Coconut Custard

1. 1

   Using a hammer and a carpenter's nail, pierce the eyes of the coconuts and make holes about 2 inches deep.

2. 2

   Drain liquid and reserve.

3. 3

   Using a hammer, split coconuts and remove meat from shell.

4. 4

   Peel the brown skin from the coconut meat.

5. 5

   Break meat into pieces, rinse and grate finely.

6. 6

   Add enough water to reserved coconut liquid so that it measures 3 1/2 cups.

7. 7

   Bring liquid to a boil and add grated coconut.

8. 8

   Drain coconut into a strainer, pressing to extract the liquid into a bowl.

9. 9

   Bring 1 cup of water to a boil and add to the coconut in the colander, again pressing to extract the liquid.

10. 10

    Discard the coconut.

11. 11

    In a medium saucepan, combine cornstarch, sugar, salt and vanilla.

12. 12

    Whisk in coconut milk and blend well.

13. 13

    Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens.

14. 14

    Reduce heat to low and stir until mixture bubbles.

15. 15

    Remove from heat and pour into 8 slightly wet 2-ounce molds or a 2 1/2- to 3-cup pan or mold.

16. 16

    Refrigerate until cooled and set.

17. 17

    Invert onto a serving dish.

18. 18

    Sprinkle with nutmeg and cinnamon and serve.

No additional tips available.