Coconut Milk Sherbet

• 1 medium sized coconut (about 1½ lb.)
• ¾ pint warm milk

Puncture 2 of the eyes of the coconut and drain out the coconut water. Split the shell and take out the meat. Pare the brown skin from a piece of coconut about 4 inches square and grate it on the coarse side of a hand grater. Spread the coconut on a baking sheet or shallow baking pan and toast in a 325°F (gas 3)