Here’s a secret: pudding isn’t a magical food that can only be made in factories and put in boxes. Homemade pudding is surprisingly easy to make, and it can be used in other recipes. This pudding would make a nice breakfast, or it would go nicely as a dessert with the soft taco bake or homemade pizza.
Sweetener equivalent to 3/4 cups sugar (I used Stevia in the Raw)
1/4 cup cornstarch (use organic–corn is often genetically modified!)
3 cups milk
4 egg yolks
1 cup flaked coconut (unsweetened)
1 tsp vanilla extract
1. Combine sugar and cornstarch, in a saucepan. Add milk and stir until smooth. Gradually heat, until thick and bubbly. Heat one more minute. Remove from heat.
2. Beat egg yolks. Add 1 cup of milk mixture and stir. Pour into saucepan with the rest of the milk. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from heat. Stir in vanilla and coconut. (You can use other extracts, or cocoa, if you want to make a different flavor). Allow to cook until lukewarm.
3. You may chill it in the refrigerator at this point. Or, you may pour it into a baking dish and preheat the oven to 350 degrees. Beat the eggs whites until soft peaks form. Gradually beat in remaining sweetener until stiff peaks form. Spread meringue over pudding and bake, uncovered, for 10-15 minutes.