1 c. grated coconut
1/4 c. cream of wheat
2 c. milk
3 eggs
3/4 c. sugar
3 tbsp. butter
Pinch of cinnamon
1/4 c. almonds, slivered

Boil milk and sugar. If grated coconut is not fresh, soak for 1/2 hour in milk and sugar without cooking. Melt butter in saucepan and add cream of wheat. When it begins to change color, add coconut and milk and cook mixture until thick like porage. Let cool. Beat eggs and cinnamon and add to mixture. Mix well. Pour into greased casserole and bake at 350 degrees until pudding has set and is lightly browned. Decorate with almonds and leave in warm oven until ready to serve.