CONTEST DESSERT: Coconut Cracker Meringue Pudding

COCONUT CRACKER MERINGUE PUDDING
Adapted by BumbleBeeBoogie

Pudding:
4 cups whole milk
2 large eggs, separated
2/3 cup granulated white sugar
2 cups crushed saltine crackers
1 cup shredded coconut, medium shred
1 teaspoon vanilla extract

Heat the milk in a large saucepan.

In a bowl, beat the egg yolks and 2/3 cup sugar until light and frothy; gradually add to the hot milk, stirring constantly to avoid curdling. Stir in the crackers and coconut. Cook (do not boil) and stir over medium heat until thick. Remove from heat; stir in the vanilla.

Beat the 2 eggs whites in a bowl until stiff; carefully fold into the pudding. Pour the pudding into a buttered 2-quart casserole.

Preheat the oven at 350 degrees F.

Meringue:
3 egg whites (or powdered egg whites reconstituted according to package directions)
1/4 teaspoon cream of tartar
1/4 cup granulated white sugar
pinch of salt

Beat the egg whites in a bowl (preferably a thoroughly clean copper bowl) with the cream of tartar until soft peaks form. Gradually beat in 1/4 cup of sugar and continue beating until stiff and glossy peaks form. Pile the meringue over the pudding.

Bake about 5 minutes until the meringue is golden brown. Remove from oven and cool on a wire rack. Serve warm.