2 c. milk
1/2 c. shredded coconut
1/3 c. sugar
1-1/2 Tb. corn starch
Pinch of salt
1 egg white
1/2 tsp. vanilla
Heat the milk in a double boiler with the coconut. Mix the sugar and
corn starch and add to the hot milk and coconut. Stir until the corn
starch has thickened and cook for 15 minutes. Add the salt to the egg
white and beat until it is stiff. Pour the hot mixture over the egg
white and continue beating until thoroughly blended. Add the vanilla and
serve either hot or cold.