Directions
Preheat the oven to 350–400°F (175–200°C).
Cut the phyllo dough into large bite-sized pieces.
Arrange the pieces on a baking sheet and bake for a few minutes until golden and crispy. Avoid overlapping them.
In a saucepan, heat the milk over medium heat.
Dissolve the cornstarch in a little cold milk and add it to the saucepan.
Add the sugar, heavy cream, butter, and cinnamon. Stir until combined and slightly thickened.
Butter a baking dish.
Add a layer of toasted phyllo pieces.
Sprinkle with nuts, coconut, cinnamon, sugar, and small cubes of butter.
Repeat the layers until the dish is full.
Pour the warm milk mixture evenly over the layers.
Press gently with a spoon so the milk soaks into the pastry.
Bake for 25–30 minutes, or until the top is golden brown and the pudding is bubbling.
Let rest for a few minutes and serve hot.
