Soak 1 envelope plain gelatin in 1/4 cup cold water. Mix 1 cup sugar, 4 tablespoons flour, 1/2 teaspoons salt. Add dry mixture to 1 1/2 cups scalded milk. Cook and stir in gelatin. Cool until partly set.

Beat 1/2 cup whipping cream. Add 1/4 teaspoon almond extract and 3/4 teaspoon vanilla. Add to custard. Beat 3 egg whites with 1/4 teaspoon cream of tartar and 1/2 cup sugar. Fold into above mixture and add 1 cup moist coconut. Pile in baked shell. Sprinkle with coconut and chill for 2 hours.