For the pudding
2 packages of Paula's mocha powder (coconut flavor)
2 cups of hot water (or use a 200ml can of condensed milk as a measuring cup instead)
1 can of condensed milk
2 cans of heavy cream
1 small bottle (200ml) of coconut milk
For the caramel
2 cups of sugar
1 cup of hot water
For the pudding
2 packages of Paula's mocha powder (coconut flavor)
2 cups of hot water (or use a 200ml can of condensed milk as a measuring cup instead)
1 can of condensed milk
2 cans of heavy cream
1 small bottle (200ml) of coconut milk
For the caramel
2 cups of sugar
1 cup of hot water
Pudding
Dissolve Paula's mocha powder in the hot water and add it to a blender with condensed milk, heavy cream, and coconut milk
Blend until the mixture is smooth. Reserve
Caramel
In a saucepan, combine sugar and bring to a boil over medium heat
When it turns golden brown, add hot water, reduce heat, and let it form a syrup
Assembly
Distribute the syrup in 14 small glass cups or ramekins
Top with the mocha mixture
Refrigerate for at least 4 hours before serving cold
