For the pudding, 2 cups of sugar
5 eggs
1/2 cup of fresh shredded coconut
1/2 cup of all-purpose flour
1/2 cup of grated Parmesan cheese
2 cups of milk
For the caramel, 1/3 cup of sugar
2 tablespoons of water
For the pudding, 2 cups of sugar
5 eggs
1/2 cup of fresh shredded coconut
1/2 cup of all-purpose flour
1/2 cup of grated Parmesan cheese
2 cups of milk
For the caramel, 1/3 cup of sugar
2 tablespoons of water
Place all pudding ingredients in a blender
Blend quickly to mix
Prepare the caramel: In a small saucepan, mix the sugar with water
Bring to low heat, without stirring, until caramelized
Pour the hot caramel into a 23 x 33 cm baking dish
Spread the caramel evenly at the bottom and sides of the dish
Pour the pudding mixture into the prepared dish
Bake in a preheated oven (180°C) for about 40 minutes or until a toothpick comes out clean
Let it cool and cut into rectangles
Cut into approximately 20 pieces
Note: The caramel point is identified when the sauce turns golden brown
Do not stir, as the caramel may seize
