Ingredients

Method

In a small non stick saucepan, place the coconut milk, milk, cornflour and sugar and gently heat until the mixture becomes thick and making sure that you only stir in one direction.

Once thick, pour the mixture into a square 9 x 9 baking dish and allow to cool in the fridge for 45-60 minutes or until the mixture has hardened.

Remove from the baking dish and cut the milk mixture into 5 x 3cm strips.

Take 3 bowls and place the cornflour in one, the 2 large eggs whisked into another and the breadcrumbs in the third bowl. Firstly coat the milk strips in cornflour, then place in the egg mixture and finally in the breadcrumbs and place on a plate. Repeat until all the milk strips are coated.

Heat the oil to 150-160ºC / 300-312ºF and gently place the coated milk strips into the oil. Do not overcrowd the pan (4-5 at a time ). Fry until golden brown in colour and crispy. Place on kitchen towel to drain. Continue until all are cooked.

Serve immediately.