Amount
Ingredient
Preparation



1
envelope
gelatin, unflavored





1/4
cup
water

cold



1/2
cup
sugar





1/4
cup
flour

all-purpose



1/2
teaspoon
salt





1 1/2
cups
milk





3/4
teaspoon
vanilla extract





1/4
teaspoon
almond extract





3
each
egg whites





1/4
teaspoon
cream of tartar





1/4
cup
sugar





1/2
cup
heavy whipping cream

whipped



1
cup
coconut

flaked



1
pastry
pastry crust

baked, 9-inch



1
x
coconut

flaked, additional, optional



1
x
candied cherries

red and green

 Soften gelatin in cold water, and set aside.

Combine 1/2 C sugar, flour, and salt in a saucepan;
gradually add milk, stirring until blended.  Cook over
medium heat, stirring constantly, until mixture
thickens and comes to a boil.  Boil 1 minute, stirring
constantly.  Remove from heat; stir in softened
gelatin and flavorings. Cool.

Beat egg whites (at room temperature) and cream of
tartar until foamy; gradually add 1/4 C sugar, 1 T at
a time, beating until soft peaks form. Fold egg
whites, whipped cream, and 1 C coconut into gelatin
mixture; pour into crust.  Sprinkle with additional
coconut, if desired. Chill until set.  Garnish with
candied cherries.