COCONUT DELIGHT

2 cups coconut cream
3 1/3 cups sugar
6 egg yolks
16 lady fingers
3 egg whites
3 tablespoons sugar

Combine coconut cream and sugar in a saucepan. Bring to boil over high heat without stirring. Reduce heat to moderate and boil until syrup thickens a little. Cool.

Place eggyolks in a saucepan and blend in syrup gradually. Cook over moderate heat stirring constantly with a wooden spoon until mixture boils. Remove from heat and strain. Place 2 lady fingers in a deep desset plate and spoon coconut cream over them. Do the same with the rest of the lady fingers.

Beat egg whites until stiff. Add sugar gradually. Garnish the dessert with the meringue.

Source: The Coconut Cookbook by Conrado A. Escudero