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Cocoanut and Marshmallow Custard

1 package Dromedary Cocoanut (1½ lb.) 20 marshmallows 1 cup English walnut meats, chopped 2 eggs, beaten 1/2 cup sugar 2 cups milk 1/2 teaspoon almond or vanilla extract Into a greased, fire-proof dish put one-half of cocoanut, add marshmallows cut in halves, nuts and remainder of cocoanut. Mix eggs, sugar, milk and extract and pour over cocoanut mixture. Bake slowly and serve cold.