Heat the milk, pour over the coconut flakes and boil for half an hour. Place a clean dishcloth in a sieve, filter the coconut milk, squeezing out the liquid from the coconut flakes.
Stir the egg yolks, eggs, sugar, coconut milk and nutmeg, pour into a greased baking dish and bake in a water bath in a heated oven at 160 °C (gas mark 1) for a little bit 1 hour.
Cut open pomegranate, scrape out seeds with spoon and boil with juice of one lemon and syrup for 1 minute. Mix cornstarch with one eighth of a liter of water, thicken syrup sauce with it and boil for 1 minute. When cooled, flavor with rum.
Garnish pudding and bring to table with sauce.
* From the Carina 5 / 88