Coconut kisses

Directions

1. Mix the coconut and hot water in a bowl and set aside. Dissolve the flour milky tea, beating until smooth.

2. Combine the coconut, tea and the egg yolks in a pan then stir in the sugar. Heat the custard gently until it thickens.

3. Take off the heat and set aside to cool. Once cold turn into a sheet of clingfilm (plastic wrap).

4. Roll up into a tight sausage and set aside in the refrigerator for two hours. Once chilled and set roll in granulated sugar.

5. Cut into six pieces, arrange in paper cases, insert a clove to decorate and serve.

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