# Lay the coconut all over the baking tray.
# Put
milk,
sugar and
flour into a pot and mix, place it over medium heat, and cook until it reaches to the consistency of
milk pudding by stirring constantly.
# After removing it from the stove, add gum mastic powder, vanilla and margarine, and blend for 10 minutes.
# Pour this mixture all over the coconuts in the tray gently, don’t let the coconut get away from the pudding.
# Refrigerate the tray overnight.
# The day after, cut the pudding into about 6x6 or 7x7 sized squares.
# Place the squares on a plate, put
walnut on the middles of them and roll it, and place the rolls by getting upside down while serving.
