Place 1 cup of the milk, the sugar and cinnamon over moderate heat
in a large pan. When it begins to boil, add coconut; stir until
coconut looks transparent. Add the yolks beaten with the remaining
milk, and stir constantly until a wide swath appears on the bottom
of the pan every time you move the spoon through the mixture.
Butter a large platter. Empty the mixture onto it. Sprinkle with
the almonds, then cool.
Serve either warm or cold.
Other Southwestern dessert recipes you may like...