Coconut Cream Floating Islands
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||3 1⁄2 Cup (56 tbs)|
|Yellow coloring||2 Drop|
|Egg yolks||2 , beaten|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Ground cinnamon||To Taste|
Combine 1/2 c. sugar, cornstarch and salt in 2-qt. glass casserole.
Gradually stir in milk and food coloring.
Microwave at high setting 4 minutes.
Microwave at high setting 4 minutes more, or until mixture comes to a boil and thickens, stirring after every minute.
Stir a small amount of hot mixture into egg yolks.
Immediately pour yolk mixture back into remaining hot mixture, blending thoroughly.
Microwave at high setting 30 seconds.
Stir in coconut and vanilla.
Cool to room temperature.
Pour into 6 individual serving dishes.
Cover and chill in refrigerator at least 2 hours.
Meanwhile, beat egg whites in bowl until foamy, using electric mixer at high speed.
Gradually add 1/2 c. sugar, 1 tblsp. at a time, beating well after each addition.
Continue beating until stiff, glossy peaks form when beaters are slowly lifted.
Place a sheet of brown wrapping paper on baking sheet.
Drop mixture in 6 mounds, in ring on brown paper.
Slide paper from baking sheet to floor of microwave oven.
Microwave at high setting 1 minute, or until meringues are set Slide paper back onto baking sheet Cool meringues on baking sheet.
To serve, place one meringue on each serving.
Sprinkle each with cinnamon.