Prepare the caramel. In a microwave safe mug, mix the sugar with the water and cook for 5-7 minutes until the caramel forms. Pour the caramel into 3 ”molds. Set aside.

Make the flan. In the electric blender or food processor, mix the yucca with the coconut, sugar and eggs until creamy. Then gradually add the milk, vanilla extract and lemon zest. Pour the mixture into the muffins. Heat the oven to 350 degrees. Prepare a mold with water (a bain-marie) and place the pudding molds. Bake and bake for 35-40 minutes. Let cool, place in the refrigerator and leave in the refrigerator until serving time.