Steps
- Simmer 1⅓ liters of whole milk, 150g of freshly grated coconut, 2 cinnamon sticks, and 4 cloves over low heat for 10 minutes, stirring occasionally.
- Strain and discard the solids. Stir 150g of sugar into the milk and boil for 2 minutes.
- Quickly whisk in 4 well-beaten egg yolks, keeping the custard smooth. Remove from the heat and cool.
- Pour into shallow containers and freeze until firm. Cut into squares and dust with ground cinnamon.