1 3 1/2 oz. can coconut
2 1/2 c Milk; hot
1/4 c Cornstarch
1/4 c Sugar
Measure 1/4 cup coconut and set aside. In a bowl
pour hot milk over remaining coconut and let stand 30
minutes. Strain through cheese cloth, squeezing out
excess liquid. Discard coconut. In sauce pan combine
cornstarch and sugar. Stir in flavored milk. Cook,
stirring constantly until bubbly and thick. Pour into
greased baking dish. Sprinkle with reserved coconut.
Chill until firm. Formatted by: Dorie Villarreal
