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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In uncovered 2-quart saucepan simmer sugar, water and cinnamon for 10 minutes. Strain; discard cinnamon pieces. Add coconut; cook, uncovered, about 5 minutes or until syrup is nearly absorbed, stirring frequently. | 2. Stir in 2 1/2 cups of the milk; cook until mixture is hot. In bowl beat eggs with remaining 1/2 cup milk. Stir about 1 cup of the hot mixture into egg mixture; return to saucepan. Cook and stir until mixture thickens slightly but does not boil. Stir in vanilla. | 3. Pour into a 1-1/2 quart bowl or individual serving dishes; chill. | 4. Top with whipped cream and garnish with almonds, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
water	2	cups		0.0	0.0	0.0	0.0
cinnamon	3			-	-	-	-
coconut	1	package	flaked	-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
egg	4			286.0	1.44	25.12	19.02
vanilla	1/4	teaspoon		3.0239999999999996	0.1328	0.0006	0.0006
whipping cream	2	cups		700.8	7.104	5.207999999999999	74.184
almond	2	tablespoons	toasted sliced	240.44799999999998	0.0	0.0	27.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.