Pour milk into a mixing bowl.

Then, add cornstarch, white sugar, and milk powder (or additional liquid milk if not using milk powder).

Stir the mixture thoroughly using a whisk until smooth. It should be well-mixed without any bits or chunks of dry ingredients.

Next, pour the creamy mixture into a non-stick pot or pan.

Heat the mixture on low heat and keep stirring continuously throughout the process. If you stop stirring, the powdered ingredients will become clumpy and solidify, making it difficult to make a smooth and silky mixture.

After about three minutes, the mixture becomes thick and sticky.

Keep stirring until you can scoop out a mixture that can hold its shape and is not runny.

Prepare your chosen mold and transfer the mixture.

Smoothen and flatten the top. If you refrigerate without flattening it, the shape will not be even.

Refrigerate and let it set for two hours.

After two hours, it should be chilled and solidified. It should be able to unmold easily after turning the mold upside down.

After unmolding, cut the pudding into small cubes. You can decide on the size, whether you like big or small cubes.

Finally, roll the squares in coconut shreds. Make sure all sides are evenly coated for a delightful coconut flavor.

As a final touch, decorate the dessert with a garnish of mint leaves. (Optional for decoration purposes)