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Cocoanut Blanc Mange

4 tablespoons cornstarch 2 cups milk 4 tablespoons sugar 1/2 cup cocoanut Moisten the cornstarch with four tablespoons of milk. Heat the remainder of the milk with the cocoanut. When the flavor is entirely extracted from the cocoanut, strain it out. Add the sugar and moistened cornstarch. Stir until thickened; then cook in a double boiler one to two hours. Turn into individual molds wet with cold water or into a shallow, oblong pan, and cut into squares.