2 cup sugar
2 cup water
3 inches stick cinnamon, broken up
1/2 cup flaked coconut
3 cups milk
1/4 tsp vanilla
2 cup whipping cream
2 tbsp toasted sliced almonds
In uncovered 2-quart saucepan simmer sugar, water, and cinnamon for 10
minutes. Remove and discard cinnamon pieces.
Add coconut and cook, uncovered, about 5 minutes or till syrup is nearly
absorbed, stirring frequently.
Stir in 2 1/2 cups of the milk; cook till mixture is hot.
In bowl beat eggs with remaining 1/2 cup milk. Slowly stir about 1 cup of
the hot mixture into egg mixture and stir together quickly. Stir egg
mixture into coconut mixture in saucepan.
Cook and stir till mixture thickens slightly but does not boil. Stir in
vanilla. Pour into a 1 1/2 quart bowl or individual dessert dishes; chill.
Before serving, whip cream and add a dollop to each serving of pudding.
Garnish with almonds, if desired.
Serves 8 - 10