Baker's Coconut Recipes

by Franklin Baker Co.

Coconut Charlotte

1 cup BAKER’S Coconut

½ envelope plain gelatine

1¼ cups milk

2 egg yolks

1 teaspoon vanilla

½ pint whipped cream

3 tablespoons sugar

Soak gelatine in ¼ cup of milk. Scald cows’ milk, add sugar and beaten egg yolks. Cook several minutes and add gelatine, coconut and vanilla. When beginning to set, add whipped cream. Heap lightly in sherbet cups and sprinkle with coconut. Serves five persons.