Recipe for cooking coconut sweet

Desserts to Go with Coffee and Tea :: Souffles and Puddings

Coconut Sweet

1 (7 ounce) can coconut
2 c. milk, divided
1 3/4 c. sugar
1 stick cinnamon
3 egg yolks
2 Tbsp. butter
1/4 c. sliced unblanched almonds

Place 1 c. of the milk, the sugar and cinnamon over moderate heat in a lrg. pan. When it begins to boil, add coconut; stir until coconut looks transparent. Add the yolks beaten with the remaining milk, and stir constantly until a wide swath appears on the bottom of the pan every time you move the spoon through the mixture. Butter a lrg. platter. Empty the mixture onto it. Sprinkle with the almonds, then cool.

Serve either warm or cold.