Makes 10 servings
In a saucepan, mix 6 3/4 cups milk and 2 1/2 cups sugar. Simmer until milk is reduced by 1/4. Set aside. Chop coconuts into small cubes and grind with remaining 6 3/4 cups milk. Bring to a boil. Remove from heat and allow to cool. Combine coconut milk and sugared milk; beat in yolks until well mixed.
Preheat oven to 350°F. In a small saucepan, melt 3/4 cup sugar with water until it forms a caramel texture. Use this to coat a 10-inch round mold. Next, fill mold with coconut milk, sugared milk and yolk mixture. Set mold in large pan half filled with water and place in oven. Bake for 40 minutes. Cool in refrigerator for at least 3 hours.