COCONUT CUSTARD
Steps:
- Using a hammer and a carpenter's nail, pierce the eyes of the coconuts and make holes about 2 inches deep. Drain liquid and reserve.
- Using a hammer, split coconuts and remove meat from shell. Peel the brown skin from the coconut meat. Break meat into pieces, rinse and grate finely.
- Add enough water to reserved coconut liquid so that it measures 3 1/2 cups. Bring liquid to a boil and add grated coconut. Drain coconut into a strainer, pressing to extract the liquid into a bowl.
- Bring 1 cup of water to a boil and add to the coconut in the colander, again pressing to extract the liquid. Discard the coconut.
- In a medium saucepan, combine cornstarch, sugar, salt and vanilla. Whisk in coconut milk and blend well. Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens. Reduce heat to low and stir until mixture bubbles.
- Remove from heat and pour into 8 slightly wet 2-ounce molds or a 2 1/2- to 3-cup pan or mold. Refrigerate until cooled and set. Invert onto a serving dish. Sprinkle with nutmeg and cinnamon and serve.
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