1 quart milk
1 1/2 cups cornstarch
3/4 lb. (1 1/2 cups) brown sugar
4 or 5 cinnamon sticks or ground cinnamon to taste
1 small coconut, shredded

Dissolve the cornstarch in the milk. Add the brown sugar. Cook over low heat,   stirring constantly. When the sugar is melted and begins to thicken, add the   cinnamon and coconut. When the natilla is very thick, pour onto a large serving dish.

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