Pudim de Coco

  • 1 can of coconut milk
  • 1 can of milk (use the can from the coconut milk to measure the milk)
  • 3 cups sugar
  • 3 tablespoons of corn starch
  • 3 tablespoons of coconut flakes
  1. Heat 1 cup of sugar, slowly, in a heavy skillet, stirring constantly with a wooden spoon until sugar melts and is consistent. When the sugar turns a caramel colour, remove it from the heat and pour it into a 6-cup mould. Set aside.
  2. Put all the remaining  ingredients in a pan and mix well.
  3. Let the mixture cook over medium heat for 10-15 minutes, stirring it constantly until the mixture loosens from the bottom of the pan and it is thick like cream.
  4. Put the cream in a pudding mould previously prepared with the caramel sauce and allow it to cool down.
  5. Put the pudding in the fridge and remove it from the mould when it is really cold.