-  1  cup    sugar
-  1  cup    water
-  2  cinnamon sticks
-  2  cups  grated coconut
-  3  cups  milk
-  4  eggs
-  1  cup   whipped cream
-  3 Tbsp  roasted almonds, chopped

Boil water, cinnamon and sugar in a large saucepan, 
then simmer for 5 min.

Add coconut and cook 5 min more.
Pour in milk stirring from time to time until it thickens and set aside.

Beat the eggs until fluffy and pour them
into the coconut 
mixture very slowly stirring constantly 
with a wooden spoon 
at low heat until you have a thick custard.

Spread whipped cream over the custard,
decorate  with almonds and put it in the 
oven until it´s golden brown.