Ingredients25 m servings 328 cals
- Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes.
- Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.
Per Serving: 328 calories; 11 g fat; 47.4 g carbohydrates; 10 g protein; 75 mg cholesterol; 375 mg sodium. Full nutrition
ReviewsRead all reviews 9
This is one of my favorite desserts from growing up in Lancaster County, Pennsylvania Dutch country.
Very cool recipe. Delicious. Creamy and just perfect on the coconut. I might just try dates the next time. Keeper. Hefty serving for 6! Enjoy.
Heavens, this was a surprise! I looked around for a quick dessert and what I had on hand. Milk, crackers, eggs and coconut....who knew? Great texture, and I topped it with fruit to make it look ...
Such an easy, rewarding recipe! The ingredients are all at hand, and the pudding was ready to serve in under 20 minutes. I'm so glad I tried this. I also tried adding more crushed crackers...
Great recipe. Just as Andy who grew up in Lancaster Co. PA, this was a staple in my home growing up. Love it, and was happy to find this recipe.
Very good recipe! I followed it exactly as written. To give an idea of how much 6 servings makes, I poured the pudding in a 7x11 baking dish and it filled it up with less than inch to the top ...
I love this recipe. It's about the same recipe I used years ago. that I lost. It's a keeper! Thank you for sharing.