• 2½ 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.