1 cup white sugar, divided
1 cup white sugar
3/4 cup water, divided
1/2 teaspoon vanilla extract
2 egg whites
1 teaspoon vanilla extract
1 (12 fluid ounce) can evaporated milk
1 cup pumpkin
6 cups flaked coconut
1 cup whipped whipping cream for glaze
In a small, lightly greaseable bowl, combine the remaining 1/2 cup of sugar at room temperature, water, vanilla, egg whites and vanilla. Beat on medium speed until mixture is stiff. Turn out onto a wire rack and cool slightly. Prepare a small tea cup or pitcher for serving.
In a medium bowl, combine the pumpkin, coconut and whipped cream. Serve by glaze over warm glaze.