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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (243g) Recipe makes 6 servings |
||
| Calories 411 | ||
| Calories from Fat 140 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 10.5g | 52% | |
| Monounsaturated Fat 3.5g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.4g | ||
| Cholesterol 92mg | 30% | |
| Sodium 229mg | 9% | |
| Potassium 347mg | 9% | |
| Total Carbohydrate 60.4g | 20% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 42.6g | ||
| Protein 9.2g | 18% | |
Ingredients
- 1 quart milk
- 2 large egg yolks
- 3/4 cup sugar
- 1 teaspoon vanilla
- 1 cup saltine crackers, crumbled
- 3/4 cup coconut
- 2 large egg whites
- 1/2 cup sugar
Directions
1
scald milk in saucepan -- add beaten egg yolks.3/4 cup sugar, cracker crumbs and coconut.mix well --2
cooking and stirring constantly.till thickened.3
remove from heat and stir in vanilla.4
pour into sprayed 3 quart baking dish --5
beat egg whites till stiff and gradually add 1/2 cup sugar to make a meringuw --6
spread over pudding and put in oven long enough to nicely brown meringue tips.7
be careful not to burn.
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