This is one of my favorite puddings. The surprising mixture of the saltiness of the crackers mixed with the sweetness of the coconut is amazing. If you need to avoid salt, you could use graham crackers. Excellent with whipped cream and even better the next day. A lovely way to use up milk nearing its expiration date. Do *not* omit crackers as that is what thickens the pudding. Preparation time includes cooking time.
- Bring milk to a simmer in a medium pan (do not boil).
- Mix crackers, sugar and coconut in a medium bowl.
- Stir cracker mixture into milk in the pan.
- Beat eggs in the medium bowl you just emptied.
- Stir a few spoonfuls of the hot pan mixture into the beaten egg.
- Now add egg mixture to pan and gently boil about 3 minutes, stirring constantly.
- Stir in vanilla.
- Chill and serve.
This a really great Amish recipe. I used to make it during our exile in Florida, just to have a taste of Pennsylvania. I always look for this pudding when we go to Lancaster County restaurants or food markets. It is easy to make and always delicious and creamy.
Wow! Such a simple recipe, but so good. I made a double recipe to take for a church luncheon. It was a hit. My double recipe used just one sleeve of crackers.