Coconut Pudding with Plum Sauce

In a saucepan, mix the milk (600ml) with the cornstarch until completely dissolved.

Add the sweetened condensed milk, heavy cream, and coconut milk to the mixture.

Stir the mixture continuously over medium heat until it begins to thicken and becomes smooth and homogenous.

Incorporate the shredded coconut into the pudding base.

Let the pudding cook for another 4 to 5 minutes after adding the coconut, then turn off the heat.

Grease the mold with a little vegetable oil or rinse with water and pour it out so the pudding does not stick.

Pour the pudding into the prepared mold and let it cool completely.

Refrigerate the pudding for approximately 4 hours to set.

Prepare the sauce by melting the sugar in a saucepan over low heat.

Add water gradually to the caramel, being careful, as it may temporarily harden.

Add the pitted dried plums to the sauce and cook until the sauce is ready.

Let the sauce cool before unmolding the pudding and topping it for serving.