Step 1

Place most of the milk in a small saucepan and heat over a low-medium flame. Reserve 2-3 tbsp of the milk.

Step 2

Mix the cornflour, sugar, rose water and vanilla with the reserved milk, and stir well to combine.

Step 3

When the milk is nearly boiling, pour over the cornflour mixture, whisking as you do. Return the liquid to the pan, and heat, whisking constantly, until it comes to a boil.

Step 4

Continue to whisk as the liquid simmers gently for 1-2 minutes. It should be quite thick.

Step 5

Pour into a cup. Mix the coconut, pistachios and almonds together and spoon onto the top of the liquid. Sprinkle over the cinnamon and serve.