour into cooled pre-baked pie crust or ovenproof bowl.
  3. 3
    Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
  4. 4
    Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate.

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