2 tsp. cornstarch
3/4 c. sugar
1/2 tsp. salt
2 c. milk
3 egg yolks
1/2 tsp. vanilla extract
1/8 tsp. almond extract
1/2 c. toasted coconut
3 egg whites

Combine cornstarch, 4 tablespoons sugar and salt; stir in milk gradually. Cook over hot water until slightly thickened, stirring constantly. Beat egg yolks; stir in hot mixture mixture slowly. Cook over hot water until mixture coats spoon, stirring constantly. Cool. Add vanilla and almond extracts. Pour into shallow baking dish; sprinkle with coconut. Beat egg whites until stiff but not dry; add remaining 1/2 cup sugar gradually, beating constantly. Drop by spoonfuls on custard. Bake in moderately slow oven (325 degree) for 15 minutes, until brown. Cool. Makes 4 to 6 servings.