Preheat oven 180 c
Cook the rice until soft.
Line the bottom of some dariole moulds with toffee.
Whisk eggs in a bowl.
Simmer milk with palm sugar and toasted coconut, strain into the egg mix.
Pour mixture into moulds (only filling 1/3 full) and bake in water bath for about 15 mins.
Remove from the oven and fill with rice mix and remaining egg mix.
Return to oven and reduce heat slightly.
Bake for about 1 hour.
Remove and chill overnight.
To serve, sprinkle poached pears with sugar and caramelise.
Arrange them on a plate and turn pudding out.
Garnish with condensed milk.