In a medium sauce pan, combine milk, cinnamon stick, salt, and lemon rind. Over medium heat, slowly bring to a boil. Reduce heat and simmer for 10min, stirring occasionally. Remove from heat, let cool completely, and remove cinnamon stick and lemon peel.
Beat egg yolks with an electric mixer until they are fluffy. Continue beating and gradually add brown sugar until it is completely mixed. Gradually add milk to mixture until you have a smooth consistency.
Place the mixture in a double boiler (high heat) and begin to cook, stirring occasionally until it’s hot, about 15min. Don’t boil.
Mix water and corn starch, and add to mixture, stirring constantly until it thickens. The mixture should be very thick.
Add shredded coconut, vanilla extract, cinnamon, and nutmeg. Heat for another 10min. Chill completely in refrigerator.