Make a plain blanc-mange with a scant measure of milk. When the gelatine has been added, mix in a cupful of boiling water in which a grated cocoanut has been soaked for fifteen minutes, then beaten up hard in it, finally strained out of it in a coarse cloth. The cloth must be squeezed and wrung to get every drop of moisture from the cocoanut. Whip the mixture together well and put into a wet mould.