Categories: frozen desssert

Ingredients

• 3 cups grated fresh coconut
• 1 cup light cream
• 2 cups milk
• 2 Tbsp. flour
• 2/3 cup sugar
• 1/4 tsp. salt
• 2 eggs, slightly beaten
• 1 tsp. vanilla extract

Directions

1. Put 2 cups coconut, the cream and 1 cup milk in saucepan and heat to scalding. Cool to room temperature and squeeze as much liquid as possible from mixture through several thicknesses of cheesecloth; discard coconut. Put liquid and remaining milk in to [art of double boiler over simmering water and heat to scalding Mix thoroughly next 3 ingredients and stir into mixture. Cook, stirring, until smooth and thickened. Stir small amount of mixture into eggs, then stir back into double boiler. Cook, stirring, 2 minutes longer. Remove from heat, add vanilla and cool. Pour into freezing tray and freeze until mushy. Beat with rotary beater until smooth. Fold in remaining coconut, and put back in tray. Freeze until firm.

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