COCONUT CREAM
Reading edition
Mix thoroughly in a saucepan ½ cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 cup shredded coconut
3 egg yolks
Stir in gradually until smooth a mixture of 1 cup Pet Evaporated Milk
1 cup water
Cook and stir over low heat until thickened, about 10 minutes.
Remove from heat and stir in 1½ teaspoons vanilla
Cover and cool thoroughly. Put into cold 9-inch baked pastry shell. Spread with Meringue (page 5).
Sprinkle over top ½ cup shredded coconut
Bake as directed for Meringue (page 5). Cool thoroughly before cutting with wet knife.
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