1 env. unflavored gelatin (Knox)
1/2 c. sugar, divided
3 eggs, separated
1 3/4 c. milk
1 tsp. vanilla
1/2 tsp. almond extract
3/4 c. coconut flakes
9 inch pie shell or crumb shell, baked and cooled

Combine gelatin, 1/4 cup sugar and 1/4 cup milk - set aside. Bring remaining milk to boil. Stir dissolved gelatin into hot milk, stirring constantly. After a minute, remove from stove and pour slowly into blended egg yolks, stirring constantly. Stir in vanilla and almond extract. Chill, stirring occasionally until mixture mounds slightly when dropped from spoon.

Stir in coconut. Beat egg whites until stiff; beat in remaining 1/4 cup sugar until meringue is formed. Gently fold into chilled gelatin mixture. Pour into pie shell; chill until firm. Garnish with whipped cream and toasted coconut.