1 qt. milk
2 egg yolks
2/3 c. sugar
2 c. broken saltine crackers (not rolled into crumbs)
1 c. grated coconut (fine or med. shred)
1 tsp. vanilla extract
2 eggs whites, stiffly beaten

In a heavy 3 quart pot or Dutch oven, heat the milk almost to the boiling point. IN a bowl, beat the egg yolks and sugar together until frothy and light. Gradually add to the hot milk. Reduce heat to medium. Crumble the crackers into the milk (1 package of crackers makes 2 cups). Stir constantly until the mixture comes to a boil. Add the coconut and stir until the pudding bubbles thickly like the Hot Springs of Arkansas. Remove from the heat and add the vanilla. Fold in the stiffly beaten egg whites. Serve warm or cold. Serves 6 to 8.

If you want to make this fancy, top with meringue and bake until golden brown.