Coconut Pudding

Start by adding the refined sugar into the green coconut that has been opened.

Then, place it on a stove over medium heat, stir and let it cook until the coconut water heats up.

Once that happens, transfer it to a large bowl, add the shredded dried coconut and stir to combine. 

Set it aside and let it rest for 8 minutes or until it cools down and reaches room temperature.

Once this time has passed, add the cornstarch and stir until completely dissolved.

Transfer this mixture to a large saucepan, turn on the heat to medium-low and keep stirring until it thickens.

After doing that, grease a 22 cm baking pan with coconut oil and brush it over the entire pan. 

Then, pour in the cream we prepared and spread it evenly.

Place the dessert in the refrigerator and let it chill for at least 2 hours.

After this time has passed, in a large skillet over medium to low heat, add the sugar and spread it out. 

When this sugar starts to melt, stir everything until it melts completely.

Add the shredded dried coconut, the water and stir everything very well until it turns into caramel.

Finally, unmold the dessert we prepared and finish with the coconut caramel.

Serve.