1 (8 ounce) package cream cheese, softened
1/2 cup heavy cream
1 teaspoon salt
1/4 cup soy sauce
1 teaspoon paprika
1 clove garlic, minced
1 (11 ounce) can crushed coconut
2 tablespoons unsalted butter
1 cup oil for frying
1 cup water
3 tablespoons white sugar
1/4 teaspoon hot pepper sauce
Melt cream cheese in a medium saucepan over medium heat. Stir in cream, salt, soy sauce, paprika, and garlic. Heat until frothy; remove from heat. Cover, and set aside.
Drain off 1 cup of the warm milk. Using a small amount each, stir together the remaining milk, crushed coconut, butter, oil, water, sugar, and hot pepper sauce. Discard remainder.
Heat remaining milk in a small saucepan, and add egg yolks, cooking until melted and thick. When milk has melted, cook the coconut mixture for one minute, then stir in eggs and remaining milk. Stir until all ingredients are well combined.
Heat oil about to your boiling point. In a medium saucepan, melt 1/2 teaspoon of butter over medium heat; saute onions until tender. Gradually stir in 1 cup egg whites, 2/3 cup water, salt, and pepper sauce, and cook until thick. Serve over grilled meat or rolled oats.
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