Cocoanut Custard

Ingredients

• 1 quart milk
• 3/4 cup cocoanut
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 eggs
• 1/3 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla

Instructions

1. Use freshly grated, or shredded cocoanut, or cocoanut canned in milk. If the fresh cocoanut is used, add an extra tablespoon sugar. Put milk and cocoanut into double boiler and bring to scalding point, add cornstarch which has been mixed until smooth with cold water, and cook five minutes. Beat eggs, add sugar, salt, and milk mixture. Mix well, add vanilla, turn into custard cups, place in pan of hot water, and bake in a moderate oven until knife comes out clean. Bake in the oven for 25 minutes at 325 degrees. Servings, 6.