Mixed Pudding with Coconut Cream

In a saucepan, combine the butter, milk, and flour

Heat over low heat, stirring constantly until it comes off the bottom of the pan

Let it cool

Separate the eggs, yolks, and sugar

Mix into the cream and divide into two parts

In one part, mix in the cocoa powder and in the other the vanilla extract

In a rectangular baking dish greased with butter, place the creams alternating layers

Bake in a preheated oven at 180°C for an hour

Let it cool and demold

Coconut Cream

In a saucepan, combine the milk, wheat flour dissolved, sugar, beaten yolks, and grated coconut

Heat over low heat, stirring until thickened

Remove from heat and mix in the cinnamon

Let it cool and cover the pudding

Refrigerate for at least four hours before serving.