Coconut Pudding

One grated coconut, six eggs, grated rind and juice of two lemons, one cup of granulated sugar and the milk of the cocoanut; beat the yolks of the eggs with the sugar and the grated rind of lemon until light and creamy; add gradually the coconut and the beaten whites of the eggs, and lastly put in the milk of the coconut, to which has been added the juice of the lemons.

Bake in a moderate oven for half an hour and serve quite cold.