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Rich coconut pudding from the colonial era is a creamy, traditional Mexican dessert. This family-friendly treat is a sweet, tropical confection that preserves centuries of culinary tradition.
Preheat your oven to 325°F (160°C) and gently butter a small baking dish for later use.
In a saucepan set over medium heat, combine the whole milk and shredded coconut; heat until steaming, stirring often, but do not let it boil to maintain a creamy texture.
In a separate bowl, thoroughly whisk the eggs and granulated sugar until pale and slightly thickened for smoothness.
Gradually pour the hot milk-coconut mixture into the egg mixture, whisking constantly to temper the eggs and avoid curdling.
Add sweetened condensed milk, vanilla extract, and cinnamon; mix until fully incorporated, then pour the mixture into the prepared baking dish.
Place the baking dish in a larger pan filled with about 1 inch of hot water (water bath). Bake for 40–50 minutes, or until the center is set but still slightly wobbly when gently shaken.
Remove from the oven, let cool on a rack to room temperature, then refrigerate for at least 2 hours for best flavor and texture.
