“About the only time I do any cooking is when it is necessary for me to get my own ham and eggs in the morning, but I do have a favorite recipe. It is for a dessert which is not heavy and is a very pleasant finish for most any dinner.” — Humphrey Bogart
Scald the milk and gelatin in top of a double boiler. Mix the egg yolks thoroughly with sugar and salt. Add the milk slowly — return to the double boiler and cook (stirring constantly) until a coating forms on the spoon. Strain at once into a bowl. Add the shredded cocoanut. Beat the egg whites until stiff, add the orange extract and the hot custard. Mix gently.
Rinse a mold with cold water, turn the mixture into the mold and chill. Remove from the mold before serving and sprinkle with remainder of the cocoanut, mixed with a little grated orange rind. Garnish with sections of orange free from membrane.