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Cocoanut Cups

Gently stew a sliced cocoanut in the cocoanut milk for an hour, or until tender, then add juice and grated rind of one lemon or orange, a half-cup of sugar, and the beaten yolks of four eggs. Let thicken slightly, then pour into custard cups and bake fifteen minutes. Place on top the whipped whites of the eggs (with one-half cup of sugar) and brown lightly. Remove, cool, and serve.