Coconut Pudding Stuffed with Mixed Berries

Prepare the topping/sauce: In a saucepan, add the mixed berries with the sugar (starting with 2 tablespoons for each tray, adjusting as necessary). Cook over medium heat, stirring until the mixture reduces and thickens, forming a consistent jam. Remove from heat.

Start the pudding base: With the heat off, mix the sweetened condensed milk and cornstarch in a saucepan, ensuring there are no lumps.

Add the coconut milk (200ml) to the previous mixture and continue stirring.

Turn on the heat and add the milk (1L) and shredded coconut (50g). Stir continuously to homogenize.

Cook the mixture until it boils and the starchy taste is gone. As soon as it starts to bubble, let it cook for about 1 minute to 1 minute and a half, stirring constantly.

Remove from heat and stir in the heavy cream to finish the pudding base.

Assemble the stuffed pudding: Lightly grease a bundt pan with oil. Pour a layer of the hot pudding mixture into the pan. The initial layer can be a bit thicker to accommodate more filling.

Spoon generous dollops of the mixed berry jam (now cool or warm and firm) over the first layer, trying to keep it concentrated in the center of the pan.

Carefully cover the filling with the remaining pudding mixture, spreading it gently with the back of a spoon, without pressing down, to avoid compacting or pushing the filling down.

Refrigerate the pudding for an extended period, ideally overnight, so it becomes very firm and chilled.

Unmold carefully. Run a knife or your fingertips around the edges of the pan (if necessary, as the oil should help) and invert the pudding onto a serving plate.

Finish by decorating the top of the pudding with a little shredded coconut, if you want a 'snowy' visual effect.