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Cocoanut and Peach Cream Pudding

Sliced fresh or canned peaches 2 cups milk 1/2 cup sugar 4 tablespoons cornstarch 14 cup cream 1 cup Dromedary Cocoanut 3 eggs, separated 1/2 teaspoon almond or lemon extract Line a greased pudding mold with peaches. Pour milk into upper pan of double boiler, add sugar and heat; then add cornstarch dissolved in cream, stirring constantly, add cocoanut and fold in whites of eggs stiffly beaten. Pour into prepared tin and set away to chill. Turn out and serve with custard sauce made with yolks of eggs, three tablespoons of sugar, two cups of milk and extract.