Coconut Cracker Pudding

Coconut Cracker Pudding
2 eggs divided, 4 cups milk, 1/2 cup sugar, 1 cup coconut, 2 cups saltine crackers (crushed), 1 teaspoon vanilla extract.

Mix egg yolks and sugar together in a bowl until fluffy. Heat your milk over medium heat.
Add egg yolk mixture and boil for a minute. Add coconut and cracker crumbs and bring to boil. Reduce heat to lowest setting and simmer until thick. About five minutes. Beat the egg whites until stiff. Fold into coconut mixture. Add vanilla extract. Serve warm or cold. Keep Cold until you serve.

Source: North Pennsylvannia Dutch Recipe from the early 1900's.