| How To Cook: |
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1. Shell the coconut and scrape away the brown skin.
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2. Break the nut, reserving the milk, and grate or finely shred it.
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3. Beat the eggs well with the sugar and stir in the cream.
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4. Add to the coconut, with some of the milk, and put into a greased fireproof dish.
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5. Bake in a slow oven (325°F) for about 45 minutes, or until set.
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6. Put aside to get cold (or chill it in a refrigerator) before serving.
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