Best Pudim De Coco - cooking recipe

Ingredients

1 cup sugar
2 tablespoons water
1 (14 ounce) can sweetened condensed milk (fat-free ok)
1 (14 ounce) can coconut milk
5 eggs

Preparation

Oil a tube pan or souffle dish. Set aside.
In a small saucepan combine sugar and water. Heat over medium-high until sugar melts and turns golden brown. Pour the caramel into the oiled pan and let harden.
Heat oven to 350\u00b0F.
Whisk together the other ingredients. Pour into the caramel-lined pan. Cover with aluminum foil.
Fill a roasting pan halfway with hot water. Put the tube pan in the bain-marie and bake at 350 F for one hour, or until a knife inserted comes out clean.
With foil still on top, put the pudim into the refrigerator overnight.
Unmold onto a serving platter and serve. (If you have trouble with this try putting the bottom of the pan in warm water to loosen the caramel.