BAJAN COCONUT ICE

Steps:

• In a small saucepan, scald milk.
• Place 2 cups coconut in a sieve. Pour hot milk over coconut while holding sieve over large bowl to catch liquid. Use the back of a spoon to squeeze all of the milk out of the coconut.
• In a large saucepan, combine coconut milk, sugar, and cream of tartar.
• Cook over low heat, stirring constantly, until sugar has dissolved.
• Remove pan from heat and add beaten egg yolk. Beat well with a spoon.
• Stir in remaining coconut and add 2 or 3 drops almond extract. Taste and add more extract if desired.
• Pour into 2 pie pans or pyrex dish. Cover with plastic wrap and place in freezer.
• Remove coconut ice from freezer after 4 hours and break apart with a fork.
• Serve immediately.