A coconut custard pudding, flan-style: eggs and condensed milk with shredded coconut, gently baked in a water bath over amber caramel. Dense and creamy with a soft coconut chew, and it gets even better after an overnight chill. Unmold it and let the caramel sauce do its job.
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Heat the sugar in a pan over medium heat, without stirring at first. Once it starts melting around the edges, swirl the pan gently and cook for 6 to 8 minutes, until the caramel is deep amber without smelling burnt.
Immediately pour the caramel into the mold and carefully tilt it to coat the bottom and part of the sides. Work fast: caramel hardens in seconds and is extremely hot.
In a bowl, mix the eggs just until broken up. Add the condensed milk, evaporated milk, coconut milk, vanilla, and salt. Whisk gently for 1 to 2 minutes, until the custard looks even, without too much foam.
Fold in the shredded coconut gently. Pour the custard into the caramel-lined mold, straining it if you see large egg lumps; the coconut should stay inside the pudding.
Place the mold inside a baking tray and pour hot water around it, reaching about halfway up the sides of the mold. Bake at 160°C for 55 to 65 minutes, until the edges are set and the center jiggles gently, like thick jelly.
Remove the mold from the water bath and let it rest at room temperature for 45 minutes. Then refrigerate for at least 3 hours, or preferably overnight, until the pudding is fully firm and chilled.
To unmold, run a thin knife around the edge, place a plate on top, and flip with confidence. Wait a few seconds before lifting the mold so the caramel can fall and coat the coconut pudding.
