Recipe: Coconut Sauce

  •  2 c. milk
  •  1/2 c. shredded coconut
  •  1/3 c. sugar
  •  1-1/2 Tb. corn starch
  •  Pinch of salt
  •  1 egg white
  •  1/2 tsp. vanilla

Heat the milk in a double boiler with the coconut. Mix the sugar and corn starch and add to the hot milk and coconut. Stir until the corn starch has thickened and cook for 15 minutes. Add the salt to the egg white and beat until it is stiff. Pour the hot mixture over the egg white and continue beating until thoroughly blended. Add the vanilla and serve either hot or cold.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)