Coconut Cream Soup

• 1 lb. veal, cut into small cubes
• 1 onion
• 1 c. flour
• 4 Tbsp. oil
• 1 bay leaf
• Salt & Pepper to taste
• 4 hard coconuts (plus water), grated
• 1 c. milk
• 2 egg yolks, beaten

Place veal & onion in cooking pot & add water to cover; bring to boil and simmer until tender.  Drain & save stock.  Blend flour & oil in cooking pot; add veal stock, bay leaf, coconut water, coconut & seasoning.  Bring to boil and cook 1 hour or until coconut is tender.  More water may be added if needed; soup should be consistency of a cream soup.  Add milk and egg yolks but not let boil after this addition.