Coconut Mould

Cooking time—15 min.
Setting Time—2 hr.


  • oz. cornflour
  • 2 pt. milk
  • 2 oz. butter
  • 2 oz. desiccated coconut
  • 2–3 oz. castor sugar
  • carmine
  • colouring
  • pink desiccated coconut


Blend cornflour with sufficient of the milk to mix to a smooth cream. Heat remaining milk with butter and proceed as for cornflour mould. Add coconut and sugar and colour a very pale pink. Pour quickly into a wet mould. Turn out when set and sprinkle pale pink coconut lightly all over.

To colour coconut: Tint 1 teasp. cold water with 2–3 drops only of colouring. Stir into white desiccated coconut until evenly coloured. Spread thinly over a sheet of greaseproof paper to dry well. Store in a stoppered jar.