Cocoanut Custard (Boiled) Recipe ingredients

• 2½ cups milk
• ½ cup shredded cocoanut
• ¼ cup sugar
• 3 egg yolks
• A few grains salt

To prepare this Cocoanut Custard (Boiled) Recipe, first steep the cocoanut in the milk in a double boiler twenty minutes. Strain the cocoanut out of the hot milk, pressing it well to extract all the milk and flavor. Beat the egg yolks, then beat into them the sugar and salt. Stir the hot milk into the egg-and-sugar mixture; put it into the double boiler and cook, stirring and watching it constantly, till it just begins to thicken a little or till it just coats a spoon dipped into it. Do not expect it to set or to get as thick as baked custard; for just before it gets as thick as you expect it to, it will get thin. It will seem too thin when it is cooked sufficiently, but it will be thicker after it gets cold.

A little practice is required to enable one to know when to remove a boiled custard from the fire. As soon as the custard is sufficiently cooked, set the inner cup of the double boiler which contains the custard in cold water, and stir the custard till it cools slightly. Then pour into cups or into the dish in which it is to be served, and set away to get cold.