How to make it

  • Simmer sugar, water and cinnamon for 10 min.
  • Strain and discard the cinnamon pieces.
  • Add coconut to mixture and cook, uncovered about 5 min. or until the syrup is nearly absorbed, stirring frequently.
  • Stir in 2 1/2 c. of the milk and cook until mixture is hot.
  • In a bowl, beat the eggs with the remaining milk.
  • Temper the eggs by slowly stirring in about 1 c. of the hot milk mixture while stirring constantly. Pour it all back into the saucepan.
  • Cook and stir until mixture thickens but do not boil.
  • Stir in vanilla.
  • Pour into individual serving dishes & chill until firm.
  • Whip the cream (sweeten with a bit of powdered sugar & vanilla if desired) and top the custard with the whipped cream.
  • Garnish with almonds and slices of fresh mango and banana if desired.

Reviews & Comments 3

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  • maggiehc 6 years ago
    Cinco de Mayo is coming up and this sounds like a great recipe.
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  • mellian 6 years ago
    I love anything coconut and/or custard. A great combination!
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  • bondc 6 years ago
    I gotta try this.
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