- 3-1/2 Cup whole milk.
- 3/4 Cup condensed milk.
- 8 Medium eggs.
- 2/3 Cup sugar.
- 2 oz Grated coconut.
- 1/3 Cup sugar.
Combine the 1/3 cup of sugar and a small glass of water in a Non-stick aluminum Magefesa saucepan. Cook over medium heat until water evaporates and sugar takes a golden brown color. Remove from heat and pour carefully into the custard mold, tilting it to cover bottom and sides.
Blend remaining ingredients in a Protech Magefesa blender for a few minutes until the coconut releases its aroma. Pour the mixture into a custard lidded mold.
Cover the custard mold with the lid and place inside a Practika Plus Magefesa pressure cooker. Add enough water to cover up to a quarter of the mold and close the cooker.
Bring to high pressure. At this point lower the heat and cook for 5 min in position 2.
Let pressure release completely, then open the cooker. Remove the mold from inside the cooker and let cool before unmolding.