Prep mold: Lightly spray 4 small ramekins or jello molds with oil. Set aside.
Make pudding: Mix evaporated milk, condensed milk, vanilla extract, and coffee in a 2 qt [2 lt] saucepan. Stir in coffee and unflavored gelatin. Let it rest for 5 minutes. Stir again to make sure it is all mixed. Heat over low heat until the mix is heated (steam starts to come out), but before it breaks the boil. Remove from the heat. Pour into the ramekins or molds. Cool for 10 minutes, cover with plastic wrap, later chill in the freezer for an hour.
Make sauce: Mix dulce de leche and chilled water to obtain a pourable mix. Chill in the fridge.
Unmold: To unmold the puddings, Pour 2 ½ inches of warm water into a baking mold. Slide a sharp knife all around the edge of the pudding to release the edge. Dip the ramekins into the warm water for 5 seconds (make sure no water gets into the ramekins). Remove the ramekins from the water and pat dry to prevent water from dripping into the serving dish. Cover the ramekin with a dessert plate and turn upside down. If it doesn't fall immediately shake gently to release it.
Serving: Drizzle with dulce the leche sauce and serve immediately.
For a lower calories dish, use La Lechera fat free, or 50% less sugar.