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Cocoanut Sauce

1 pint milk 1/2 cup shredded cocoanut 1 1/2 tablespoons cornstarch 1/4 cup sugar Braid the cornstarch with a little of the cold milk. Steep the cocoanut in the remainder of the milk in the double boiler for one-half hour. Strain out the cocoanut, add the sugar, heat to boiling, and stir in the braided cornstarch with this mixture. When thickened, remove from fire, and add one tablespoon sherry, beating continuously. If grated cocoanut is used the sauce need not be strained.