Instructions: Measure 1/4 cup coconut and set aside. In a bowl pour hot milk over remaining coconut and let stand 30 minutes. Strain through cheese cloth, squeezing out excess liquid. Discard coconut. In sauce pan combine cornstarch and sugar. Stir in flavored milk. Cook, stirring constantly until bubbly and thick. Pour into greased baking dish. Sprinkle with reserved coconut. Chill until firm.

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