Blend 1/2 cup sugar, flour, gelatin and salt thoroughly in a saucepan, gradually stir in the milk. Cook over medium heat until the mixture boils, boil for 1 minute. Place the pan in cold water, cool until the mixture mounds slightly when dropped from a spoon. Blend in flavoring. Carefully fold into meringue made of egg whites and 1/2 cup of sugar and cream of tartar, gently fold into whipped cream.

Fold in moist coconut. Chill until set. Serve cold. Tastes great topped with crushed strawberries. Randy Rigg