2½ cup sugar
1 cup water
2 cans cream of coconut
8 egg yolks
24 lady fingers
3 egg whites
3/4 cup sugar
¼ cup water
Arrange lady fingers in the bottom of a 13 x 9 inch glass baking dish. Boil 2½ cup sugar and 1 cup water over high heat without stirring until it makes a light syrup. Allow to cool. Gradually add the cream of coconut and stir. Add egg yolks and blend in.
Cook mixture over high heat for 5 minutes, stirring constantly. Reduce to medium heat and stir until it boils. Immediately pour over lady fingers. Boil 3/4 cup sugar and ¼ cup water in a saucepan until the soft ball stage (240ºF).
Meanwhile beat egg whites until stiff. Slowly add syrup and beat until foamy.
top with the meringue toast in oven at 350. Cool
chill until serving. Serves 8-10.