2½ cup sugar & 1 cup water
Arrange lady fingers in the bottom of a 13 x 9 inch glass baking dish. Boil 2½ cup sugar and 1 cup water over high heat without stirring until it makes a light syrup. Allow to cool. Gradually add the cream of coconut and stir. Add egg yolks and blend in.
Cook mixture over high heat for 5 minutes, stirring constantly. Reduce to medium heat and stir until it boils. Immediately strain the mixture and pour over lady fingers. Boil 3/4 cup sugar and ¼ cup water in a saucepan until the soft ball stage (240ºF).
Meanwhile beat egg whites until stiff. Slowly add syrup and beat until foamy.
Garnish the dessert with the meringue and chill until serving. ¡Buen provecho . . .!