6 cups whole milk
5 tbsp corn starch
5 tbsp sugar
1/2 tsp rose water or orange blossom water
Dessicated coconuts 

How to make
In large sauce pan heat the milk and sugar, reserving 1 cup of milk.

Dissolve the corn starch in a cup of milk, pour it into the pan and whisk briskly.
Add the rose water and stir until the mixture thickens and small bubbles appear. Cook for a further 5 minutes.

Pour into individual serving bowls and garnish. 

Refrigerate until the thickened milk sets, serve cold.

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