1 c. dried shredded coconut
1/2 c. boiling water
1 c. sugar
3 eggs
Pinch of salt
1/4 c. grated fresh coconut

Put dried shredded coconut in a bowl and cover with 1/2 cup boiling water. Soak for 30 minutes, then pour through a fine sieve into a pitcher. Squeeze out liquid from coconut. Discard coconut.

Preheat the oven to 350 degrees. Beat the sugar, eggs, and salt until thick and foamy. Gradually add reserved coconut liquid. Turn the mixture into a lightly greased 3-cup mold or four ovenproof dishes and place in roasting pan half- filled with hot water. Bake for 30 minutes at 350 degrees.

Allow to cool, then invert over a serving plate to unmold. Chill until ready to serve, sprinkled with grated fresh coconut. Serves 4.