1 qt. milk
2 eggs, separated
2/3 c. sugar
1 c. grated coconut
2 c. broken saltine crackers (not crumbs)
1 tsp. vanilla extract

In a heavy 3-quart pot, heat the milk almost to boiling point. In a bowl, beat egg yolks and sugar together until frothy. Gradually add to the hot milk. Reduce heat to medium. Crumble the crackers into the milk. Stir constantly until mixture comes to a boil. Add the coconut and stir until the pudding bubbles thickly. Remove from heat and add vanilla. Fold in stiffly beaten egg whites. Serve warm or cold. Serves 6-8.