Coconut Custard

• 2 large ripe coconuts
• 1/2 cup cornstarch
• 23 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Ground nutmeg
• Ground cinnamon

1. Using a hammer and a carpenter's nail, pierce the eyes of the coconuts and make holes about 2 inches deep.
2. Drain liquid and reserve.
3. Using a hammer, split coconuts and remove meat from shell.
4. Peel the brown skin from the coconut meat.
5. Break meat into pieces, rinse and grate finely.
6. Add enough water to reserved coconut liquid so that it measures 3 1/2 cups.
7. Bring liquid to a boil and add grated coconut.
8. Drain coconut into a strainer, pressing to extract the liquid into a bowl.
9. Bring 1 cup of water to a boil and add to the coconut in the colander, again pressing to extract the liquid.
10. Discard the coconut.
11. In a medium saucepan, combine cornstarch, sugar, salt and vanilla.
12. Whisk in coconut milk and blend well.
13. Cook on moderate heat, stirring constantly with a wooden spoon until mixture thickens.
14. Reduce heat to low and stir until mixture bubbles.
15. Remove from heat and pour into 8 slightly wet 2-ounce molds or a 2 1/2- to 3-cup pan or mold.
16. Refrigerate until cooled and set.
17. Invert onto a serving dish.
18. Sprinkle with nutmeg and cinnamon and serve.

coconuts, cornstarch, sugar, salt, vanilla, ground nutmeg, ground cinnamon

Taken from cooking.nytimes.com/recipes/4574 (may not work)