Dessert

Whole Wheat Coconut Pudding is for Dessert.

Whole Wheat Coconut Pudding takes 15 minutes to prepare.

Whole Wheat Coconut Pudding takes 10 minutes to cook.

Whole Wheat Coconut Pudding makes 16 servings.

The ingredients for Whole Wheat Coconut Pudding are:

For the Pudding:
1 cup splenda
4 tablespoons whole wheat flour
salt-dash
2 cups coconut milk
3 large eggs, whites separated
1 teaspoon vanilla extract
9 oz. vanilla wafers (54 wafers)

For the Meringue:
3 egg whites
1/2 teaspoon vanilla extract
1 tablespoon splenda

Here is how you make Whole Wheat Coconut Pudding:

Preheat oven to 350Line a 2 quart casserole dish with vanilla wafers, bottom and sides.Separate egg whites. Set aside. For the Pudding:Mix sugar, flour, egg yolks and salt in the top of a double boiler. Scald the milk and add gradually to the double boiler mixture to temper the eggs. Cook, stirring continously until very thick. Add the vanilla and mix. Pour this mixture over the cookies.For the Meringue:In a mixing bowl, add the egg whites, 1 tablespoon splenda (more if you like it sweeter), and 1/2 teaspoon vanilla extract. Beat until a stiff peak forms. Spread over casserole dish. Bake until brown, 5-10 minutes.Serving size 4 ounces.Number of Servings: 16Recipe submitted by SparkPeople user SKINNYSOMEDAY1.

The nutritional information for Whole Wheat Coconut Pudding is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 131.0

• Total Fat: 7.5 g
• Cholesterol: 39.8 mg
• Sodium: 83.6 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 0.5 g
• Protein: 2.5 g