1 1/2 c. sugar
1/4 c. all-purpose flour
1/4 tsp. salt
1/4 tsp. cinnamon
1 qt. milk
2 (4 oz.) bars sweet cooking chocolate, melted
3 eggs, beaten
1 c. (3 1/2 oz. can) shredded coconut
1 qt. light cream or half and half
1 c. chopped pecans

In heavy 3-quart saucepan, combine sugar, flour, salt and cinnamon. Gradually add milk and cook over medium heat. Stir constantly until thickened. Cook 2 additional minutes. Remove from heat and blend in melted chocolate. Blend a small amount of hot mixture into eggs and return egg mixture to saucepan. Cook 1 minute; do not boil. Remove from heat and add coconut. Cool. Blend in cream and chill. Stir in nuts. Freeze in ice cream freezer.