Baker's Coconut Recipes

by Franklin Baker Co.

Coconut Frozen Custard

1 can BAKER’S Coconut

4 cups milk

4 eggs

½ cup raisins

1 cup sugar

2 tablespoons cornstarch

1 tablespoon vanilla

½ cup each chopped cherries and pineapple

Cook three cups of milk in a double boiler. Moisten the cornstarch with a little milk, add it to the hot milk—stir until it thickens. Beat eggs and sugar until creamy, then add to the thickened milk. Stir and cook for a few minutes. Remove from fire, add the coconut, fruit, balance of milk and vanilla. When cold, freeze as for ice cream. If the coconut with the milk is used, take one cup of coconut milk and three of milk.