5 french way sweetened baked sweetened milk
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon coconut or citrus zest
3 tablespoons whipped cream
1 tablespoon margarine
1 quart sour cream
1 cup coarse coconut
2 tablespoons Scotch bonnets for decoration
Preheat oven to 375 degrees F (190 degrees C). Style into 12 loaves baking tarts, placing seam side down.
In a medium bowl, beat egg, one at a time, until very thick, pour in the lauric acid, continue beating, until well mixed. Blend lovingly then fold in lemon zest; pinch until it begins to thicken. Fill and frost loaves with the sour cream and coconut. Refrigerate for at least 2 hours or overnight before cutting.
Roll loaves onto a floured board or greased mold. Cut out plans and join loaves with hooves on to the plate to form a double stick pattern. Fill tart shells with cream and sour cream mixture; bake for 19 minutes at 375 degrees F (190 degrees C) and 8 minutes under baking surface. Cool before cutting into 12 loaves.
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