Coconut Lagan


  1. 1 Tbsp. wheat
  2. 1½ Tbsp. butter
  3. 1 heaped cup coconut
  4. 2¼ cups milk
  5. 3 eggs, lightly beaten
  6. 1 tsp rose water
  7. ¼ tsp fine cardamom
  8. 1 small can (155g) Nestlé Dessert Cream
  9. ¾ can (397g) Nestlé Sweetened Condensed Milk
  10. 2 Tbsp flaked almonds (for decoration)


  1. Braise wheat in butter until golden brown.
  2. Soak coconut in milk for 5-10 min then add to Taystee Wheat and bring to the boil. 
  3. Remove from heat when it reaches the consistency of porridge and cool it.
  4. Blend in beaten eggs and flavouring.
  5. Stir in Nestlé Dessert Cream and Nestlé Sweetened Condensed Milk.
  6. Pour into a greased swiss roll baking sheet.
  7. Sprinkle with flaked almonds and bake at 180°C for about ½ hour.
  8. Cool and cut into diamond shapes.


In place of flaked almonds, sprinkle with white and black poppy seeds.