COCONUT FLUMMERY
Ingredients:
350 ml coconut milk (not water)
150 ml evaporated milk
½ cup coconut slivers
½ cup pineapple pieces
1.5 Tbl gelatine
¼ cup sultanas
½ cup sugar
1 egg
Method:
Boil coconut milk and stir while adding sugar. Add the gelatine to 125 ml of the hot solution, stirring briskly until dissolved.
Beat the egg, add evaporated milk and beat again. Add this to the boiled coconut milk. Combine with the rest of the coconut-milk solution.
Pour into mould (lined with coconut slivers and pineapple pieces and sultanas). Refrigerate until set.
DATE: March 1989
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