Place the coconut in a mixing bowl and break it up with a fork.Gradually stir in the milk.
sprinkle the gelatin over 8 tbsp water in a heat proof bowl and leave to soak for 1-2 minutes, Stand the bowl in a pan of hot water and leave until the gelatin has melted, stirring occasionally. Add the suger and stir until dissolved.
Stir the dissolved gelatin into the coconut milk. Leave until thickened, but not set.
Rinse out 6 individual jelly moulds with cold water.Pour the coconut jelly into the moulds, then cover and chill for 2-3 hours, until set.
To serve: loosen the edges of 1 pudding from the sides of the mould.
Dip the mould in hot water for 1-2 seconds, then invert a serving plate on top. Hold plate and mould firmly and invert, giving a sharp shake halfway round. Lift off mould. Turn out remaining puddings in the same way.