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(Coconut Custard)

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2 cup sugar
2 cup water
3 inches stick cinnamon, broken up
1 can (3 1/2 ounces) flaked coconut
3 cups milk
4 eggs
1/4 teaspoon vanilla
2 cup whipping cream
2 tablespoons toasted sliced almonds (optional)


In uncovered 2-quart saucepan simmer sugar, water, and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut; 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 2 cup milk. Stir about 1 cup of the hot mixture into egg mixture; return to saucepan. Cook and stir till mixture thickens slightly but does not boil. Stir in vanilla. Turn into a 1 1/2 quart bowl or individual serving dishes; chill. Whip cream; mound onto pudding. Garnish with almonds, if desired.

Makes 8 to 10 servings

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