This weekend I thought why not pamper my sweet tooth a bit. Good reason for this is - one of my friends Mom e-mailed me last week with lots of good wishes and a saying –“Life is uncertain. Eat dessert first.” And she sent this beautiful Mexican dessert recipe which she called cinnamon coconut custard. I thought it’s good to be sweet sometimes so I recreate it in my kitchen and it was wonderful with a prominent cinnamon flavor. I am sure you will love this light creamy dessert and specially after a spicy main course.
Sugar 1 cup (more or less according to choice)
Cinnamon sticks 1 inch
Cinnamon powder 3 pinch
Dry shredded coconut 1 cup
Milk 2 cups
Whipped cream 6 tablespoon(optional)
Chopped almond 2 table spoon toasted(optional)
Chocolate sauce 1 table spoon(optional)
Put a pan on heat and boil milk with cinnamon sticks .Then add grated coconut and sugar. Continuously go on stirring for 10 minutes. This is a good exercise for hands if you want to shed few pounds while cooking and then gain few having it ( hahaha)! Put off the flame and let it cool down completely then take off the cinnamon sticks from it. Meanwhile take a bowl and take four eggs in it with a pinch of cinnamon powder. Whisk well. Add the prepared coconut in it . Mix well. Now grease a baking dish and pour the whole mixture in it. Bake at 375 degree for 10 minutes or till done. Take out let it cool down top with whipped cream and almond flakes and drip chocolate sauce and make any design of your choice and sprinkle cinnamon powder on top .Those who can show the courage to skip this tempting part please do so though I must admit I fall weak and even can’t wait to put it in the refrigerator and then have it, but for you do serve this delicious Mexican Cinnamon Coconut Custard after giving a half hour rest in the refrigerator.