Make the uncooked cream as in the foregoing recipe. Take the cream while soft, add fresh grated cocoanut to taste; add sufficient confectioners' sugar to mold into balls and then roll the balls in the fresh grated cocoanut. These may be colored pink with a few drops of cochineal syrup, also brown by adding a few spoonfuls of grated
chocolate; then rolling them in grated cocoanut; the three colors are very pretty together. The coconut cream may be made into a flat cake and cut into squares or strips. With this uncooked cream, all the recipes given for the cooked "French Cream," may be used: English walnut creams, variegated creams, etc.
Source:
The Whitehouse Cookbook (1887)
