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Cocoanut Cornstarch

1 cup shredded cocoanut 3 tablespoons sugar 2 tablespoons cornstarch Custard sauce 1 pint milk Whites of 3 eggs 1 teaspoon vanilla Mix the sugar and cornstarch in a double boiler; add the milk and stir over the fire until it thickens; then add the cocoanut and cook slowly for half an hour, stirring occasionally. Remove from the fire; add the stiffly beaten whites and the vanilla and pour into a wet mold. Turn from the mold when chilled and serve with custard sauce.