My DMIL used to make this for us many times. It's a great retro dessert with that quintessential Danish dessert component: a meringue-type base. Have no idea where she got the recipe from (she wrote it down by hand for me), but she used to try lots of recipes from weekly magazines for the 'older lady' like "Søndag" and "Ude og Hjemme".
My DH isn't too keen on this one (too much cream for his liking - he's not a dairy freak like me) but, as DBIL is coming for dinner tonight, I thought we'd do a trip down memory lane.
HARRIET'S KOKOSDESSERT (Harriet's Coconut Dessert)
4 eggwhites (I use pasteurised, see note on eggs below)
4 eggyolks (I use pasteurised, see note on eggs below)
140g + 60g (200g total) icing sugar
140g dessicated coconut
100g chocolate (we like plain, dark chocolate best)
a small carton of whipping cream