1/2 c Sugar 1 Envelope unflavored gelatin
1 3/4 c Milk 3 Egg whites
1/2 c Sugar 1 c Moist shredded coconut
1/4 c Flour 1/2 ts Salt
3/4 ts Vanilla 1/4 ts Cream of tartar
1/2 c Whipping cream, whipped
Blend 1/2 cup sugar, flour, gelatin and salt thoroughly in a saucepan,
gradually stir in the milk. Cook over medium heat until the mixture
boils, boil for 1 minute. Place the pan in cold water, cool until
the mixture mounds slightly when dropped from a spoon. Blend in
flavoring. Carefully fold into meringue made of egg whites and 1/2
cup of sugar and cream of tartar, gently fold into whipped cream.
Fold in moist coconut. Chill until set. Serve cold. Tastes great
topped with crushed strawberries. Randy Rigg
Yields
3 servings