You shared a wonderful dessert recipe. The taste of coconut enhances the taste of any sweet dish, and its use in soft and creamy desserts like quesillo would be really great. Your entire preparation was quite organized. Especially, you have explained the entire process from making the caramel to baking it in a 'bain-marie' method for 50 minutes very simply. However, I really liked one thing—the option you mentioned of shredding or grating the coconut as well as cutting it into small pieces, which will create a very crunchy texture when you eat it. The idea of ​​serving it with grated coconut on top also looks quite tempting. I hope this homemade recipe of yours will be useful to many. InshaAllah, I will try it at home. 😊😊