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Lemon Cocoanut Pie

1 cup milk 1 heaping tablespoon cornstarch 2 eggs 1 cup sugar 1 lemon, juice and rind 1/2 cup Dromedary Cocoanut Heat the milk in double boiler; add cornstarch, which has been dissolved in a little cold water; stir until smooth; then add yolks beaten with sugar and lemon; lastly add the cocoanut. Cook for 5 minutes and pour into a well-baked pie crust. Beat the whites of eggs and add two tablespoons of sugar; spread on top of the filling and brown in the oven.