Ingredients:
 
3/4 cup water
3/4 cup sugar
3 inches of stick cinnamon, broken up
1/4 cup shredded coconut
2 1/4 cups milk
4 tablespoons cornstarch
1/3 teaspoon salt
1/2 teaspoon vanilla
 
Directions:

Simmer sugar, water, and cinnamon stick pieces in a sauce pan for 10 minutes and strain out the cinnamon sticks. Add the coconut to the mixture and simmer for 5 more minutes, stirring often.

Let mixture cool for 3 to 5 minutes and then stir in the milk.

Mix the cornstarch and salt in another pan and blend into the coconut mixture.

Bring entire mixture gradually to a boil, stirring constantly, and boil for one minute.

Remove from heat and stir in the vanilla. Refrigerate until completely cool.

Store in the refrigerator, but can be warmed to serve if desired.