Preparation time: 15 mins  |  Cooking time: 1 h 10 mins  |  Servings: 8 to 10 servings

INGREDIENTS:

  • 200 ml milk
  • 1 can (397g) sweetened condensed milk
  • 1 can (400ml) coconut milk
  • 3 eggs
  • 200 g shredded coconut
  • 150 g sugar (for the caramel)
  • 50 ml water (for the caramel)

PREPARATION:

In a bowl, pour the milk, condensed milk, coconut milk, and eggs, beating until well combined. Add the grated coconut and mix everything until uniform.

In a saucepan, make the caramel. Add the sugar and when it starts to melt and color on the sides, add the water, stirring with a wooden spoon to mix and melt evenly. When the caramel is no longer opaque, remove from the heat.

Pour the caramel into the pudding mold, covering the central crust and spreading it along the sides.

Pour the mixture into the caramelized mold, place it inside a saucepan with two fingers of water at the bottom, and put the lid on. Let it cook for about 1 hour and 10 minutes.

Lift the lid of the mold and test if the pudding is well cooked by touching it with your finger. The texture should be firm and smooth.

After cooking, remove the mold from the pan and let it cool. When cold, refrigerate and unmold the next day.