Coconut Corn Starch Custard


2 cups milk
2 tablespoons corn starch
1/2 cup coconut
1/4 cup
1/8 teaspoon salt
1 egg

Makes 4 servings.

  • Heat the milk in a double boiler, retaining enough of it to moisten the corn starch.
  • Put the coconut into the milk while it is hot, and allow it to remain for 5 or 10 minutes after the milk has become heated. Then strain through a ricer or a strainer to remove all the liquid possible, and return the milk to the double boiler.
  • Mix the sugar and salt with the corn starch and moisten with the cold milk. Add this to the hot milk and cook for 20 or 30 minutes after it has thickened.
  • Beat the egg and add a little of the hot material to it; then pour it into the double boiler and cook for a minute or two, or until the egg has thickened.
  • Flavor with a few drops of vanilla, remove from the fire, cool, and serve.

Real Cooking

Did You Know?
The flavor of coconut in custard is agreeable, but the toughness of this ingredient with a soft custard is not always acceptable. In the preparation of the custard given in this recipe, the idea is to obtain the flavor without the use of the coconut in the custard.

If too much heat has been applied or the soft custard has been cooked too long, the result will be a curdled mass. As soon as this is observed, the custard should be removed from the hot water, placed at once into a pan of cold water, and beaten vigorously with a rotary egg beater or mixer. To improve it further, it may be poured through a fine wire sieve or strainer. Unless the curding has gone too far or the egg has been cooked a great deal too long, this treatment will produce a very decided improvement in the custard and possibly bring it to a normal condition.