Candi Sawatzky
Doris Cornelsen
Coconut Cream Delight
2 T. gelatin
1/3 c. cold water
1 c. sugar
1 c. hot milk
1 pt. whipping cream
2 c. freshly grated coconut
Dissolve gelatin and water Dissolve sugar and hot milk. Mix together and let it set. Whip with beater till fluffy and add whipped and freshly grated coconut. Place in refrigerator until set. *Note: An easy way to crack fresh coconut is to place it in a 120-250 degree oven for 20 minutes. (Be sure to drain liquid from coconut first). Then you can crack it with a hammer.
Sauce:
1 c. sugar
1/2 c. butter
1 egg, beaten
Melt sugar and butter with a tiny bit of hot water and pour over beaten egg very slowly. Mix well.
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This recipe is featured in Adrian’s “Between Friends” Cookbook
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