White Meringue Egg

Whisk the cornstarch with sugar in a saucepan and gradually add the milk, coconut milk, and a pinch of salt, whisking well

Heat over medium heat, constantly whisking until thickened

Place in a piping bag to fill the egg casings

Prepare the egg casings in the same way as gelatin eggs

Fill with warm meringue mixture, supporting the eggs in an egg carton or Styrofoam box

Refrigerate for at least one day and carefully remove from shells

Serve 5-6 eggs

Suggestion: If you wish to add color to the eggs, use food coloring or a few drops of grape juice.