Mix the milk powder and double cream in a bowl until it forms a thick and crumbly paste.
Heat the butter or ghee over low heat for a few minutes and stir in both types of coconut.
Toast for a few minutes, stirring and watching the mixture to prevent the coconut from burning.
Stir in the remaining ingredients with the cream mixture.
The mix will be solid to start with and will soften as you continue to heat it.
Keep stirring until the mixture starts to come away from the sides.
Pour into a non-stick tray, spread to a 2 cm thickness and sprinkle with toasted coconut.
To finish, cut into diamonds when cool.
Alternatively roll into approx 20 balls and roll in toasted coconut.
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