Home › Date-Cocoanut › Sherried Cocoanut

Sherried Cocoanut

Grate a fresh cocoanut and drop into a thick syrup made of four cups of sugar to two of water, and cook gently for forty minutes. When done remove from the fire and immediately stir in the beaten yolks of three eggs. These should thicken a little with the beating and heat. Add a wineglassful of sherry, whip well and cool. (The eggs may be stirred in while still on stove but should never be allowed to boil.)