Mix together the breadcrumbs and coconut in a large bowl. Warm the milk with the butter in a small pan or in the microwave until just simmering.
Whisk the egg yolks lightly in a bowl with 25g of the sugar, then pour in the hot milk, stirring continuously. Pour this warm custard mixture over the breadcrumb mixture and stir to combine.
Pour into a greased 1 litre ovenproof dish and leave to stand for 15 minutes so that the breadcrumbs can absorb some of the liquid. Preheat the oven to 180°C (gas 4).
Bake for 25–30 minutes or until lightly set, then remove from the oven. Just before the end of the cooking time, warm the jam, then carefully spread it over the pudding when set.
In a clean, grease-free bowl, whisk the egg whites with the salt until stiff but not dry, then whisk in half the remaining sugar. Fold in the last of the sugar, using a large metal spoon. Pile the meringue on top of the pudding to cover it completely and swirl it into peaks with a fork.
Bake for a further 15–20 minutes until golden. Serve immediately.
*Traditionally, lemon zest is added to the custard mixture. Use the grated zest of one lemon in place of the coconut, or you could add 1 tsp pure vanilla extract. *Any red fruit jam, such as plum, cherry or strawberry, will work well. *To make individual puddings, bake them in large ramekin dishes, first for 20 minutes until set, then for 15 minutes with the meringue topping.