Coconut Pudding

Ingredients

1 can of condensed milk (with or without lactose)
1 can measure of water
4 egg yolks
1/2 packet of shredded coconut flakes (you can use fine coconut, but I think it tastes better with the flakes)
vanilla or coconut essence (optional)

Set aside 6 ramekins or a pudding mold with 18cm diameter.
Grease with butter and sprinkle with sugar OR if you prefer caramel sauce: heat half a cup of sugar over high heat in a heavy-bottomed pan until it melts and turns an amber color.
Carefully pour the syrup into the bottom and sides of the pan or pot.
Prepare a bain-marie in the oven at 200 degrees, placing boiling water in a large baking tray (already in the oven) that will fit the puddings.
Blend the condensed milk, water, and egg yolks in a blender until well combined. Add the shredded coconut to the blender jar and pulse just once to combine.
Distribute the pudding batter between the ramekins or place everything in the larger pan.
Place the puddings in the baking dish with the hot water and bake for about 40 minutes for the smaller puddings and 1 hour for the larger pudding, being careful to top up the water in the bain-marie if it starts to dry out. Test with a small knife; if the blade doesn't come out smeared with cream, and comes out just moist, it's ready.
The surface should be golden brown.
Let it cool and refrigerate overnight before unmolding.

Using a vegetable peeler, remove thin slices of coconut to form ribbons.
Place the water, sugar, and cinnamon in a saucepan and bring to a boil. Once the sugar has dissolved, add the coconut ribbons to the syrup.
Lower the heat and let it cook without stirring until the coconut becomes transparent and flexible, about 15 to 20 minutes.
Store in a jar with a lid and use cold to decorate the pudding.

(makes 6 servings or 1 small pudding).