Grandma Lurdes' Christmas Pudding

In a saucepan, add the sweetened condensed milk and mix well with the 6 tablespoons (95g) of cornstarch until incorporated.

Add the heavy cream, coconut milk, and the liter of milk to the mixture in the saucepan.

Place the saucepan over heat, stirring continuously to prevent lumps, until the mixture thickens and becomes creamy.

Add the 50g of shredded coconut to the cream and let it boil for about 3 to 4 minutes.

Grease the mold with a drizzle of oil to facilitate unmolding later.

Transfer the cream to the greased mold and refrigerate for a period of 3 to 4 hours to set.

For the sauce, caramelize one cup of sugar in a separate saucepan.

With the caramelized sugar, add one cup of water and the 100g of plums.

Let the sauce simmer lightly until the flavor reduces, then set aside.

Unmold the chilled pudding and cover it with the plum sauce before serving.