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Cocoanut Cream

Grate a fresh cocoanut and mix with it an ounce of sugar; melt in as little water as possible three-fourths ounce of gelatine, whip the whites of three eggs, mix with them one-half a pint of milk, stir over the fire until the custard thickens. Sweeten with six tablespoonfuls of sugar, stir the gelatine and a full half pint of grated cocoanut, with the cocoanut milk, into the custard; whip half a pint of cream (solid) and stir it very carefully into the custard. When the batter is quite cold (but before it sets) flavor with vanilla or lemon. Mould and place on the ice.