Coconut Cream Pudding
- 2 tbs. butter
- 3/4 cup sugar
- 4 tbs. sifted flour
- 1/4 tsp. cinnamon
- 6 egg yolks
- 1 1/2 cups coconut cream
- 6 egg whites, stiffly beaten
Cream the butter; gradually beat in the sugar. Mix in the flour and cinnamon. Add 1 egg yolk at a time, beating after each addition and until light and fluffy. Gradually add the coconut cream. Fold in the egg whites. Divide among 8 buttered custard cups. Set in a shallow pan of hot water. Bake 45 minutes or until set. Chill and turn out.