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Place the can of condensed milk in a pressure cooker and cover with water. Cover and cook for 20 minutes, on low heat, after the pressure starts. Let cool
Dissolve the sugar in the water and pour it into a pan. Cook over low heat, without stirring, for 12 minutes or until golden caramel.
Pour into a 22 cm diameter hole in the middle and turn to grease.
Mix half of the coconut milk with the grated coconut and put it in the mold.
Blend the remaining coconut milk with the boiled condensed milk, milk and eggs in a blender. Pour in the mold and take it to the medium oven, preheated, in a bain-marie, for 1 hour and 15 minutes or until firm. Let cool and refrigerate for 6 hours. Unmold and serve.
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