This recipe was written on a large white index card, came from a collection of recipes that were all collected by the same cook, date unknown. Recipe is typed below along with a scanned copy, click to view larger if you like.

Coconut Custard

3 cups milk
1 cup sugar
3 eggs, beaten
2 tablespoons cornstarch
1/4 tsp. salt
1/2 tsp. vanilla
1 coconut, grated

Scald 2 1/2 cups milk in top of a double boiler.

Mix sugar, salt, cornstarch and add remaining milk to make a smooth paste.

Add some of the hot milk slowly to the paste & then add all to the scalded milk.

Stir until thickened.

Beat eggs and add slowly to custard, stirring constantly.

Cook for 2 minutes.

Remove from heat.

Add 2/3 of the grated coconut and the vanilla.

Garnish the chilled custard with whipped cream and the remaining coconut.

Makes 6 – 8 servings.