Ingredients:

1 1/2 cups grated coconut
1 tin evaporated milk
1 tin condensed milk
3/4 cups water
2 envelopes Gelatin
2 tablesps. sugar
Maraschino cherries

Method:

• Put grated coconut in a blender. Add Evaporated Milk and water and blend
• Add Condensed Milk, stir and strain, keep the coconut residue
• Dissolve Gelatin in a little warm water and add to the mixture
• Refrigerate until set. Do NOT freeze
• Take grated coconut residue from strainer, place in a frying pan and add 2 tablespoons sugar with a spatula or spoon, and fry over low heat, until brown
• Just before serving sprinkle Blancmange with browned coconut and garnish with Maraschino cherries

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