These milk sweets are absolutely delicious! The recipe is for less sweet treats but can be made sweeter by adding 15ml extra sugar.
250ml + 250ml milk
50g granulated sugar
250ml desiccated coconut
Line a container that is about 20cm x 14cm with baking paper.
Pour 250ml milk into a small bowl and add the cornstarch.
Whisk together until the cornstarch has dissolved. Set aside.
Pour the other 250ml milk into a small saucepan and add the sugar.
Place over medium-low heat and cook for 3-4 minutes while stirring.
The milk should be warm but it should not come to the boil.
Now, whisk the cornstarch mixture while slowly pouring it into the saucepan.
Stir continuously for about 4 minutes until the mixture is very thick.
Pour the mixture into the prepared container and allow to cool completely – about 2 hours.
Add the desiccated coconut to a shallow bowl.
Lift the milk pudding out of the container with the paper and cut into small squares.
Roll each square in the coconut to coat.
Keep in a sealed container in the refrigerator for 2-3 days.