Coconut Cream Pudding

In a heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat.

Beat egg yolks. Stir 1 cup hot milk mixture into yolks; return to pan. Cook and stir over medium heat until gently boiling; cook and stir 2 minutes more.

Remove from the heat; cool to lukewarm. Stir in coconut and vanilla. Pour into an ungreased 8" square baking dish.

In a mixing bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Spread over pudding, sealing edges.

Bake at 350 degrees for 10 to 15 minutes. Serve warm.