*Cinco de Mayo Collection-3/4 cup sugar 3 TB cornstarch 1/2 tsp salt 1/2 cup milk,scalded 3 cups shredded coconut 2 eggs 2 TB sherry,(optional) In a saucepan, blend sugar,cornstarch and salt; gradually stir in milk. Add coconut and bring just to a boil. Beat eggs slightly,quickly blend in part of the hot mixture. Stir into remaining milk mixture. Bake at 350 degrees for 30 min until top is lightly browned. NOTE: Mixture can come out quite thick,if this happens take cooked dough and shape into balls-comes out like coconut candy. YIELD: 8 sweet servings. (Source: Dorothy Dean)
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