2 lg. ripe coconuts to make 4 c. diluted coconut

B:
1/2 c. cornstarch
2/3 c. sugar
1/2 tsp. salt
1 tbsp. orange blossom water

1. In a saucepan, dissolve cornstarch in part of the coconut milk. Add remaining coconut milk and rest of ingredients included in B.

2. Cook over moderate-high heat, stirring constantly with a wooden spoon.

3. As soon as it begins to thicken, reduce heat to moderate and stir until boils and thickens.

4. Pour immediately into a round 6 x 3 inch fluted or plain aluminum pan, rinse in cold water.

5. When thoroughly cool, turn onto serving platter.

NOTES: 1 ripe coconut yields 1 pound coconut meat. 1 pound coconut meat yields 5 cups grated coconut. 5 cups grated coconut yields 1/2 cup undiluted milk.

To obtain diluted coconut milk, measure amount of undiluted coconut milk rendered by coconuts. Add to the reserved grated coconut meat enough hot water to complete the different of amount of diluted coconut milk required. Then drain to separate the milk from the meat.

If desired you can substitute the grated-coconut milk for canned coconut cream (milk) adding equal amounts of milk (cream) and water. Use less sugar since the canned cream coconut is already sweetened.