1 can of condensed milk
1 glass of coconut milk (200 ml)
100 g grated coconut
1 can of milk (use empty can of condensed milk to measure)
1 and 1/2 cup (tea) sugar
1/3 cup (tea) water
Place the can of condensed milk in a pressure cooker and cover with water. Cover and cook for 20 minutes, simmer after the pressure begins. Let it cool.
Dissolve sugar in water and pour it into a pan. Slow cook, unwavering, for 12 minutes or until you get a golden candy. Pour into a 22 hole diameter pan and turn into fat.
Mix half the coconut milk with grated coconut and put it in the pan. Beat the rest of the coconut milk with boiled condensed milk, milk, and eggs in a blender.
Pour in the pan and place in a medium, preheated oven in a water bath, for 1 hour and 15 minutes or until firm. Let cool and refrigerate for 6 hours. Dumble and serve.