|Sugar||1 Cup (16 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Milk||2 Cup (32 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Freshly grated coconut||1 1⁄2 Cup (24 tbs)|
|Vanilla extract||1 Teaspoon|
|Chopped almonds||1 Tablespoon|
Combine egg yolks, sugar, and flour.
Beat until creamy.
Place milk and wine in double boiler.
Heat to boiling.
Pour milk mixture slowly into egg mixture, stirring constantly to prevent curdling.
Add coconut and vanilla; mix well.
Cook over double boiler until mixture thickens and coats wooden spoon.
Cover top with waxed paper to prevent scum from forming.
Cool in refrigerator.garnish as desired.