# Put half of the sugar
into a pot, cook over medium heat without anything else until it colourizes. By this way you will get caramel.
# Pour into a medium sized flat plate. Cool down.
# While it is cooling down, put milk
, eggs, semolina, grated lemon
rid, and remaining sugar
in a separate pot until it reaches a thick pudding consistency. Finally add the vanilla.
# Pour the pudding on the cold caramel.
# Refrigerate it for about 3-4 hours at least, and place on a service plate upside down. Garnish with coconut.