Separate the yolks from the proteins, beat the yolks well, pour into a saucepan with a rounded bottom. Add milk, condensed milk and sugar. Mix well. Put the saucepan in a water bath and heat the mixture, stirring, until it thickens. Remove from water bath and let cool. Put the gelatin in a cup of water, put the cup in a water bath and keep until the gelatin is completely dissolved. Whip the egg whites and add to the cooled mixture along with the coconut milk, the coconut meat cut into small pieces, gelatin, vanilla essence and cream. Mix well and refrigerate for 1 hour. Put the pudding on a dish, turning the pan upside down. Before serving, sprinkle the pudding with a mixture of finely chopped cherries and cashews.