1 coconut
4 egg yolks
3/4 c. sugar
1/4 c. water
2 tsp. lemon juice

1. Drain milk from coconut and grate coconut meat. Cook milk and grated coconut meat in the top of a double boiler for 1/2 hour. Strain through several thicknesses of cheesecloth.

2. Beat egg yolks and stir in coconut cream.

3. Cook sugar and water together for five minutes. Add slowly to egg yolk and coconut cream mixture, beating constantly. Cook in double boiler over simmering water, stirring constantly, until thickened.

4. Pour into a serving bowl and chill several hours. Serves 4.