Instructions: In a medium saucepan, boil the sugar, water and cinnamon stick for five minutes. Remove the cinnamon stick. Add coconut and cook, stirring, until all of the syrup is absorbed, about five minutes.

Add salt and 1 1/4 cups of the milk. Cook over medium heat, stirring until the mixture comes to a boil, then turn off the heat and let the mixture sit in the pan while beating the eggs.

In a small bowl, beat the eggs with the remaining 1/4 cup of milk. Stir 1/2 cup of the hot coconut mixture into the beaten eggs, then stir the egg mixture into the pan with the hot coconut mixture.

Return the pan to the heat and cook over low heat, stirring constantly, until the pudding is hot and thickens slightly, about five to seven minutes. Stir in the sherry and vanilla.

Pour into four single-serving dishes. Refrigerate at least six hours or overnight. Serve cold, garnished with toasted almonds.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.