Coconut and Dulce de Leche Pudding

Melt the sugar with the water over medium heat until it turns golden and reaches a caramel consistency.

Grease and flour individual molds, then cover the bottom of each mold with the liquid caramel. Set aside.

In a bowl, beat the softened butter with the sugar until creamy. Add the eggs one at a time, mixing well after each addition until you achieve a smooth, homogeneous mixture.

Add the coconut milk and shredded coconut to the mixture, stirring well. Gradually add the sifted flour mixed with the pinch of salt, and finally, the baking powder. Mix gently using folding motions.

Fill each caramel-coated mold with the pudding batter, leaving about ¾ of the mold empty to allow the batter to rise during baking without spilling.

Make a small indentation in the center of the batter in each mold and add a dollop of dulce de leche.

Bake the puddings in a preheated oven at 180°C (350°F) for about 20 to 25 minutes. Remove from the oven once cooked and cool immediately on a wire rack.

Let the puddings cool completely. In a saucepan, heat the cream with the two tablespoons of dulce de leche, stirring well until the dulce de leche is fully incorporated into the cream. Set aside.

Place the sugar in a skillet and cook until it reaches a caramel consistency. Immediately add the hot cream mixture with the dulce de leche and cook for two minutes over high heat, whisking constantly. Remove from heat.