Coconut Cream Pudding

• 1 cup sugar
• 1 pinch salt
• 1/4 cup cornstarch
• 3 cups milk
• 4 eggs, separated
• 1 cup flaked coconut
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut extract

1. In a large heavy saucepan, combine 3/4 cup sugar, pinch of salt 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 extracts. 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 350u0b0 for 10-15 minutes. Serve warm or cold. Yield: 9 servings.

sugar, salt, cornstarch, milk, eggs, flaked coconut, vanilla, coconut extract

Taken from www.food.com/recipe/coconut-cream-pudding-501004 (may not work)