Carrot Pudding

1 Preheat the oven to 350°F

Melt the butter in a saucepan and spread it at the bottom and sides of a form. Reserve

Beat the yolks, butter, condensed milk, milk, and grated coconut in a blender

2 Transfer to a bowl and add the grated carrots. Reserve

Beat the whites until fluffy and add the baking powder

Fold the whites into the carrot mixture gently and pour it into the reserved form

3 Bake in a water bath until, when inserting a toothpick, it comes out almost clean

Let it cool and refrigerate for at least 3 hours.