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