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-  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, crushed or 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 to low heat until you have a thick 

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

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copyright by

Terry Olier

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