Tender Coconut dessert with praline

Ingredients: 
gelatine - 2 table spoons
water - half a cup
tender coconut water - 1 and a half cups
condensed milk - half a tin
milk - 2 cups
sugar - 5 tablespoons
tender coconut, chopped - 1 cup
for praline:
chopped cashewnuts - 2 tablespoon
grated coconut - 2 table spoons
sugar 3 tablespoons


Preparation:
In a nonstick pan, heat coconut, nuts and sugar together till the sugar caramelises. Keep aside till cooled.
soak gelatine in water and place it over boiling water in a pan, till it melts.
warm condensed milk, milk and sugar together and add the melted gelatine to it.
remove from fire and add the tender coconut water.
Strain and pour into a serving dish. Add the tender coconut pieces to it.
Set in the refrigerator for a minimum of 4 hours.
 Just before serving, sprinkle praline over the pudding and serve.