Coconut Custard
1/2 cup sugar
1/2 cup water
3 inch long cinnamon stick, broken up
3 1/2 oz. flaked coconut
3 cups milk
4 eggs
1/4 tsp. vanilla
1/2 cup whipping cream
2 tbsp. sliced almonds for garnish
Sliced mango and banana for garnish
In an uncovered 2-quart saucepan,
simmer sugar, water and cinnamon for 10 minutes.
Strain and discard the
cinnamon pieces. Add coconut and cook, uncovered about 5 minutes
or
until the syrup is nearly absorbed, stirring frequently. Stir in 2 1/2
cups of the mild and
cook until mixture is hot. In a bowl, beat the eggs with
the remaining milk. Stir in about 1 cup
of the hot milk mixture into the
egg mixture, slowly, stirring constantly. Pour it all back into
the
saucepan. Cook and stir until mixture thickens but do not boil. Stir
in vanilla. Pour into
a 1 1/2 quart bowl or individual serving dishes. Chill until firm. Whip the cream and top the
custard with the whipped
cream. Garnish with almonds and slices of fresh mango and
banana if
desired.
8-10 servings.
