Recipe - Coconut Cream Filling

One fourth cup Sugar
2 tablespoon Cornstarch
1 pn Salt
1 cup Milk
2 Slightly beaten egg yolks
One half cup Coconut
One half teaspoon Vanilla
One fourth teaspoon Almond extract
Butter

In med pan, combine sugar, starch & salt. Gradually add milk, stirring
constantly. Cook & stir over med heat until mixture is thick & begins
to bubble. Remove from heat. Add a few Tbls. of hot mixture to the
yolks & stir to blend. Slowly pour warmed yolks into saucepan,
stirring constantly. Cook & stir mixture over moderate heat until
yolk mixture begins to bubble. Remove from heat. Stir in flaked
coconut & extracts. Transfer filling to bowl. Place a piece of
buttered wax paper directly over the filling & cool to room
temperature. Refrigerate at least 1 hour before using.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip