1.)heat a saucepan on medium heat add the milk and sugar. Stir until the sugar is dissolved. Stir continuously...It is a slow process because you don't want the milk to boil. Stir in the coconut and vanilla extract. Allow to cool completely. It will thicken as it cools. It can be made in advance and refrigerated.
2.) cut pastry into squares...twist ends to form a sweet shape and place coconut filling in the middle...top with raspberry jam and more pastry (cut in a square and twisted at the ends)
3.)bake in a preheated oven at 180degrees till golden brown.
4.)leave to cool then top with whipped cream and decorate as desired.
INFO / TIPS
***raspberry jam can be substituted with nutella***
---Coconut filling has to be baked in the pastry...jam and nutella are optional (could be added after baking if you prefer)---