A quick dessert cracker pudding that's thickened with saltine cracker crumbs and coconut. Pasteurized eggs can be used to avoid any problems with raw egg whites.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
328 Calories
Recipe Instructions
Step 1
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 egg yolk mixture until smooth; boil for 1 minute. Mix in coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer mixture until thick, about 5 minutes.
Step 2
Beat egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into coconut mixture and mix in vanilla extract. Serve warm or cold. Refrigerate leftovers.
