Coconut Cream Pudding

"Modified" from the Taste of Home website. Just like coconut custard pie, topped with meringue without the crust. I reduced the sugar just a bit and adjusted the extracts. Really creamy and wonderful!

• Ready In: 25 mins
• Serves: 9
• Yields: 1 8x8 inch pan

Ingredients

• 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

Directions

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 350° for 10-15 minutes. Serve warm or cold. Yield: 9 servings.