Coconut pudding

Other elaborations needed for this recipe:

• Diluted caramel  
• Whipped cream with sugar  
• Génoise sponge cake  

METHOD

• Caramelize the molds with diluted caramel.
• Dice the sponge cake.
• Soak the grated coconut in the milk. 
• Prepare the mixture of eggs and sugar, pour over the coconut and milk.
• Fill the molds alternating between the sponge cake and the coconut cream.
• Cook in a bain-marie at 180 ºC.
• Remove from the oven and let cool before removing from the molds and serve.
• Serve with whipped cream and almond crocanti.