Baker's Coconut Recipes

by Franklin Baker Co.

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.

Bohemian Pie

1 apple

½ cup sugar

½ cup raisins

1 can BAKER’S Coconut

1 tablespoon cinnamon

Line a square pan with good pie dough—let it extend up on sides about an inch. Make a layer of apple, sliced thin. Sprinkle sugar and cinnamon over the apple. Sprinkle raisins over this, then the coconut. Cover with dough without any opening. Fold edge of lower crust over upper crust and pinch together. Wet well with cream, sprinkle with granulated sugar and bake slowly about an hour.