We go into the artist’s studio and find there unfinished pictures covering large canvas, and suggesting great designs, but which have been left, either because the genius was not competent to complete the work, or because paralysis laid the hand low in death; but as we go into God’s great workshop we find nothing that bears the mark of haste or insufficiency of power to finish, and we are sure that the work which His grace has begun, the arm of His strength will complete.

F.B. Meyer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Desserts	1	Servings

INGREDIENTS

1	c	Light cream
1/3	c	Coconut flakes
1 1/4	c	Milk
2	tb	Sugar
1		Egg yolk
1/8	ts	Coconut extract

INSTRUCTIONS

Heat cream and coconut to boiling in medium saucepan; simmer 5 minutes.
Cool to room temperature.  Strain through strainer lined with
double-thickness of cheesecloth, pressing coconut firmly to extract all the
cream.  Discard coconut and reserve the cream mixture.  Heat milk and sugar
just to simmering in a medium saucepan, stirring occasionally to dissolve
sugar.  Whisk about 1/4 cup hot milk mixture into the egg yolk; whisk yolk
mixture back into milk mixture.  Cook over medium heat 2 minutes, whisking
constantly.  Strain mixture through fine strainer. Stir reserve
coconut-cream mixture into milk mixture; stir in coconut extract. Cool to
room temperature then chill.  Freeze.

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